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Junlan Li·Li L Cuisine

江浙菜 · ⭐ 4.8

No. 377 Guang'anmen Wai Street

Dishes

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  Dahongpao · Dacheng Island Yellow Croaker

  Dahongpao · Dacheng Island Yellow Croaker is a Chinese dish made with Dacheng Island Yellow Croaker, usually cooked by steaming or braising to preserve the fish's freshness and original flavor.
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  Aged Shaoxing Wine-Steamed Lobster

  Daughter Red Matured Lobster Shrimp made with fresh lobster shrimp, marinated in Daughter Red wine, ginger slices, and scallions, then steamed and soaked in a sauce of yellow wine, sugar, and soy sauce to absorb the aroma and freshness.
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  New-style Scallion Oil Chicken

  A modern take on classic scallion oil chicken, featuring tender chicken simmered in a fragrant blend of scallions and special oil for a rich, savory flavor.
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  Mingfu Dongpo Pork

  Mingfu Dongpo Pork is made from pork belly, blanched to remove odor, then slowly stewed with yellow wine, soy sauce, rock sugar, and spices until tender, rich yet not greasy, with a glossy red color.
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  Hangzhou-style Pian'erchuan

  Hangzhou-style Pian'erchuan is a traditional noodle dish from Hangzhou, featuring preserved vegetables, bamboo shoots, and pork slices in a savory broth served over thin noodles.
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  Chestnut Foie Gras

  Chestnut duck liver is a dish featuring chestnuts and duck liver. Duck liver is marinated and pan-fried until crispy outside and tender inside, while chestnuts are boiled, peeled, and stir-fried or stewed with the liver to blend flavors. The dish has a golden color and rich texture.
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  Osmanthus Honey Sweet Potato

  Peel and cut yam into segments, steam until tender, mix with osmanthus jam, then drizzle with a creamy milk or cream blend for a sweet dish.
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  Cashew Glass Shrimp Balls

  Glass shrimp balls made from fresh shrimp meat, minced and mixed with egg white and starch, then cooked to a semi-transparent, glass-like texture. Garnished with stir-fried olive kernels for a unique, tender and flavorful dish.
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  Clear Chicken Soup with Scallop

  Clear chicken soup with贵妃蚌 is a dish featuring fresh贵妃蚌 cooked quickly in boiling clear chicken broth, preserving its tender texture. The broth is clear and the clam meat delicate, highlighting the natural flavor of the ingredients.
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  Steamed Shrimp with Fermented Oil Sauce

  Steamed shrimp with egg white and starch, shaped like a lotus flower, seasoned with fermented rice wine oil for a unique aroma.
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  Classic Sour Spicy Sturgeon Fin

  Classic sour-spicy sturgeon tendon features tender sturgeon tendon with pickled chili, garlic, ginger, and green onion, stir-fried with a tangy spicy sauce. The dish offers a crisp texture and layered sour-spicy flavor.
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  Old Shaoxing Rice Wine Meat Platter

  Old Shaoxing Rice Wine Meat Platter is a dish made with pork marinated in Shaoxing yellow rice wine and then steamed. The meat is tender and has a rich wine aroma and salty flavor.
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  West Lake Vinegar Fish

  West Lake Vinegar Fish is made from fresh grass carp, which, after cooking, has a bright red color and a shape resembling a crab. During the cooking process, sugar and vinegar are added for seasoning, and finally a smooth, glossy sweet-and-sour sauce is poured over it.
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  Black Truffle Nine-Year Lily Leaf Crab

  This dish features hairy crab as the main ingredient, paired with nine-year-old lily and black truffle, steamed or gently boiled to preserve the natural flavors. The crab meat is tender, the lily adds a refreshing sweetness, and the truffle brings a rich aroma.
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  Longjing Shrimp

  A classic Zhejiang dish featuring fresh shrimp and Longjing tea leaves, stir-fried quickly for a delicate balance of seafood and tea aroma.

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