Water Margin Small Pot Stew
Northeastern Chinese cuisine · ⭐ 3.6
No. 27, Row 5, Jiubaojiayuan Phase II
Dragon Mate tips
If you are traveling in China to visit Hangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 27, Row 5, Jiubaojiayuan Phase II. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeastern Big Tofu, Homestyle Cold Dish, Crispy Fried Mushrooms.
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: Northeastern Chinese cuisine
- Rating: 3.6
- Address: No. 27, Row 5, Jiubaojiayuan Phase II
- Popular dishes: Northeastern Big Tofu, Homestyle Cold Dish, Crispy Fried Mushrooms, Sichuan Boiled Fish, Sautéed Pork Strips
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Northeastern Big TofuA traditional Northeast Chinese dish made with soft tofu and minced meat, simmered in a savory sauce.
Homestyle Cold DishHome-style cold dish is a refreshing appetizer mainly made from various vegetables, with primary ingredients including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation method is simple: slice the ingredients and mix them with seasonings such as vinegar, soy sauce, and garlic paste.
Crispy Fried MushroomsDry-fried mushrooms are made primarily from fresh mushrooms. After washing and draining, they are coated with a batter or breadcrumbs and deep-fried until golden and crispy. No seasonings are added during preparation, preserving the natural flavor of the mushrooms.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Sautéed Pork StripsLiu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
Steak and Oxtail PotBeef short rib stew features fresh beef and beef tail as main ingredients, carefully cooked to achieve tender and juicy meat. Spices and vegetable juices are added to the pot and slowly simmered, allowing the beef and beef tail to fully absorb the broth, resulting in a rich flavor and nutritious dish.
Stewed Chicken with Hedgehog MushroomsA hearty dish of chicken and hedgehog mushrooms slowly stewed together, resulting in tender meat and rich, savory broth.
Stewed Chicken with MushroomsA traditional Chinese dish made by slow-cooking chicken and wild mushrooms together, resulting in tender meat and rich, savory broth.
Scallion Braised IntestinesA traditional Chinese dish made by braising pork intestines with abundant scallions, resulting in tender, flavorful meat and aromatic onion taste.
Stewed Goose in Iron PotStewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.