华悦酒店 杭州滨河CBD

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.

Down an alley near the Drum Tower, a yellow flag heralds the "wonton king", priming diners for the dumpling feast to come. Having retired in 2016, the owner learnt to make wonton from scratch, before opening this shop. The filling is made in-house with freshly slaughtered (not frozen) pork; ultra fresh vegetables and a sprinkle of black sesame seeds impart extra aromas; dried shrimps add umami depth to the broth. The potstickers are tasty, too.

The room sports cultural motifs from the Chaoshan region, including a miniature replica of Guangji Bridge, an icon of Chaozhou. Walk-in diners will be seated in the main dining room and served an à la carte menu. Private rooms must be booked in advance, with a tailored menu. The signature marinated “gelato” raw mud crab boasts creamy roe that melts in the mouth. Also try the double-boiled silkie chicken soup with deer tendon and ginseng.

This modern, cosy restaurant sits on the top floor of a shopping mall. The menu showcases the best of Cantonese cooking with sophistication, astuteness and precision. Their dim sum lunch is a must, as are the barbecued meats. The honey-glazed cha siu pork, for instance, boasts the perfect ratio of fat and lean meat, as well as smoky and crispy charred edges. Plum sauce on the side cuts through the richness. Book ahead for private rooms.

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