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Gang Li Restaurant (Wanda City Shopping Mall Branch)

Cantonese cuisine · ⭐ 4.1

No. 701 Fuchun Road, Hangzhou MixC, 5th Floor, Shop 502

Dishes

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  Half-Fried Sea Bream with Five Willow Sauce

  Pan-seared sea bream served with a tangy five-willow sauce, combining sweet and sour flavors with tender fish meat.
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  Ice Fire Pineapple Bun

  Ice Fire Pineapple Bun is a dessert and snack combination, primarily made with freshly baked pineapple buns and cold butter. The preparation involves placing frozen butter slices into the warm pineapple bun; the butter melts upon contact with heat, perfectly blending with the sweet aroma of the bun.
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  Original Milk Tea

  Original milk tea is made with black tea as the base, mixed with fresh milk or powdered milk, and prepared through boiling, filtering, and cooling. Main ingredients include black tea, milk, and sugar, with some versions adding condensed milk or whipped cream for enhanced flavor.
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  Signature Soup-Baked Duck

  Signature Soup-Baked Duck is a Chinese dish made with duck meat, marinated and then baked. During baking, special broth is injected into the duck's cavity to make the meat tender and juicy.
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  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
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  Signature Spicy Sour Fish in Golden Soup

  Signature Golden Sour Fish Soup features fresh grass carp with pickled mustard greens, bean sprouts, and wood ear mushrooms, stir-fried with ginger, garlic, and chili, then simmered in broth.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Boiling Carp Slices

  Boiling斑鱼片 is a dish made primarily with fresh snakehead fish slices, accompanied by辅料 such as bean sprouts, wood ear mushrooms, and green vegetables. The fish slices are marinated with rice wine, salt, and starch, then quickly cooked in a boiling broth. The broth is typically prepared by simmering ingredients like doubanjiang (fermented broad bean paste), chili peppers, ginger, and garlic.
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  Hong Li Fried Rice

  A Hong Kong-style fried rice featuring seasoned rice, eggs, shrimp, ham, peas, and carrots, stir-fried to perfection for a savory and satisfying dish.
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  Charcoal-Grilled Meat Platter

  A selection of meats like pork belly, chicken wings, and sausages marinated in secret sauce and grilled over charcoal for a smoky, tender flavor.
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  Spring Chicken Stewed with Porcini Mushrooms in White Sauce

  This dish features tender spring chicken as the main ingredient, paired with aromatic porcini mushrooms. The primary method involves cutting the chicken into pieces and stewing it together with rehydrated porcini mushrooms. A rich white sauce (béchamel) is prepared using cream, butter, and flour, in which the chicken and mushrooms are slowly simmered until tender and flavorful. The finished dish has a creamy white color, with tender chicken, pronounced mushroom flavor, and a thick, velvety sauce.
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  Soufflé Plus

  Soufflé Plus is a dessert made primarily from eggs, milk, and flour. It is created by whipping egg whites and mixing them into a batter before baking, resulting in a light and fluffy texture with a slightly crispy surface and a soft, moist interior.
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  Crab Sauce Seafood Congee

  A rich and flavorful dish combining fresh seafood and rice, simmered in a savory crab sauce for a luxurious taste.
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  Vietnamese Train Station Noodle Soup

  Vietnamese Railway Noodle Soup is made primarily from rice noodles and features a rich assortment of ingredients such as beef, beef tripe, and beef tendons. The broth is simmered for a long time using beef bones, resulting in a deeply flavorful soup. The rice noodles are smooth and delicate, the beef is tender and fresh, and when combined with cilantro and green onions, it delivers an authentic Vietnamese taste.
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  Pan-Seared Sea Bass with Sweet Pepper Cream Sauce

  Pan-seared sea bass with sweet pepper cream sauce is a dish made with sea bass pan-fried to golden brown, served with a rich sauce made from cream, sweet peppers, and spices. It has a tender texture and unique flavor.
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  Chicken and Chicken Mushroom Stir-Fry with Beef Cubes

  A dish featuring tender chicken and fresh chicken mushrooms stir-fried with beef cubes, delivering a rich, savory flavor.
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  Black Truffle Roast Crispy Chicken

  Premium chicken marinated and roasted until crispy skin, enhanced with black truffle for layered aroma. Main ingredients: thigh meat and black truffle. Method: marinating, hanging roast, finishing with truffle sauce.

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