Hangzhou cuisine pays attention to heritage and inheritance, with the traditional Hangzhou Bang culture of Zhang Shengji, not like other time-honored brands with a long history and extensive and profound, from the former food stalls, to the layout of many restaurants in many places across the country, Zhang Shengji was originally famous with a bamboo shoots and duck pot, deeply loved by customers. There are countless celebrities who have come to Zhang Shengji, and Mr. Jin Yong once praised excitedly after the meal: The delicacies are long and endless.
At the end of the 80s of the last century, Chairman Zhang Guowei seized the opportunity of the development of the catering industry and carefully developed the famous dishes of the new and old Hangzhou Gang, especially the dried bamboo shoots and duck pot refined according to the ancestral secret recipe. The old duck pot is quite particular about the selection of ingredients, you need to select more than a year of Chinese mallard duck for pickling, with the above aged ham, Jiangnan wild mountain dumpling leaves and a large number of tender flat tip shoots from Lin'an, poured into Shaoxing Huadiao wine, boiled in the traditional clay pot Chinese fire for more than 3 hours, until the table is opened, the fragrance is overflowing. The duck meat is crispy and shapely, lightly seasoned, but it tastes soft and fragrant, and the long boiling of dried bamboo shoots and ham makes the duck soup very delicious.
In 2000, the bamboo shoots and duck pot was rated as "New Hangzhou Famous Dish", and two years later, it was awarded one of the "Top Ten Favorite Boutique Hangzhou Dishes of Hangzhou Citizens" by the Hangzhou Municipal Government, and was permanently settled in the China Hangzhou Cuisine Museum. Zhang Shengji has a wide audience from all over the world, and as a leader in Hangzhou cuisine, he is not only "one trick fresh". In addition to the signature bamboo shoots and duck pot, the ancient method of steaming anchovies, Longjing shrimp, simmering veal, signature sea cucumber, signature vegetarian abalone and other dishes that need to be steamed, boiled and boiled are more excellent. Among them, the signature vegetarian abalone is made of soy protein, which is cooked together with abalone, hen, ham, red meat, etc., so that a vegetarian dish can eat through the multi-layered meat flavor raw materials, the taste is tender and chewy, and its creativity lies in the fact that it is dipped in mustard juice after being produced, which is quite Japanese-style sashimi flavor.
In addition to the signature Hangzhou cuisine, Cheung Sang Kee also has other styles of dishes such as sashimi and Sichuan-Hunan cuisine, and for customers who need banquets, there are also different varieties and methods of abalone, sea cucumber and other seafood are also available. If you want to try the fusion taste of Western food occasionally, you can order the signature simmering veal, the main ingredient is snowflake beef tenderloin marinated in secret ingredients, and it is simmered for three hours using French cooking technology. As for the West Lake vinegar fish and dishes that need to be fried, Zhang Shengji is probably not very good at it, so it is not recommended to order.
The decoration of Zhang Shengji is generous and concise, solemn and classic, and it is a typical modern style restaurant. The hall is spacious and bright, and the distance between tables and chairs is not cramped, which makes diners feel bright. Zhang Shengji's service is not excellent, but it is not as indifferent as the indifferent habits of state-run restaurants, and he treats customers more responsibly and politely, but customers are sometimes sluggish and slow to serve food. Zhang Shengji has seen a slight decline in production in recent years, but there is not much difference between branches, and you can choose to dine at the nearest branch if you need to.
