Kanshan

Hangzhou Mosque

Worship18.5 km

mosque in Hangzhou, Zhejiang, China

Hangzhou Olympic Sports Center Stadium

Culture17.3 km

Taiping Bridge

Landmark17.9 km

Arch bridge in Shaoxing, China

Rongguang Bridge

Landmark19.8 km

historic stone arch bridge in Keqiao District, Shaoxing, Zhejiang, China

Nan Feng Fan Dian

RestaurantBib Gourmand¥¥14.1 km

This no-frills shop is relatively inconspicuous, so, you may well walk right past it without noticing. But those in the know flock here for authentic Xiaoshan cuisine made with the freshest seasonal produce. There is no menu – pick your own food from the counter or ask the owner for recommendations. The must-try steamed miiuy croaker is silky in texture and loaded with umami. Poached free-range chicken and steamed veggies also hit the spot every time.

Xiao Shan Wei Dao

RestaurantBib Gourmand¥¥15.6 km

(The restaurant is temporarily closed.) This tiny shop specialising in Xiaoshan cooking has no paper menu – you pick from the fish tank and various dishes on display. Steaming is a key characteristic of Xiaoshan cuisine and, here, river fish, meat and vegetables are steamed with ham and cured pork, yellow wine, or chicken fat and soy sauce to bring out their natural flavours. Three-year-old duck is steamed with ham for intense umami. The pork stuffed omelette roll is another must-try.

Dou Lai Fan Dian

RestaurantBib Gourmand¥¥18.7 km

Diners are greeted by rows of live fish tanks at the entrance and various ingredients on display. A Xiaoshan native, the hands-on owner has been running this business for almost 20 years. You can ask him to recommend the catch of the day alongside other authentic Xiaoshan items made à la minute. Fish balls are one of his specialities but aren't available every day. The steamed buns made from scratch are the epitome of meticulous craftsmanship.

Yue Ji (Binjiang)

RestaurantBib Gourmand¥¥19.4 km

A sign that says "stinky" or "rotten" might not usually sound appetising, but Yue Ji prides itself on the six features of Shaoxing cooking: soy sauce, distillers' grains, rottenness, stench, wine and pickles! Try dishes marinated with distillers' grains sauce, such as duck gizzard or pork tongue and belly. No meal here is complete without the notorious deep-fried stinky tofu and steamed minced pork patty with rotten millefeuille tofu skin. Pre-ordering recommended.

Xun Wei Jiang Nan

RestaurantBib Gourmand¥¥20.0 km

This restaurant on a shopping street, with a main dining space on the lower floor and private rooms upstairs, can be tricky to find. Diners come for authentic Ningbo cooking, such as drunken mud whelks, braised vegetables and stir-fried clams in board bean paste with salted potherb mustard greens. Live fish and seafood shipped daily from Zhoushan, Ninghai and Wenzhou are also popular; the steamed river eel in ginger juice has to be pre-ordered.

Chic 1699 (Shangcheng)

Restaurant¥¥¥18.7 km

The dimly lit space on two levels feels modern and chic, with its mix of bare concrete, glass, and metal structures. The food, meanwhile, is very much in keeping with Fujian tradition. Seafood from the province features heavily on the menu, alongside other Fujian produce. Signatures include honey-glazed grilled river eel with crispy skin and oily, velvety flesh. The raw oysters from Xiamen Harbour dressed in speciality sauce are zesty and summery.

La Lune

Restaurant¥¥¥18.7 km

The high-ceilinged room is lavishly furnished with elegant chandeliers, ceiling fans and elaborate trims. The kitchen team excels in fusion Chinese cooking that creatively mixes and matches influences and techniques from various regional cuisines. Thinly sliced air-dried mackerel steeped in a special briny-sweet sauce is loaded with umami. The slow-cooked veal in a truffle sauce literally melts in your mouth. The curated tea list is intriguing!

Dining Room

Restaurant¥¥¥18.8 km

With exquisite glass lanterns, glass screens and panoramic windows that welcome in river views, the high-ceilinged room is perfect for banquets and business dinners. The menu is dominated by Zhejiang classics, alongside some Cantonese dishes. The poetically named "Sinking Fish, Falling Geese" consists of white fish balls stuffed with bird's nest. The classic braised pork belly is thinly sliced and styled into a pagoda. Reservations recommended.