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Dongfang Da Fang (Hangzhou Jiubao Branch)

江浙菜 · ⭐ 4.5

No. 105, Bubugao Business Building, Sijiqing

Dishes

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  Traditional Braised Goose

  A classic Chinese dish made by slow-cooking a whole goose with soy sauce and spices until tender and flavorful.
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  Earthen-Braised Large Bream

  A traditional dish made by slow-cooking a large bream fish over earth-fired heat with ginger, scallions, and garlic, resulting in tender fish and rich broth.
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  Braised Bamboo Shoots with Pork

  A traditional Zhejiang dish featuring tender bamboo shoots braised slowly with pork and seasonings, resulting in a rich, savory flavor.
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  Fang's Braised Pork Belly

  A classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce, tender and richly flavored.
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  Seasonal Sweet Peas

  Fresh young peas stir-fried simply with garlic and salt, highlighting their natural sweetness and crisp texture.
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  Hangzhou Smoked Chicken

  A traditional Zhejiang dish made by marinating chicken and smoking it with tea leaves, spices, and sugar for a rich aroma and tender texture.
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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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  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Stir-fried Beef Shreds

  A quick stir-fry dish made with sliced beef and vegetables, seasoned to perfection for a savory and tender bite.
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  Sautéed Shrimp with Garlic in Clay Pot

  A dish of fresh shrimp stir-fried with garlic in a clay pot, known for its rich aroma and tender texture.
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  Rice Cake

  Rice cake is a traditional pastry made primarily from rice, crafted through processes such as soaking, grinding into slurry, fermentation, and steaming. It has a white appearance, soft and sticky texture, and a subtle rice aroma. It can be served as a staple food, dessert, or snack.
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  HuaDiao Steamed Drunken Shrimp

  Fresh shrimp steamed in a blend of Hua Diao wine, ginger, and scallions, then soaked in a fragrant alcoholic marinade for a rich, savory flavor.
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  Duck Dumpling Hot Pot

  A hearty soup made with slow-cooked duck and handmade dumplings, offering rich flavor and tender meat.
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  Crispy Spring Rolls

  Crispy spring rolls are made by wrapping vegetables and meat in thin dough, then deep-fried until golden and crunchy, often served with sweet chili sauce.
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  Taro煲

  Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.
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  High Mountain Boiled Chicken

  A classic Cantonese dish featuring tender, poached chicken served chilled and sliced, with a simple ginger-scallion dipping sauce.
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  Braised Abalone with Pig Trotters

  Fresh abalone and pig trotters are slowly braised together, resulting in tender abalone and succulent pork, rich in flavor and nutrition.

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