{"author":{"type":1,"value":"Dongshan Grand"},"content":{"type":8,"value":"

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Spring Has Arrived · Eat Seasonally
As the earth stirs to life, all things are infused with the spirit of spring 🌺
The gentle prologue of the four seasons gently unfolds from here

Spring is a feast for the palate 🍃
Fresh and clean shepherd's purse, plump river delicacies, crisp spring bamboo shoots, and the subtle fragrance of mugwort...
These flavors spread delightfully through your mouth

Shaoxing Dongshan Grand Hotel
Harvesting the pure essence of mountains and fields, we bring the fresh tastes of spring right to your table ⛰
Using food as our language, we engage in a dialogue with nature
Presenting the very freshness of spring on your plate 🥢
Offering you new delights for your taste buds

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✅ [New Dish Recommendation]

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🍀 Cao'e River Fish Roe Jelly
Cao'e River Fish Roe Jelly
Made with fresh crucian carp from the Cao'e River, this dish is crafted by slowly simmering the fish roe and swim bladder to extract their natural gelatin, then straining out the solids and allowing it to set. Following the traditional method of fish jelly, this classic recipe is reimagined with a modern twist—clear, fresh, and brimming with the delicate flavors of spring from the river.

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🎍 Wild Vegetable and Spring Bamboo Shoot Stew with Lion's Head Meatballs
Stewed Wild Vegetable and Spring Bamboo Shoot  Meat Ball
Featuring seasonal shepherd's purse and tender spring bamboo shoots, paired with a blend of fatty and lean pork belly from free-range pigs, these meatballs are hand-chopped, pounded, and kneaded before being gently simmered for two and a half hours in a clear, refreshing chicken broth. The result is a smooth, rich, and deeply satisfying dish that bursts with the essence of spring.

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🐟 Braised White Pomfret with Stinky Tofu and Pork Intestine
Braised Stinky Tofu and Pork Intestine  with White Pomfret
A premium selection featuring East China Sea white pomfret, Songxia stinky tofu, and pork chitterlings. The chitterlings are thoroughly cleaned and braised until tender, then simmered with the fish and tofu to absorb their flavors. The pungent aroma, rich fatiness, and fresh seafood essence blend beautifully, creating a robust and mellow dish that perfectly captures the lively, everyday spirit of Shaoxing in spring.

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🌿 Yellow Clam Spring Three Delicacies
Braised Yellow Clam with Three Spring Delicacies
This dish brings together seasonal yellow clams and river shrimp, paired with bamboo shoots, fresh broad beans, and Chinese chives, all cooked to create a clean, refreshing, and multi-layered flavor that fully showcases the pure, fresh tastes of spring in the Jiangnan region.

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🟢 Pickled Mustard and Beef Qingming Cakes
Pickled Mustard and Beef Qingming Cakes
Fresh mugwort is briefly blanched and juiced, then kneaded into rice flour to form a vibrant green outer skin. Beef short ribs are diced and stir-fried with farmhouse pickled mustard greens and bamboo shoots to make the filling, which is then wrapped inside. The cake boasts a refreshing mugwort aroma and a savory, flavorful filling, embodying the unique culinary charm of spring in Jiangnan.

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Shan Chinese Restaurant | Spring Ploughing Two-Person Set Menu for ¥528
Shan Chinese Restaurant | Spring Ploughing Four-Person Set Menu for ¥1,088
Shan Chinese Restaurant | Spring Ploughing Six-Person Set Menu for ¥1,588

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🏠 Shaoxing Dongshan Grand View Hotel
🗺 No. 88, Daguan Road, Dongshan Lake Scenic Area, Shangyu District, Shaoxing City
📞 0575-88828888

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