Close

Wind Follows Beach Restaurant

江浙菜 · ⭐ 3.9

No. 419, South Huanhu Road

Dishes

• 

  Steamed Ninghai Razor Clams with Cured Pork on Wooden Board

  This is a Zhejiang dish featuring Ninghai razor clams and Huizhou-style cured pork. Sliced cured pork is placed on a bamboo steamer or special wooden board, topped with cleaned Ninghai razor clams, and steamed together. During cooking, the savory fat from the pork infuses the clams, while the clam's brininess enhances the pork, creating a harmonious blend. The dish highlights the natural flavors of the ingredients, combining savory and umami tastes.
• 

  Braised Pork with Spring Bamboo Shoots

  A traditional Chinese dish made by slow-cooking fresh spring bamboo shoots and pork belly until tender, resulting in a rich, savory flavor.
• 

  Deep-sea Yellow Croaker

  Deep-sea yellow croaker is a dish made from fresh deep-sea yellow croaker, typically steamed, braised, or pan-fried after cleaning. Season with ginger slices, green onions, and soy sauce to preserve the tender texture of the fish.
• 

  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.
• 

  Scallion Oil Qianhu Peng Fish

  Scallion Oil Qianhu Peng Fish is a Zhejiang dish featuring Peng fish, a freshwater fish specialty from Qianhu Lake. The cleaned fish is steamed until tender to preserve its delicate texture. Separately, a generous amount of chopped scallions is fried in hot oil to create a fragrant scallion oil. The sizzling scallion oil is then poured over the steamed fish, releasing an intense aroma. The dish is characterized by its tender, white fish meat and rich scallion flavor, with a savory and umami taste that highlights the natural flavor of the ingredients.
• 

  Scallion-Baked River Carp

  A dish made with fresh river carp and scallions, marinated and slowly roasted to bring out a tender texture and rich onion aroma.
• 

  Marinated Razor Clams

  A cold dish made by marinating fresh razor clams in a mixture of yellow wine, soy sauce, and sugar, resulting in a delicate, savory flavor with a hint of alcohol.
• 

  Qianhu Sauce-Fried River Snails

  Qianhu Sauce-Fried River Snails is a Zhejiang-style freshwater dish. The main ingredient is fresh river snails, cooked with fermented broad bean paste (doubanjiang), soy sauce, cooking wine, sugar, scallions, ginger, garlic, and dried chili peppers. The snails are cleaned and purged of sand, then stir-fried quickly with aromatics and the bean paste until fragrant. A sauce of cooking wine, soy sauce, and sugar is added, and the dish is briefly braised to allow the flavors to penetrate the tender snail meat. The result is a savory, slightly spicy dish with a rich, umami sauce.
• 

  Aged Huadiao Wine Sauce Blue Crab

  Aged Huadiao Wine Sauce Blue Crab is a dish featuring fresh blue crab as the main ingredient. The primary method involves cleaning the crab and then marinating or soaking it for several hours in a sauce made from aged Huadiao wine, soy sauce, rock sugar, ginger, and spices. The finished crab meat absorbs the mellow aroma of the wine and the savory umami of the sauce, resulting in firm texture and rich wine flavor. This dish is typically served cold to highlight the wine aroma and the natural taste of the crab.

Reviews