Two Chinese cuisine experts have created Qiang Tang Chao Hangzhou Restaurant (钱塘潮杭帮菜), a delightful place to try out some Hangzhou delicacies.

Hangzhou cuisine is an important part of Zhejiang cooking, but the newly-opened restaurant also offers Cantonese, Shanghai, and Western-style dishes.

Unique Hangzhou-style dishes include Xiaoshan pickled radish (萧山萝卜干), which is dried and marinated, providing an unexpectedly smooth taste; roast cabbage Ningbo style (宁波烤菜); and dried fish marinated with yellow rice wine (江南醉鱼干).

For the main course try American beef ribs with ginseng (人参美国牛肋骨), which is full of the original Angus beef taste. Steamed turbot traditional style (古法蒸多宝鱼) is steamed tenderly; while the Arctic clam is fried with dry-fried shredded tea-tree mushrooms (香煸北极贝裙边), which go well with rice and wine.

Another tasty main dish is oil-braised duck with red pepper (一品油爆鸭), a treat for meat lovers. The restaurant also makes a rather innovative Dalian abalone, teppanyaki style (秘制铁板大连鲍), served with shells, in which the abalone absorbs all the taste of the accompanying sauce.

The menu has a long list of other dishes that look good and are presented beautifully. The average bill is 150 yuan per person or more.

Daily 10:30 am-2 pm, 5-9:30 pm. Suite 101, 19 Xinyuanli Xijie, Xindong Lu, Chaoyang district. 6591-7771. 朝阳新东路新源里西街19号101