Happy Sheep Roast Meat Roast Lamb Beijing Hot Pot
Hot pot · ⭐ 4.2
No. 123, Zone D, Tongren Commercial Street
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. 123, Zone D, Tongren Commercial Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Northeast Cold Noodles, Northeast Sour Cabbage, Large Shrimp.
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: Hot pot
- Rating: 4.2
- Address: No. 123, Zone D, Tongren Commercial Street
- Popular dishes: Northeast Cold Noodles, Northeast Sour Cabbage, Large Shrimp, Baby bok choy, Hot Pot Chicken
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Dishes
Northeast Cold NoodlesNortheastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
Northeast Sour CabbageNortheastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
Large ShrimpShrimp is a dish primarily made with fresh shrimp, typically prepared by removing the shells and intestinal tract, then pan-frying, stir-frying, or steaming. Seasonings such as scallions, ginger, garlic, cooking wine, and soy sauce can be added according to taste to maintain the tender texture of the shrimp meat.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Hot Pot ChickenHot pot chicken is a dish featuring chicken as the main ingredient, typically whole chicken or pieces, simmered with chili, Sichuan peppercorns, ginger, garlic, and doubanjiang. First blanch the chicken to remove odor, then slow-cook with spices until tender and flavorful. Enjoy as a hot pot or add vegetables and tofu for dipping.
Roasted Lamb LegRoast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
Beijing Hot PotOld Beijing hot pot uses beef tallow or clear broth as base, with ingredients like beef, lamb, tripe, beef intestine, tofu, cabbage, and vermicelli. Cooked in a copper or clay pot and dipped in sesame sauce.
Beef and Lamb Stir-fryA dish made with beef and lamb slices quickly cooked in a pan or hot pot, known for its tender texture and savory flavor.
Thinly sliced lambThin slices of lamb, served raw or used in hot pot and barbecue. Made from fresh lamb, often frozen to maintain firm texture. No complex seasoning needed—simply cook by boiling or grilling.
PeanutsPeanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.