Zhejiang

The famous noodle soup pian’erchuan (片儿川) is said to have been created by the time-honored noodle restaurant Kuiyuanguan (奎元馆) in Hangzhou during the Qing Dynasty. To make this special pian’erchuan noodle soup, the chef first uses lard to fry sliced pork before adding sliced bamboo shoots and soy sauce. Hot water and pickled Chinese cabbage are then brought to the boil to make the sauce and added to the noodles.

In the modern courtyard, a statue of Xuxian himself stands in the jade pool. The interior is modern as well, with celadon porcelain, fish pond, and natural light. The menu has an list of Hangzhou specialties, but thrown into the mix are non-sequiturs like baked seafood with pastis cream, “musli,” and a puzzling hefty block of white bread served with ice cream. West Lake smoked fish (xihu xunyu, RMB 42) was tough, chewy and lacking smokiness. Much more pleasing was the sticky rice cakes (RMB 68) with sweet red-braised pork ribs served in meaty but dainty segments.

Green Tea restaurant serves up traditional dishes from Hangzhou with a contemporary twist. The decor features ornate window panes, blue-and-white porcelain tables and dark wood furniture. Green Tea Restaurant is very popular among reviewers on Dianping, who are especially fond of the Yunnan spiced pepper chicken (椒麻鸡) and the Peasant's stewed fish (农夫炖鱼).

Shaoxing-style restaurant with a fishing village-themed decor does Zhejiang specialties like drunken shrimp, stinky tofu, goose, bamboo shoots and more.

Sharing a name with Hangzhou's famous brand of bottled water (the owner is a pal of Wahaha founder Zeng Qinghou, one of China's wealthiest businessmen), the two branches of this Zhejiang restaurant are considered among the most authentic in town and appeal to big spenders aiming to impress. Characterized by their "light" and "refreshing" tastes, the dishes on the menu range from Dongpo Pork (坛煨东坡肉) and cashew shrimp (白果虾仁, bai guo xia ren) to duck soup (老鸭汤, lao ya tang) and roasted pigeon (乳鸽, ru ge). Private rooms available.

Located in a renovated courtyard with a charming street-side view on Jinbao Jie, BeijingDaze.com recommends this Shanghai and Hangzhou restaurant that specializes in Beggar's Chicken (叫花鸡，jiao hua ji) and makes its own huang jiu (Chinese brandy). English menu is available.

Serves a mix of Sichuan, Jiangsu and Zhejiang cuisine - including kung pao chicken, crab tofu, shuizhu niu rou (spicy boiled beef) and more.