Hangzhou Jiujia

Hangzhou-style xiaolongbao (soup dumplings) with thin skin, large filling, and abundant savory soup inside. The meat filling is tender, and the texture is smooth. Be careful of the hot soup when eating; it is recommended to enjoy with vinegar and ginger slices.

Pan-fried meat buns with a golden crispy bottom and a soft top bun. The filling is juicy and flavorful, sprinkled with chopped scallions and sesame seeds for aroma. The texture is crispy outside and tender inside, with a rich aroma.

Long, pan-fried dumplings with a crispy, browned bottom. The filling is usually pork, and the meat juice overflows with each bite. Suitable for dipping in vinegar or chili oil.

Traditional Northern-style dumplings with a slightly thick and chewy skin. The filling is a mixture of pork and vegetables, fresh and delicious. Boiled, it is refreshing and not greasy.

Wontons with vegetable and pork filling, thin and smooth skin. Served with clear broth, which is fresh and delicious. Rich in texture, with a blend of vegetable and meat flavors.

Sichuan-style wontons tossed in a special red oil sauce. The taste is spicy and rich, with a slight numbing sensation from Sichuan peppercorns. Thin skin and tender filling, very appetizing.

Traditional steamed bun with a smooth exterior and a fluffy interior resembling silver threads. Steamed to a soft texture with a light wheat aroma. Can be torn apart or eaten whole.

Home-style baked flatbread with chopped scallions and sesame seeds. The outer layer is slightly charred and crispy, while the inner layers are distinct and soft. Rich in scallion aroma, it becomes more fragrant with every chew.

Steamed bun made with buckwheat flour, shaped like a small bowl. Dense texture with a natural grain aroma. Usually served with pickled side dishes.

Whole yellow croaker marinated and then smoked. The fish meat is firm, with a unique smoky aroma and savory taste. A traditional famous dish with a distinctive flavor.

Mullet meat is tender and rich in oil. Can be prepared steamed to retain original flavor, steamed with chopped chili for a spicy kick, or prepared as West Lake Vinegar Fish for a sweet and sour taste.

Selected large fish head from Qiandao Lake, with plump and tender meat. The chopped chili preparation is spicy and appetizing, while the braised version is rich and savory. The fish brain is smooth and is the essence of the dish.

Yellow croaker meat coated in batter mixed with seaweed and deep-fried. The outer layer is crispy with a seaweed aroma, and the fish meat is tender. Rich in texture, it's a popular dish to accompany drinks.

Yellow croaker meat wrapped in fried tofu skin. The outer tofu skin is golden and crispy, and the inner fish meat is fresh and juicy. Can be dipped in vinegar or special sauce when eating.

Selected eel back meat, stir-fried over high heat. Crispy on the outside and tender on the inside, with a balanced sweet and sour taste (usually with garlic flavor). A famous Hangzhou dish that tests cooking skills.

Eel segments braised with garlic. The eel is soft and flavorful, with a rich garlic aroma. The sauce is thick and very appetizing.

Eel slices stir-fried with Hangzhou chili peppers (a type of slightly spicy green pepper). The eel slices are tender and smooth, and the Hangzhou chili is fresh and slightly spicy. Delicious flavor and unique taste.

A famous Jiangnan dish, eel slices stir-fried until thick and glossy. Hot oil is poured over at serving, releasing a strong garlic aroma. Soft, tender, and smooth texture, with a delicious and rich flavor.

Selected tender frog legs. Deep-fried for a crispy exterior and tender interior with rich aroma; smoked for a unique smoky flavor. The meat texture is similar to chicken but more tender.

Handmade fish balls with a white, soft, and melt-in-your-mouth texture. Can be served in a superior broth with various fresh ingredients, or with water shield, a Jiangnan specialty, for a light and fresh taste.

A dish similar to a meat patty, made with minced pork mixed with plenty of chopped scallions and pan-fried. Golden brown on the surface, rich in scallion aroma, and the meat is tender and juicy.

A famous Hangzhou traditional dish, made by rolling fried tofu skin. Golden in color, extremely crispy with a audible crunch when bitten, hence the name 'Xiang Ling' (sounding bell). Served with sweet bean paste or Sichuan peppercorn salt.

A steamed dish combining stinky tofu and fermented amaranth stems. It has a strong aroma but a delicious, soft, and unique flavor when eaten, suitable for those who enjoy fermented foods.

Fermented tofu cubes deep-fried. Crispy on the outside, soft on the inside with a unique aroma. Usually served with chili sauce or sweet bean paste.

Selected high-quality Hokkaido sea cucumber, with a crisp and chewy texture. Scallion-braised preparation is rich in scallion aroma, while the shrimp preparation is full of umami. A high-end nourishing seafood dish.

Braised sea cucumber and fish maw in a rich sauce. Both are rich in collagen and have a soft, smooth, and slippery texture. The sauce is rich and nutritious.

