Baying Sichuan Cuisine (Cangyi Branch)
Sichuan cuisine · ⭐ 4.0
No. 101-40 Haishu Road, Cangqian Subdistrict
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 101-40 Haishu Road, Cangqian Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Old Bacon, Twice-Cooked Pork, Stir-Fried Pork.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hangzhou
- Category: Sichuan cuisine
- Rating: 4.0
- Address: No. 101-40 Haishu Road, Cangqian Subdistrict
- Popular dishes: Sichuan Old Bacon, Twice-Cooked Pork, Stir-Fried Pork, Spicy Pork Intestines in Dry Pot, Xinjiang Big Plate Chicken
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Dishes
Sichuan Old BaconSichuan old bacon is a traditional cured pork product made by salting and air-drying or smoking pork legs, known for its rich flavor and red color.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Spicy Pork Intestines in Dry PotDry Pot Intestines is a dish featuring pig intestines as the main ingredient, stir-fried with chili, garlic, ginger, and doubanjiang after cleaning and blanching. It has a bright red color, soft yet chewy texture, and rich aroma.
Xinjiang Big Plate ChickenXinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Minced Pork with EggplantMeat sauce eggplant is a home-style dish made primarily from eggplant and minced pork. The eggplant is cut into strips and simmered together with the fried minced pork, seasoned with appropriate spices. It is cooked until the eggplant becomes tender and the pork is fragrant, then the sauce is reduced to finish.
Sauce-Braised SnailA dish made by stir-frying fresh snails with a savory sauce, featuring bold flavors and tender texture.
Spicy and Sour Chicken GizzardSour and spicy chicken gizzards is a dish made primarily from chicken gizzards, seasoned with sour and spicy调料. The chicken gizzards are sliced and stir-fried with ingredients such as pickled chili peppers and garlic, resulting in a tangy and spicy flavor.