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Taste Courtyard · Lake View Restaurant (Taolu Branch)

江浙菜 · ⭐ 4.5

No. 777, Anshi Road

Dishes

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  Ten-Year Huangjiu Free-Range Chicken

  A premium free-range chicken slow-cooked in ten-year-aged Huangjiu, resulting in tender meat and rich, aromatic broth.
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  Taste of Eighteen Cuts

  Taste of Eighteen Cuts is a signature cold dish that combines knife skills with seasoning. It primarily uses a variety of braised meats such as fresh pig ears, pork tongue, and beef shank, along with crispy vegetables like cucumber and carrot. During preparation, the braised meats are finely sliced or cut into strips, and the vegetables are similarly julienned. The eighteen different ingredients are then arranged separately on a plate, forming a distinct array of colors and textures. Finally, a composite sauce made from soy sauce, aromatic vinegar, minced garlic, sesame oil, and a little sugar is drizzled over. The dish emphasizes a balance between the natural flavors of the ingredients and the sauce, offering a rich layered texture.
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  Signature Smoked Fish

  A classic Chinese dish made with carp or grass carp, marinated, deep-fried, and glazed with a sweet and sour sauce for a crispy exterior and tender interior.
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  Osmanthus Vinegar Roasted Pork Ribs

  Fresh pork ribs marinated and roasted with osmanthus vinegar, resulting in tender, juicy meat with a sweet and sour flavor and subtle floral aroma.
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  Oil-Braised Qianhu River Shrimp

  A classic Zhejiang dish featuring fresh river shrimp stir-fried quickly in oil with aromatics, resulting in tender and subtly sweet shrimp.
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  Stir-fried Qianhu Snail

  A Zhejiang dish featuring stir-fried snails from Qianhu Lake, seasoned with chili and garlic for a spicy, aromatic flavor.
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  Chicken Wing Soup with Silver Fish and Seasonal Vegetables

  A savory soup made with chicken wings, silver fish, and fresh seasonal vegetables, simmered to perfection.
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  Fried Tofu Skin Wrapped with Yellow Croaker

  Fupi包裹黄鱼是一道以黄鱼为主料，用豆腐皮包裹后蒸制而成的菜肴。黄鱼去骨切段，与调味料拌匀后放入豆腐皮中卷起，再放入蒸锅蒸熟，使鱼肉鲜嫩入味，豆腐皮吸收汤汁后口感柔韧。
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  Sauced Chili Qiandao Lake Fish Head

  Sauced Chili Qiandao Lake Fish Head is a Zhejiang dish featuring a fresh bighead carp or silver carp head from the Qiantang River basin (especially Qiandao Lake). Main ingredients include a large fish head, homemade fermented chili sauce (made from chopped chili, fermented black beans, garlic, etc.), ginger slices, and scallions. The cleaned fish head is placed on a plate, evenly covered with the special chili sauce, drizzled with a little cooking wine and steamed fish soy sauce, then steamed over high heat for 10-15 minutes until cooked. After steaming, it is garnished with chopped scallions and sizzled with hot oil to release aroma. The dish is characterized by tender, succulent fish meat and a savory, spicy, slightly sour flavor from the fermented chili sauce.
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  Black Truffle Handmade Noodles

  Handmade noodles with black truffle, simmered in rich broth for a luxurious taste.
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  Black Garlic Braised Organic Eel

  Fresh organic eel braised in a special black garlic sauce, resulting in tender and flavorful meat with rich aroma.
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  Black Vinegar Grain New-Style Stinky Tofu

  A modern twist on traditional stinky tofu, featuring crispy exterior and tender interior, served with a tangy black vinegar grain sauce for a bold, layered flavor.

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