Zeng Lai Bai · Jiangnan Courtyard (Sandun Branch)
特色菜 · ⭐ 4.5
Zhengshen Lane, Xitou Greenland · Zhegu Shenlan Center, Sandun Town
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 Zhengshen Lane, Xitou Greenland · Zhegu Shenlan Center, Sandun Town. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Thousand Island Lake Clay-Baked Fish Head Royal, Taibai Sour Fish, 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: 特色菜
- Rating: 4.5
- Address: Zhengshen Lane, Xitou Greenland · Zhegu Shenlan Center, Sandun Town
- Popular dishes: Thousand Island Lake Clay-Baked Fish Head Royal, Taibai Sour Fish, Kung Pao Shrimp Balls, Stir-Fried Beef with Yellow Onion, Red-braised Taro with Pork
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Dishes
Thousand Island Lake Clay-Baked Fish Head RoyalFresh fish head from Thousand Island Lake slow-baked in clay with mushrooms and ham, resulting in a rich, savory broth and tender meat.
Taibai Sour FishA Sichuan dish made with grass carp and sour vegetables, featuring a tangy and spicy flavor profile.
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.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Red-braised Taro with PorkA savory dish featuring taro root and pork, slowly simmered in a rich sauce.
Jiangnan Fish Head RoyalA luxurious dish featuring a fresh fish head simmered with ham, mushrooms, and bamboo shoots, resulting in a rich, creamy broth and tender fish meat.
Boiling Sichuan FishBoiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
Stir-Fried Shrimp in Soy SauceA Cantonese dish featuring fresh shrimp stir-fried quickly with soy sauce, garlic, and ginger for a savory, aromatic flavor.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
Bread Ice CreamA creative dessert combining crispy bread with cold ice cream, typically served chilled for a delightful contrast of textures.