Sea cucumber and turtle shell edges braised together. The edges are soft and rich in gelatin. Braised to perfection, with a delicious and mellow flavor.

A classic Shandong dish, sea cucumber braised with large scallions. The scallion oil aroma is rich and penetrates the sea cucumber. The sea cucumber is soft and flavorful, with a bright red color.

A luxurious large fish head dish, usually with rich ingredients. The fish head meat is tender, with abundant gelatin. The soup is fresh and rich, suitable for sharing among many people.

Precious East Sea Yellow Croaker, with meat as tender as garlic cloves. Options include Pine Nut Whole Fish (crispy and sweet and sour), traditional braised (savory and flavorful), or sweet and sour preparation.

Selected small river shrimps, oil-popped at high temperature until the shells are crisp and the meat is tender. Bright red shells, crispy texture that can be eaten directly. Moderately sweet and savory, very delicious.

Small yellow croaker marinated and then deep-fried. The whole fish is golden and crispy, even the bones are fried to a crisp. The fish meat is tender, making it an excellent snack to accompany drinks.

Shredded squid stir-fried with Hangzhou chili peppers and preserved vegetables (Ducha). The squid is chewy, the Hangzhou chili is slightly spicy, and the preserved vegetables enhance the flavor. Crispy texture and unique flavor.

Fresh fish slices stir-fried with Hangzhou chili peppers. The fish is tender and smooth, with the fresh and slightly spicy flavor of green peppers. Refreshing and appetizing.

Tender beef strips stir-fried. Can be served with slightly spicy Hangzhou chili peppers or savory mushrooms. The beef is tender and juicy, with a strong wok aroma.

Beef slices stir-fried quickly with a large amount of scallion segments over high heat. Rich scallion aroma, and the beef is tender and not tough. A classic home-style dish that goes well with rice.

Tofu skin rolls filled with minced meat, steamed with salted pork. The fat from the salted pork seeps into the tofu skin rolls, making them delicious. Soft and tender texture, full of bean and meat aroma.

Tender broad beans (douban) stir-fried with diced Jinhua ham. Green in color, with a soft, tender, and sweet taste. The savory ham enhances the sweetness of the broad beans.

Hangzhou-style sweet and sour pork ribs, with a bright red and oily sheen. The taste is moderately sweet and sour, and the ribs are crispy and flavorful. A traditional famous dish suitable for all ages.

A small stir-fry combining various ingredients in one pot, usually including shredded meat, yellow chives, squid, etc. Rich and diverse in texture, fresh and appetizing.

Diced chicken, dried tofu, bamboo shoots, peanuts, and other ingredients are diced and stir-fried with sweet bean paste. Rich bean paste flavor and complex texture. Excellent as a topping for rice or noodles.

Dried tofu shreds stir-fried with chili peppers. The dried tofu is chewy, and the flavor is spicy and appetizing. A simple yet delicious home-style stir-fry.

Pan-fried tofu braised with pork slices and vegetables. The tofu absorbs the sauce, making it flavorful and tender. Salty and savory flavor, with a home-style touch.

Classic Sichuan dish, tender tofu braised with minced meat and chili sauce. The texture is numbing, spicy, hot, and tender. Rich Sichuan peppercorn aroma, very appetizing.

Eggplant braised with sweet bean paste or soybean paste. The eggplant is soft and flavorful, and the sauce is rich. Smooth and soft texture, unique flavor.

Eggplant strips stir-fried with Hangzhou chili peppers. The eggplant is soft and absorbs oil, while the Hangzhou chili is slightly spicy and cuts through the richness. A refreshing vegetarian stir-fry.

Jiangnan specialty dried bamboo shoots, rehydrated and stir-fried with Hangzhou chili peppers. The bamboo shoots are crisp and tender, and the Hangzhou chili adds a spicy flavor. Crispy texture and fresh flavor.

Whole Hangzhou chili peppers braised in soy sauce and sugar. Soft and tender texture, with a sweet, savory, and slightly spicy taste. A characteristic Hangzhou home-style dish.

Stinky tofu pan-fried until golden brown on both sides, braised with fresh edamame. The stinky tofu absorbs the sauce, and the edamame is sweet. Smells strong but tastes delicious, with a unique flavor.

Fresh baby bok choy (ji mao cai) stir-fried with dried bamboo shoots. The vegetables are crisp, and the dried bamboo shoots are delicious. A light and healthy green vegetable dish.

Tender baby spinach. Can be prepared with superior broth (made with a rich broth simmered with century eggs, salted eggs, etc.) for a delicate and rich flavor, or stir-fried to retain the original taste of the vegetables.

Baby bok choy stir-fried with tofu skin. The vegetables are crisp, and the tofu skin is soft and absorbs the sauce. Refreshing and nutritious.

Green beans stir-fried with preserved vegetables (Ducha). The green beans are crisp and tender, and the preserved vegetables add a savory flavor. A very appetizing home-style dish.