Chenghuang Family Banquet
江浙菜 · ⭐ 4.4
No. 3 Wushan
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. 3 Wushan. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Qian Dao Lake Fish Head Buddha Jumps Over the Wall, Chenghuang Scholar Chicken, Kung Pao Shrimp Balls.
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: 4.4
- Address: No. 3 Wushan
- Popular dishes: Qian Dao Lake Fish Head Buddha Jumps Over the Wall, Chenghuang Scholar Chicken, Kung Pao Shrimp Balls, Birch Beef Meatballs, Pickled Pepper Lotus Root with Caramelized Pork Belly
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Dishes
Qian Dao Lake Fish Head Buddha Jumps Over the WallA luxurious dish featuring fresh fish head from Qian Dao Lake, combined with premium ingredients like abalone, sea cucumber, bird's nest, and scallop, slow-cooked to perfection for rich, savory flavor.
Chenghuang Scholar ChickenA traditional dish made with a whole chicken steamed with mushrooms, ham, and bamboo shoots, symbolizing good fortune and scholarly success.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
Birch Beef MeatballsBirch beef meatballs are made with fresh birch mushrooms and high-quality beef, mixed with seasonings and hand-shaped. They are cooked by pan-frying or boiling, with a tender texture and unique plant aroma.
Pickled Pepper Lotus Root with Caramelized Pork BellyA fusion dish featuring crispy lotus root slices and caramelized pork belly, enhanced with pickled chili for a savory-sweet-spicy flavor.
Moonlit Lotus PondLotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
Tofu and Beef StewSoybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
Steamed Eel with Fermented Black Bean SauceA Cantonese dish featuring fresh eel steamed with fermented black bean, garlic, and ginger, resulting in a rich, savory flavor.
Golden Pepper Chicken Oil Eastern Star GrouperFresh eastern star grouper cooked with golden pepper and chicken oil, delivering a rich, savory, and slightly spicy flavor.
Golden Soup Simmered Clams with Seasonal VegetablesFresh clams simmered in a rich golden broth with seasonal vegetables, delivering a delicate and savory flavor.
Golden Sand Lotus Stuffed with MeatA dish made by stuffing lotus root slices with minced meat, coating in egg and starch, then deep-fried until crispy, served with a golden egg yolk sauce for rich flavor.
Fresh Chili Stir-Fried Emperor CodFresh chili stir-fried emperor cod features tender fish fillets and spicy peppers, delivering a bold, aromatic flavor typical of Sichuan cuisine.