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桂满陇·杭州饭店(中庚漫游城店)

江浙菜 · ⭐ 4.4

No. 502, Level 5, Zhonggeng Manyou City, Wanyuan Road

Dishes

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  Princess Vegetarian Crab Paste

  A creative vegetarian dish made with tofu, mushrooms, and carrots, mimicking the flavor of crab paste. It's savory, delicate, and perfect for plant-based diets.
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  Ancient Method Herbal Roast Chicken

  A traditional Chinese dish featuring a whole chicken marinated in herbal spices, wrapped in lotus leaves and clay, then slowly roasted to perfection for rich flavor and tenderness.
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  Classic West Lake Vinegar Fish (Bitterling)

  Fresh mandarin fish is cleaned, scaled, and scored on both sides, then blanched in boiling water. A sauce made from vinegar, sugar, soy sauce, and ginger is simmered and poured over the fish to infuse it with a sweet and sour flavor.
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  Finger-Licking Chicken Feet

  Spicy chicken feet is a dish primarily made with chicken feet. The preparation typically involves boiling the chicken feet and then marinating or stir-frying them with a special seasoning to allow the chicken feet to fully absorb the flavors.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Signature Spring Chives with Fresh Shrimp Crispy Wraps

  Fresh spring chives and shrimp are finely chopped, mixed with seasonings, filled into thin pancakes, then pan-fried or baked until crispy outside and savory inside.
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  Sweet and Sour Pork

  Fried pork strips coated in a sweet and sour sauce made from sugar, vinegar, and tomato paste.
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  Ink-style Dongpo Pork

  Ink-style Dongpo Pork is a traditional Chinese dish made with pork belly, seasoned with soy sauce, sugar, and cooking wine, then slowly stewed. It features a bright red color, tender meat that melts in the mouth.
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  Spicy Frog with Chili in Stone Pot

  Stir-fried bullfrog with Hangzhou peppers in a stone pot, featuring tender bullfrog and fragrant peppers, seasoned with garlic, ginger, and doubanjiang.
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  Hu-Style Stir-Fried Shrimp

  Hu-style oil-blasted shrimp is a dish made with fresh river shrimp, seasoned with scallions, ginger, garlic, yellow wine, and soy sauce, then quickly fried at high heat. The shrimp becomes crispy on the outside and tender inside with rich flavor.
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  Braised Pork in Bamboo

  Braised pork belly is a dish made by tying pork belly with straw rope and slow-cooking it. Main ingredients include pork belly, scallions, ginger, star anise, and cinnamon. The pork is cut into pieces, tied to maintain shape, then simmered in water with seasonings until tender.
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  Golden Soup with Three Fresh Ingredients

  Golden soup with金华 ham, bamboo shoots, and fresh shrimp. Sliced ham and bamboo shoots are simmered together, then fresh shrimp is added and cooked until tender. The broth turns golden yellow and tastes delicious.
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  Black Pepper Roasted Hangzhou Beggar Chicken

  Made with Hangzhou Beggar's Chicken as the main ingredient, marinated primarily with black pepper and then roasted to perfection. The chicken absorbs the flavors during marination, with a slightly charred outer skin while remaining tender and juicy inside.
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  Longjing Shrimp with Dragon's Tail

  Longjing凤尾虾 features fresh large shrimp, shelled but with tails intact, marinated in Longjing tea-infused water and steamed until curled like peacock tails, paired with the tea's aroma and tender shrimp flavor, lightly seasoned.

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