里园·八角杯(三台云舍店)
江浙菜 · ⭐ 4.6
No. 61, Sintai Yunshe
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 61, Sintai Yunshe. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fried Tofu with Pig Intestine, Braised Eel Cubes with Pine Nuts, Spicy Eel with Pepper.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hangzhou
- Category: 江浙菜
- Rating: 4.6
- Address: No. 61, Sintai Yunshe
- Popular dishes: Fried Tofu with Pig Intestine, Braised Eel Cubes with Pine Nuts, Spicy Eel with Pepper, Stir-fried Crab Bellies, Lake Crab Treasure
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Dishes
Fried Tofu with Pig IntestineA specialty snack combining fried stinky tofu and braised pork intestine, known for its unique aroma and spicy flavor.
Braised Eel Cubes with Pine NutsA Chinese dish made with eel cubes and pine nuts, stir-fried to a golden finish for a savory and crunchy texture.
Spicy Eel with PepperFresh river eel stir-fried with Sichuan pepper and chili, delivering a rich, spicy, and aromatic flavor.
Stir-fried Crab BelliesA dish made by stir-frying crab bellies with ginger, garlic, and scallions, resulting in a fresh and delicate flavor.
Lake Crab TreasureLake Crab Treasure is a dish featuring freshwater lake crab as the main ingredient. Fresh live lake crabs are selected, and their meat and roe are extracted. The crabs are first steamed, then the meat and roe are manually picked out. The crab meat and roe are mixed, seasoned with a small amount of minced ginger, cooking wine, and salt. Sometimes, a bit of broth or egg white is added for a smoother texture. The mixture is then stuffed back into the crab shells or placed in a special container, and briefly steamed or baked. The dish highlights the natural, fresh flavor of the lake crab.
Silver Fish with Bean Sheet JellySilver Fish with Bean Sheet Jelly is a home-style dish made primarily with fresh small silver fish and mung bean sheet jelly. The silver fish are cleaned, lightly marinated with salt and cooking wine, then pan-fried until golden on both sides. The bean sheet jelly is soaked in warm water until soft, cut into strips, and simmered in a broth seasoned with soy sauce, sugar, and aromatics like ginger and garlic. The fried fish is added back to the pot briefly to blend flavors. The dish features tender fish and smooth, flavorful jelly.
Honey-glazed HamA sweet and savory dish made by slow-cooking cured ham in a honey and sugar glaze, resulting in a glossy, tender, and flavorful meat.
Elephant Trunk ClamA seafood dish made from fresh elephant trunk clams, typically steamed or blanched to preserve its natural flavor and tender texture, often served with ginger vinegar sauce.
Sauce Meat Steamed RiceA Chinese home-style dish made by steaming rice with seasoned pork, resulting in a savory and aromatic meal.
Pan-Fried Fish FilletsA dish of fresh fish fillets coated in batter and pan-fried until crispy, served with a savory sauce for a tender and flavorful bite.- Tangerine Peel Bamboo Shoots Shellfish DishA Cantonese dish featuring fresh shellfish, tangerine peel, and bamboo shoots, offering a savory and aromatic flavor profile.
Candied Tangerine Wine ShrimpFresh shrimp marinated in tangerine peel and rice wine, then pan-fried and glazed with a fragrant sauce for a savory-sweet flavor.- Eel Rolls with LiverA dish featuring eel rolls wrapped around pork liver, steamed to perfection for a tender and flavorful experience.
- Sizzling Eel Back with Egg RollsA traditional Chinese dish featuring eel back meat wrapped in egg skin and deep-fried until crispy, served with ham and mushrooms for a savory flavor.