Hengshan Hotel Restaurant
江浙菜 · ⭐ 3.9
Approx. 170 meters west of Jiande Industrial Technical School, Shouli Line
Dragon Mate tips
If you are traveling in China to visit Hangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Approx. 170 meters west of Jiande Industrial Technical School, Shouli Line. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sichuan Boiled Fish, Stir-fried Earth Skin Vegetable, Stir-fried Pig Ears.
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: 3.9
- Address: Approx. 170 meters west of Jiande Industrial Technical School, Shouli Line
- Popular dishes: Sichuan Boiled Fish, Stir-fried Earth Skin Vegetable, Stir-fried Pig Ears, Stir-fried Malan Head菜, Stir-Fried Eel
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Dishes
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Stir-fried Earth Skin VegetableA dish made by stir-frying earth skin vegetable with garlic and chili, known for its crisp texture and fresh taste.
Stir-fried Pig EarsA dish made by stir-frying pig ears with vegetables like bell peppers, seasoned with garlic and ginger for a spicy, crunchy texture.
Stir-fried Malan Head菜A Chinese home-style dish made by stir-frying Malan head with garlic and ginger, known for its fresh, tender texture and mild aroma.
Stir-Fried EelA dish made by quickly stir-frying fresh eel with ginger, garlic, and scallions, resulting in a tender and flavorful meal.
Stir-Fried Chicken CubesA classic Chinese dish made by quickly stir-frying chicken cubes with vegetables and seasonings, resulting in tender meat and rich flavor.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Braised Wandering CatfishA Chinese dish made by slow-cooking fresh wandering catfish with soy sauce, sugar, and aromatics until tender and flavorful.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.