Zeng Libai · Sichuan Flavors Like Poetry (Linping Yintai City Store)
Sichuan cuisine · ⭐ 4.4
Unit 420, Floor 4, Linping Intime City, No. 1 West Shiji Avenue
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 Unit 420, Floor 4, Linping Intime City, No. 1 West Shiji Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Brown Sugar Ice Jelly, 18-Second Tender Beef, Sichuan Crispy Pork Bean Soup Rice.
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: 4.4
- Address: Unit 420, Floor 4, Linping Intime City, No. 1 West Shiji Avenue
- Popular dishes: Traditional Brown Sugar Ice Jelly, 18-Second Tender Beef, Sichuan Crispy Pork Bean Soup Rice, Taibai Hanlin Water Chicken, Taibai Sour Fish
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Dishes
Traditional Brown Sugar Ice JellyTraditional brown sugar ice jelly is made from ice jelly seeds or ice jelly powder, mixed with water, filtered to extract the juice, then cooled and solidified into a transparent cold jelly. When served, it is topped with brown sugar syrup, crushed peanuts, sesame seeds, and other ingredients, offering a refreshing and smooth texture with a unique plant-based fragrance.
18-Second Tender Beef18-second tender beef is a quick-cooking dish featuring beef slices from tenderloin or shank, marinated briefly, blanched in boiling water for about 18 seconds, then mixed with scallions, ginger, garlic, chili, and sauce.
Sichuan Crispy Pork Bean Soup RiceA hearty dish featuring crispy fried pork and a rich bean soup served over steamed rice, typical of Sichuan cuisine.
Taibai Hanlin Water ChickenA classic Sichuan dish made with tender chicken legs and a spicy, numbing sauce of chili oil, Sichuan peppercorns, garlic, and scallions.
Taibai Sour FishA Sichuan dish made with grass carp and sour vegetables, featuring a tangy and spicy flavor profile.
Kung Pao Chicken with PeanutsA classic Sichuan dish made with chicken cubes, peanuts, and spicy chili peppers, stir-fried to a savory, slightly spicy flavor.
Sautéed Shrimp with Garlic in Clay PotA dish of fresh shrimp stir-fried with garlic in a clay pot, known for its rich aroma and tender texture.
Chongqing Mao Xue WangCiqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
Red Bean Ice Tofu PuddingRed bean ice tofu pudding is a dessert made primarily with red beans and tofu. Tofu is made from yellow beans, filtered and boiled to solidify. Pre-cooked or canned red beans are mixed with tofu in a chilled container, then sweetened with sugar syrup or honey and served cold.
Crispy Pork StripsCrispy pork strips made from tender pork belly, seasoned and deep-fried to golden perfection.
Crab Roe Tofu PuddingCrab Roe Tofu Pudding is a Chinese dessert made with soft tofu and crab roe. It has a smooth texture and a fresh, savory flavor with a rich crab roe aroma.
Fried Pork and Bean Rice SoupFried pork slices simmered in a bean soup served over rice, creating a savory and satisfying dish.
Chongqing Pig Intestine FishA spicy Sichuan dish made with fresh carp and pork intestines, stir-fried with chili, Sichuan pepper, and fermented bean paste.