Dong Fang Da (Linping Hotel Branch)
江浙菜 · ⭐ 4.5
No. 170 Donghu Middle Road: Building 2, Room 102; Building 5, Rooms 102–113; Building 7
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. 170 Donghu Middle Road: Building 2, Room 102; Building 5, Rooms 102–113; Building 7. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dongpo Fragrant Taro Pot, Stewed Fresh Catch from East China Sea, Stewed Bamboo Shoots from Moganshan.
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: 江浙菜
- Rating: 4.5
- Address: No. 170 Donghu Middle Road: Building 2, Room 102; Building 5, Rooms 102–113; Building 7
- Popular dishes: Dongpo Fragrant Taro Pot, Stewed Fresh Catch from East China Sea, Stewed Bamboo Shoots from Moganshan, Fang's Braised Pork Belly, Seasonal Sweet Peas
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Dishes
Dongpo Fragrant Taro PotA savory dish featuring tender taro, pork belly, and mushrooms slowly simmered in a clay pot, blending rich flavors with a smooth texture.
Stewed Fresh Catch from East China SeaHome-style braised East China Sea delicacy features fresh sea fish like sea bass or yellow croaker, seasoned with ginger, scallions, garlic, soy sauce, cooking wine, and water, slowly simmered to tender perfection with rich, flavorful broth.
Stewed Bamboo Shoots from MoganshanA classic Zhejiang dish made by slow-cooking fresh bamboo shoots from Moganshan with pork belly and ginger, resulting in a rich, savory flavor and tender texture.
Fang's Braised Pork BellyA classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce, tender and richly flavored.
Seasonal Sweet PeasFresh young peas stir-fried simply with garlic and salt, highlighting their natural sweetness and crisp texture.
Red Date Steamed CakeA traditional Chinese sweet steamed cake made with red dates and glutinous rice flour, known for its soft texture and rich date flavor.- Osmanthus Lotus RootA sweet and fragrant cold dish made with lotus root slices marinated in osmanthus syrup, known for its crisp texture and floral aroma.
Stir-fried Beef ShredsA quick stir-fry dish made with sliced beef and vegetables, seasoned to perfection for a savory and tender bite.
Sizzling Prawn with Mei Ji SauceA Cantonese dish featuring fresh prawns stir-fried quickly in oil with Mei Ji sauce, resulting in a savory and aromatic flavor.
Old Jar Radish Sour Cabbage FishFresh carp is simmered with old-fermented sour cabbage and radish in a spicy broth, creating a tangy and aromatic dish.
Stinky Bean Paste Bok ChoyStinky bean curd oil-maicai is a dish made primarily from oil-maicai and stinky beans. Wash and cut the oil-maicai, rinse the beans lightly. Heat oil in a pan, stir-fry the beans first, then add the oil-maicai and quickly stir-fry until just cooked. Simple and quick to prepare, it retains the crisp texture of the vegetables.
Crispy Spring RollsCrispy spring rolls are made by wrapping vegetables and meat in thin dough, then deep-fried until golden and crunchy, often served with sweet chili sauce.
Braised Abalone with Pig TrottersFresh abalone and pig trotters are slowly braised together, resulting in tender abalone and succulent pork, rich in flavor and nutrition.
Sesame Oil Braised DuckSesame oil-braised duck made with duck meat, sesame oil, soy sauce, and spices, slow-cooked to tender perfection.