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Xi Chu Shi Wei · Zhejiang Home Cooking · Banquet

江浙菜 · ⭐ 4.4

Room FI-007–FI-008, Building 1, Xingchuang Milestone Center, Fengxin Road

Dishes

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  Earthen-Baked Fish Head

  A traditional dish made by slow-cooking a fresh fish head in an earthen oven with ginger, scallions, and garlic, resulting in tender meat and rich broth.
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  Stewed Seafood with Bean Noodles

  A hearty dish featuring fresh seafood and bean noodles simmered in a savory broth, perfect for a comforting meal.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Stir-fried Yellow Beef with Camellia Oil

  Beef stir-fried with camellia oil is a dish featuring beef as the main ingredient, cooked with camellia oil. The beef is sliced and marinated with seasonings, then stir-fried together with camellia oil to make the beef tender and flavorful, while the delicate aroma of camellia oil infuses into the dish.
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  Stir-Fried Pork with Green Chili

  Háng Jiāo Xiao Chǎo Ròu is a Chinese home-style dish primarily made with pork belly and Háng chili peppers. After slicing the pork belly and stir-frying it to render the fat, chopped Háng chilies are added and stir-fried evenly. Seasoning is then applied before serving. Garlic and ginger are typically added during preparation to enhance the flavor.
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  Cellared Tribute Pepper Fish Head

  Cellared Tribute Pepper Fish Head is a dish made with fish head as the main ingredient, marinated with tribute pepper and other spices before cooking. Fresh fish head is combined with special sauce and tribute pepper, then stewed or steamed, resulting in a tender texture and rich spicy flavor.
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  Braised Pork Belly with Rice Wine Steamed Bun

  Braised pork belly with a savory-sweet glaze, served with soft rice wine steamed buns for a balanced meal.
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  Red-braised Wannan Free-range Chicken

  A traditional dish from Anhui, featuring free-range chicken slow-cooked in a savory sauce with soy and sugar.
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  Old-fashioned Oil-blasted Shrimp

  A traditional Chinese dish made with fresh shrimp stir-fried in oil with garlic, ginger, and scallions, seasoned with soy sauce, sugar, and rice wine for a savory-sweet flavor.
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  Scallion Fragrant Lychee Potato

  Scallion-flavored Lishui taro is a dish made with Lishui taro and scallions. The taro is steamed or boiled, then stir-fried with sautéed scallions to infuse the aroma, resulting in a soft, fragrant texture.
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  Mai Bing Sauce Braised Two-Headed Black Pig

  A Zhejiang specialty dish featuring two-headed black pork, served with wheat pancakes and a secret sauce, resulting in tender meat and rich flavor.
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  Spicy Pig Intestine and Frog in Hot Water

  A spicy Sichuan dish featuring pork intestines and frog, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
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  Spicy Intestines and Frog in Water

  Made with pork intestines and bullfrog, stir-fried with chili and Sichuan peppercorns after frying, then simmered in broth. The dish has a bright red color, rich texture, tender intestines, juicy frog meat, and intense spicy-numbing flavor.

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