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钟無宴·精致浙菜

江浙菜 · ⭐ 4.6

2nd Floor, Building B, Baoyi Center

Dishes

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  Braised Yellow Croaker with Rice Cake

  Fresh yellow croaker and rice cake are braised together, resulting in tender fish and soft, flavorful rice cakes that absorb the savory broth.
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  Cold Dish Duo

  A dish featuring two cold appetizers, typically including seasoned beef and cucumber salad, served chilled with a savory dressing.
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  Ancient-Style Pork Patty with Swimming Crab

  A traditional dish featuring fresh swimming crab and seasoned pork patty, steamed to perfection for a harmonious blend of flavors.
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  Stewed Three Fresh from East China Sea

  Home-style Stewed Three Fresh Seafoods from the East China Sea features fresh shrimp, fish, and shellfish like clams or scallops. Cleaned ingredients are simmered with ginger, scallions, water or broth, then thickened to a rich sauce.
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  Handmade Old Yogurt

  A traditional fermented dairy product made from fresh milk, known for its thick texture and tangy flavor, rich in probiotics.
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  Dried Sand Eel with Chinese Celery Stir-fry

  A dish made by stir-frying dried sand eel with Chinese celery, resulting in a savory and aromatic flavor.
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  Seafood Stir-fried Pingyang Rice Noodles

  A dish featuring Pingyang rice noodles stir-fried with fresh seafood like shrimp, squid, and clams, offering a deliciously savory and satisfying taste.
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  Shenjing Roast Goose Supreme

  Deep Well Roast Goose Emperor is made primarily from premium goose meat, processed through marinating, inflating, and hanging-roasting techniques. The goose skin turns golden red after high-temperature roasting, with a crispy exterior and tender, juicy meat, offering a unique flavor.
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  Wenzhou Special Fish Ball and Meat Swallow Soup

  Wenzhou Special Fish Ball and Meat Swallow Soup is a classic soup dish. The main ingredients are handmade fish balls and 'meat swallows' (yanpi). Fish balls are made from fresh sea fish (such as croaker or Spanish mackerel) minced into a paste, mixed with a small amount of starch and seasonings, then shaped into balls. The 'meat swallow' wrapper is made by repeatedly pounding pork paste with sweet potato starch into thin, paper-like sheets (yanpi), which are then filled with pork filling and folded to resemble a swallow. The broth is typically made from pork or chicken bones, resulting in a clear, fresh, and rich flavor. The meat swallows are cooked first, followed by the fish balls, and finally garnished with chopped scallions and celery. The finished soup is clear, with tender fish balls and smooth meat swallows.
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  Glass-Simmered Crispy Skin Squab

  Glass-Simmered Crispy Skin Squab is a traditional Cantonese dish featuring a tender squab (about 20-25 days old). The cleaned squab is first marinated in a secret brine for flavor, then scalded and air-dried. It is finally cooked slowly at a low temperature in a special glass container. The finished dish has an amber-colored, glass-like crispy skin and tender, juicy meat. The core characteristic is the stark contrast between the extremely crispy skin and the delicate meat inside. It is typically served with pepper salt or a special dipping sauce.
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  Glass-crusted Juicy Pigeon

  Fresh pigeon is marinated and deep-fried until the skin becomes glass-like crisp while the meat stays tender and juicy.
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  White Pepper Pork Stir-fry

  A spicy stir-fry dish made with pork belly and white pepper, popular in Hunan cuisine.
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  Clay Pot Sizzling Squid

  Clay Pot Sizzling Squid is a Cantonese-style dish. The main ingredient is fresh small squid, accompanied by ginger slices, garlic cloves, scallion sections, and red chili. The clay pot is heated until very hot, then oil is added to sauté the aromatics. The cleaned squid is quickly stir-fried, covered, and cooked using the intense heat of the pot. A small amount of sauce is added before serving. The dish is aromatic, with the squid having a tender and springy texture.
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  Yandang Mountain Spring Water Beef

  Fresh beef from Yandang Mountain spring water, slowly cooked and sliced, served with a secret sauce for a tender and flavorful dish.
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  Braised Jinhua Two-Ends Black Pork with Dried Fish

  This dish features Jinhua 'Two-Ends Black' pork and dried fish as main ingredients. Pork belly is cut into chunks and blanched, while dried fish is soaked and sectioned. The pork is first stir-fried until slightly browned, then ginger slices and cooking wine are added to remove gaminess. Dried fish is added and stir-fried together. Water, soy sauce, and a little sugar are added, brought to a boil, then simmered on low heat for about 1 hour until the pork is tender, the fish is soft, and the sauce thickens.
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  Salted Fish Stewed with Jinhua Two-Headed Pig

  A traditional dish combining salted fish and Jinhua two-headed pork, slowly stewed to create a rich, savory flavor.

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