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Xin'anli Quzhou Culture Restaurant

江浙菜 · ⭐ 4.7

Jinlong Business Building, No. 38-1 Qingchun Road

Dishes

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  Antarctic Ice Plant

  Antarctic ice plant is a cold dish featuring the main ingredient, ice plant. After washing, it's mixed directly with seasonings to preserve its crisp texture. Typically seasoned with garlic, sesame oil, vinegar, and a pinch of salt—no cooking required.
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  Braised Mixed Sea Fish

  Home-style stewed mixed seafood is a traditional dish featuring squid, shrimp, crab, shellfish, and more. Sautéed with scallions, ginger, and garlic, then simmered in water or broth until flavorful, finished by reducing the sauce and serving.
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  Ninety-Eight Wild Grass Mushroom Tofu

  Ninety-Eight Wild Grass Mushroom Tofu is a Chinese dish made with wild grass mushrooms and soft tofu, usually cooked by stewing or stir-frying, with a fresh and light taste.
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  Kaihua Clear Water Fish Soup

  A delicate fish soup made with fresh freshwater fish and local spring water, simmered slowly to highlight the natural flavor of the ingredients.
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  Kaihua Green Snail and Pumpkin Flower

  Kaihua Green Snail and Pumpkin Flower is a dish made with Kaihua Green Snail and pumpkin flowers, usually stir-fried or boiled together, with a fresh and delicate taste.
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  Seafood Hot Pot Platter

  A hot pot dish featuring a variety of fresh seafood such as shrimp, crab, shellfish, and fish slices, cooked in broth or clear soup for a rich, savory flavor.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Stir-fried Boletus with Two-Headed Pig

  Stir-fried Boletus with Two-Headed Pig is a dish made primarily with Boletus and Two-Headed Pig meat, stir-fried quickly. Boletus has a fresh aroma, and the Two-Headed Pig meat is tender and rich in flavor.
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  White Pepper Qiantang River White Bream

  A Zhejiang dish featuring fresh Qiantang River white bream steamed with white pepper and ginger, resulting in a delicate, slightly spicy flavor.
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  Stone-ground Black Tofu

  Stone-ground black tofu is made from black soybeans using traditional stone grinding, resulting in a smooth and delicate texture. It's rich in plant protein and free from additives.
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  Quwei Stir-fried Bamboo Shoot Chicken

  Quwei Stir-fried Bamboo Shoot Chicken is a Chinese stir-fry dish made with chicken and bamboo shoots, cooked quickly over high heat, offering a tender texture and light flavor.
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  Quzhou-style Spicy Beef Stew with Three Beef Parts

  A rich, spicy stew made with beef, ox tripe, and beef tendons, slow-cooked in a blend of chili and fermented bean paste, originating from Quzhou, Zhejiang.
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  Quzhou Stir-Fried Pork with Green Pepper

  A traditional Zhejiang dish featuring stir-fried pork belly and green peppers, known for its rich, spicy flavor and tender texture.
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  Fish Hook Stewed Cucumber

  A home-style dish made by slow-cooking fish head or bones with cucumber, resulting in a rich, savory broth and crisp cucumber slices.
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  Spicy Blood Duck Soup

  Spicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat. After blanching or boiling the ingredients, they are stir-fried with chili, Sichuan pepper, doubanjiang, ginger, and garlic, then simmered in broth and finished with hot oil for aroma.

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