Shoujia Softshell Turtle Restaurant (Hongyan Branch)
江浙菜 · ⭐ 4.3
Intersection of No. 138, Wuchang Avenue and Xiba Road
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 Intersection of No. 138, Wuchang Avenue and Xiba Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Pork Chop Noodles, Intestine Noodles, Pork Liver Noodles.
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: 4.3
- Address: Intersection of No. 138, Wuchang Avenue and Xiba Road
- Popular dishes: Braised Pork Chop Noodles, Intestine Noodles, Pork Liver Noodles, Pork Kidney Noodles, Kidney Noodles
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Dishes
Braised Pork Chop NoodlesPork cutlet noodles is a dish featuring marinated pork chops fried or pan-fried and served with cooked noodles, seasoned with broth or soy sauce, often accompanied by greens and scallions.
Intestine NoodlesDanzi Mian is a Chinese noodle dish featuring pork intestines and noodles. After cleaning and blanching, the pork intestines are stewed with葱姜蒜 until tender, then mixed or stir-fried with cooked noodles to absorb the rich broth.
Pork Liver NoodlesPork liver noodles is a Chinese dish made with pork liver and noodles. Liver is sliced or shredded, stir-fried with葱姜蒜, then simmered in broth or water before mixing with cooked noodles. Key steps include tenderizing the liver and removing its odor.
Pork Kidney NoodlesA traditional Chinese dish featuring pork kidneys and noodles, seasoned with aromatics for a savory flavor.
Kidney NoodlesA Chinese dish featuring pork kidneys stir-fried with noodles in a savory broth, seasoned with ginger, garlic, and scallions.
Tomato Sauce Pork NoodlesA Chinese home-style dish of stir-fried pork strips with tomato sauce, served over boiled noodles for a tangy and savory flavor.
Shrimp and Eel Salad in Sichuan StyleA spicy cold dish combining shrimp and eel, seasoned with Sichuan chili oil and garlic, offering a bold, numbingly hot flavor.