The local specialty restaurants set up by the External Offices are generally not bad for taste, and Hong Kong is no exception. Opened in 2011, Zhejiang Xuan is a restaurant operated by the Hong Kong Zhejiang Association, and has maintained a good reputation among Jiangsu and Zhejiang residents in Hong Kong and local diners in Hong Kong.
Zhejiang Xuan's dishes are not as rich as Hong Kong Hangzhou restaurants, mainly concentrated in Hangzhou cuisine and Ningbo cuisine two branches, the basic dishes are Dongpo meat, stir-fried river shrimp, braised bamboo shoots, fried sweet beans, Pian Erchuan and other Jiangsu and Zhejiang home cooking, the taste is more authentic, the production is stable, enough for Jiangsu, Zhejiang and Shanghai villagers to come here from time to time to fight tooth sacrifices.
However, some of the famous dishes of Huaiyang in Zhejiang Xuan Restaurant are more recommended. Steamed anchovy is steamed by traditional methods, removing the intestines and removing the scales, so that the rich oil under the scales can be well preserved, and peppercorns, sand kernels, green onions, wine, and sauce are added to taste. When serving, gently push the scales, and the oily and tender fish will immediately appear, refreshing and delicious. Most of the anchovies that can be eaten today are farmed in captivity, and the wild anchovy in the Yangtze River is on the verge of extinction.
Wuxi crispy eel is unique among eel cooking dishes and is a representative dish of Suzhou cuisine. Zhejiang Xuan's Wuxi crispy eel is also one of the signatures. It is made of fried whole eel meat, which is brown in appearance, crispy and delicious, and has a thick and sour taste. After two re-frying procedures, first put it in a hot oil pan for about 3 minutes and take it out, and when the oil temperature rises to eighty percent hot, put it into the oil pan again and fry it for about 4 minutes, and then move it to low heat to fry it crispy. The ingredients are a marinade made of sake, minced ginger, soy sauce, sugar, and boiling.
In Zhejiang Xuan, you can also eat the famous dish of Jiangsu Huaiyang, which is made by blanching the net meat on the back of the eel tail and mixing it with sauce. The meat is delicate, salty and fresh, and very palatable. Zhejiang Xuan's tiger tail eel meat is moderately scald, and the taste quality is better, which is worth recommending. It should be reminded that the tiger tail here needs to be booked one day in advance.
Zhejiang Xuan implements a membership system, it is said that the one-time entrance fee for members is HKD8000, and most of the seats in the restaurant are prepared for regular customers, which is not very friendly to the reception of raw customers. The distinction between raw and regular customers is obvious, and it is recommended that you go with regular customers. Zhejiang Xuan is located between Causeway Bay and Wan Chai MTR station, which is about a 10-minute walk from the MTR station.
