Close

Old Hangzhou Cuisine

江浙菜 · ⭐ 4.2

Near Nos. 191–193 Yingbin Road

Dishes

• 

  Spiky Pork Balls

  A traditional Chinese dish made of minced pork shaped into balls, coated with a spiky outer layer and fried or steamed for a tender, chewy texture.
• 

  Pumpkin

  Peel and cut the pumpkin into pieces, then steam, boil, or roast until tender. It is often cooked with other ingredients, such as making pumpkin porridge or stewing with meat to enhance flavor.
• 

  Hangzhou Three Delicacies

  Hang三鲜 is a traditional Zhejiang dish featuring fresh shrimp, bamboo shoots, and fish. Each ingredient is prepared separately and then gently cooked together to preserve their natural flavors. It's typically simmered or stewed with minimal ginger and scallions for aroma and freshness.
• 

  Salted and Peppered Mulberry Leaves

  A dish made with fresh mulberry leaves, blanched and stir-fried with garlic, chili, and seasoned with salt and pepper for a crisp, savory flavor.
• 

  Steamed Small Yellow Croaker

  Steamed small yellow croaker is a dish made with fresh small yellow croaker as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and steamed in clear water. To prepare, clean the small yellow croaker, place it in a dish, sprinkle with ginger threads and scallion segments, then steam until cooked.
• 

  Crispy Salted Eel

  Fresh eel is marinated, coated in batter, and deep-fried until crispy, then seasoned with salt and pepper for a savory, crunchy dish.
• 

  红烧猪脚

  红烧猪脚是一道以猪脚为主要食材的中式菜肴，通过焯水去腥后与酱油、糖、料酒等调料一同炖煮，使猪脚软糯入味。制作过程中常加入八角、姜片、葱段等香料提升风味。
• 

  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
• 

  Old Hangzhou Dongpo Pork

  A classic Hangzhou dish made by slow-cooking pork belly with soy sauce, yellow wine, and sugar until tender and flavorful.
• 

  Old Hangzhou Country Chicken Soup

  A traditional Hangzhou-style chicken soup made with free-range chickens and simmered slowly with goji berries, red dates, and ginger for a rich, savory flavor.
• 

  Old Hangzhou Maoxuewang

  A Hangzhou-style spicy hot pot dish made with duck blood, beef tripe, fish balls, bean sprouts, and sausages, simmered in a rich broth with chili sauce.
• 

  Old Hangzhou Oil-Braised Shrimp

  A classic Zhejiang dish featuring fresh river shrimp stir-fried with scallions, ginger, and garlic until crispy and flavorful.
• 

  Old Hangzhou Turtle Hot Pot

  Old Hangzhou Turtle Hot Pot is a classic Zhejiang stew. It primarily uses fresh soft-shell turtle, paired with pork belly, ham, winter bamboo shoots, and shiitake mushrooms. The turtle is cleaned, blanched to remove any gaminess, then placed in a clay pot or small casserole with the other ingredients. It is simmered for hours over low heat with superior broth, Shaoxing wine, and ginger slices until the turtle meat becomes tender and the broth rich and flavorful. The dish features a savory, collagen-rich broth and delicate turtle meat.
• 

  Old Hangzhou Dried Bamboo Shoot and Old Duck Pot (Half Duck)

  Old Hangzhou Dried Bamboo Shoot and Old Duck Pot (Half Duck) is a classic Zhejiang stew. Main ingredients include half an old duck, dried bamboo shoots from Tianmu Mountain in Hangzhou, Jinhua ham, and fresh bamboo shoots from the Jiangnan region. The preparation involves blanching the duck, then simmering it in a clay pot with rehydrated dried bamboo shoots, slices of ham, water, ginger slices, and a small amount of cooking wine. It is first brought to a boil over high heat, then simmered on low heat for several hours until the duck meat becomes tender and the broth turns rich and flavorful. The resulting dish features a savory, concentrated broth, fall-off-the-bone tender duck, and bamboo shoots fully infused with the soup's essence.
• 

  Old Hangzhou Braised Pork

  A classic Hangzhou-style braised pork dish made with fatty pork belly, slow-cooked in soy sauce, sugar, and rice wine for a rich, glossy finish.
• 

  Old Hangzhou Braised Fish Head

  Old Hangzhou Braised Fish Head is a traditional Zhejiang dish, primarily using a fresh large fish head (such as bighead carp) as the main ingredient. The fish head is first pan-fried until golden on both sides, then stir-fried with ginger, scallions, and garlic. It is braised in a sauce made from light soy sauce, dark soy sauce, cooking wine, sugar, and a small amount of vinegar. Slow simmering allows the flavors to penetrate the tender fish meat, resulting in a rich, thick sauce. The finished dish has a bright red color, tender texture, and a savory, aromatic sauce.
• 

  Stinky Bean Sauce Lobster

  Stinky Bean Sauce Lobster features fresh lobster stir-fried with fermented black beans, garlic, and ginger for a rich, savory flavor.
• 

  Sour Stir-fried Fish Head

  A Chinese dish made by stir-frying fish head with vinegar, sugar, and seasonings for a tangy and savory flavor.
• 

  Sweet and Sour Fish Head (Small Portion)

  Sweet and Sour Fish Head (Small Portion) is a classic Chinese dish primarily made with a fresh fish head (such as silver carp or grass carp). The fish head is cleaned, cut into pieces, and briefly marinated with salt and cooking wine. The pieces are then lightly coated with dry starch and deep-fried in hot oil until golden and crispy. Separately, a sweet and sour sauce is prepared by stir-frying ginger, garlic, and scallions in oil, then adding a mixture of sugar, vinegar, soy sauce, cooking wine, and water. The sauce is thickened with starch slurry. Finally, the fried fish head pieces are tossed in the wok with the sauce until evenly coated. The dish features a glossy red-brown color, a crispy exterior, tender interior, and a balanced sweet and sour flavor.
• 

  Grilled Sea Bass on Iron Plate

  Sizzling sea bass is made with fresh sea bass that is marinated and then pan-fried on a hot iron plate. Once the fish is fully cooked, it is stir-fried with scallions, ginger, garlic, soy sauce, and cooking wine to enhance its flavor. The high heat of the iron plate creates a slightly charred surface that locks in the juices, resulting in tender and flavorful fish.

Reviews