Zhang Sheng Ji Jiudian

Frommer's Review

It may lack the ambience of Kong Yiji Jiulou, but this branch of Hangzhou's most successful restaurant delivers more consistent Huaiyang fare. Service is no-fuss, and there's a pleasing amount of space between tables and a high ceiling. For starters, try the flavorful jiuxiang yugan (dried fish in wine sauce). The recently added mati niuliu (stir-fried beef with broccoli, water chestnuts, and tofu rolls) is excellent, and nearly every table carries the signature sungan laoya bao (stewed duck with dried bamboo shoots and ham) which has complex, hearty flavors. You can explore the English picture menu without trepidation; Huaiyang cuisine is delicately spiced, and largely eschews endangered species.

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