Encounter Quwei Fish Head Restaurant
江浙菜 · ⭐ 4.1
1st Floor, Huashida Times Center
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 1st Floor, Huashida Times Center. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Rural Preserved Pork, Stir-fried Local Pork, Kaihua Clear Water Fish.
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: 4.1
- Address: 1st Floor, Huashida Times Center
- Popular dishes: Stir-Fried Rural Preserved Pork, Stir-fried Local Pork, Kaihua Clear Water Fish, Hand-Pressed Taro Greens, Stir-Fried Chicken
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Dishes
Stir-Fried Rural Preserved PorkFarmhouse stir-fried cured pork is a home-style dish featuring cured pork as the main ingredient, typically stir-fried with vegetables like green peppers, garlic chives, or onions. The cured pork, preserved and air-dried, has a firm texture and rich flavor. Sliced and cooked with vegetables, it releases its fat, blending harmoniously for a distinctive taste.
Stir-fried Local PorkStir-fried native pork is a Chinese home-style dish using native pork as the main ingredient, typically with skin-on pork belly or lean meat sliced and stir-fried with green peppers, garlic chives, and ginger. First, the pork is pan-fried to render fat, then seasonings and vegetables are added for a tender, flavorful result.
Kaihua Clear Water FishFresh fish from clear streams in Kaihua is steamed simply with ginger and scallions, preserving its natural flavor and tenderness.
Hand-Pressed Taro GreensHand-pressed taro greens made from fresh taro leaves, manually kneaded to remove bitterness, then mixed with garlic, chili, and other seasonings. Crisp and tender with a refreshing, slightly spicy flavor.
Stir-Fried ChickenStir-fried chicken is a Chinese dish made primarily with chicken, usually thigh or breast meat cut into pieces, stir-fried quickly with scallions, ginger, garlic, and hot oil to keep the meat tender.
Braised Thousand Island Lake Fish HeadBraised Thousand Island Lake fish head made with fresh large fish head from Thousand Island Lake, seasoned with ginger slices, green onions, soy sauce, sugar, and cooking wine, then slowly stewed. The fish head meat is tender, the broth rich and red in color.
Clam Steamed EggA Chinese dish made by steaming clams and eggs together, resulting in a delicate and savory flavor.
Qu Flavor Tofu CubesA traditional Zhejiang dish made with seasoned tofu cubes, known for its savory and aromatic flavor.
West Lake Beef SoupA traditional Chinese soup made with beef bones and meat, simmered with vegetables like carrots and radishes for a clear, flavorful broth.
Tomato and Egg SoupTomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.