Danyue Pavilion · Shunde Cuisine
Cantonese cuisine · ⭐ 4.2
No. 456 Qingtai 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. 456 Qingtai Street. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Four Ways of One Fish, Hanging Roasted Squab, Stir-Fried Bullfrog with Sauce.
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: Cantonese cuisine
- Rating: 4.2
- Address: No. 456 Qingtai Street
- Popular dishes: Four Ways of One Fish, Hanging Roasted Squab, Stir-Fried Bullfrog with Sauce, Steam-cooked boneless crucian carp, Steam-braised Beef
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Dishes
Four Ways of One FishA Chinese dish featuring one whole fish prepared in four different ways: steamed, braised, fried, and stewed, showcasing various textures and flavors from the same fish.
Hanging Roasted SquabA Cantonese classic featuring young squab pigeon marinated and roasted while hanging, resulting in crispy skin and tender meat.
Stir-Fried Bullfrog with SauceStir-fried bullfrog is a dish featuring bullfrog as the main ingredient, typically cooked with garlic, ginger, chili, and other seasonings in a clay pot using soy sauce and cooking wine, then quickly stir-fried over high heat to create a unique aroma and crispy flavor.
Steam-cooked boneless crucian carpSteam-baked boneless crucian carp is made with fresh crucian carp. After removing the bones, it is marinated with ingredients such as ginger slices and scallions, then steamed until fully cooked to maintain tender fish meat. The preparation process uses minimal seasonings to highlight the natural flavor of the ingredients.
Steam-braised BeefA dish featuring beef steamed to perfection, resulting in tender and flavorful meat with natural juices preserved.
Steam ChickenSteam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
Mulberry BudMulberry bud is the tender shoot of the mulberry tree, usually harvested in spring. The main ingredient is fresh mulberry buds, which are typically blanched or stir-fried to retain their fragrant and crisp texture.
Chaozhou Milk TofuChaozhou milk pudding is a dessert made primarily from milk, eggs, and sugar. Milk is heated and mixed with egg liquid, then steamed in a mold. After cooling, it forms a smooth, tender gel. The texture is silky with a rich dairy aroma.
Fried Fresh MilkFried fresh milk is a dessert made primarily from fresh milk and starch. First, mix fresh milk with an appropriate amount of starch evenly, then cook until thickened and refrigerate until solidified. Next, cut into strips, coat with batter or breadcrumbs, and deep-fry in hot oil until golden and crispy.
Emperor's Delicacy Clay Pot Rice with Preserved MeatsA traditional Cantonese dish featuring fragrant rice cooked in a clay pot with preserved meats like sausage and bacon, resulting in a crispy bottom layer and rich flavor.
Black Pepper Stir-fried Beef Brisket with FatA Cantonese dish featuring beef brisket with fat stir-fried in black pepper, garlic, and onions for a rich, savory flavor.