Yuhang Flavor (Fenghuang Mountain Road Branch)
小吃快餐 · ⭐ 3.8
Stall No. 1, Food Street, Fenghuangshan Road
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 Stall No. 1, Food Street, Fenghuangshan Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Bell Pepper and Beef Stir-fry, Stir-fried Yam with Black Wood Ear Mushrooms, Lafite Yellow Croaker.
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: 小吃快餐
- Rating: 3.8
- Address: Stall No. 1, Food Street, Fenghuangshan Road
- Popular dishes: Bell Pepper and Beef Stir-fry, Stir-fried Yam with Black Wood Ear Mushrooms, Lafite Yellow Croaker, Spicy Mala Chicken, White-Cut Chicken
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Dishes
Bell Pepper and Beef Stir-fryA classic Chinese stir-fry featuring tender beef slices and fresh green bell peppers, seasoned with soy sauce and garlic.
Stir-fried Yam with Black Wood Ear MushroomsA light and refreshing dish made by stir-frying yam and black wood ear mushrooms, seasoned simply with salt and a touch of soy sauce to highlight the natural flavors.
Lafite Yellow CroakerA dish featuring fresh yellow croaker slow-cooked with red wine, onions, and garlic, resulting in tender fish infused with rich wine aroma.
Spicy Mala ChickenSpicy numbing chicken is a dish made primarily from chicken, seasoned with Sichuan pepper, green garlic, and other ingredients. The chicken is carefully selected and prepared to ensure tender texture. During cooking, the unique numbing flavor of Sichuan pepper perfectly blends with the savory aroma of the chicken, while green garlic adds a refreshing touch, creating a rich and layered taste experience.
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.
Scallion Oil ClamsScallion oil clams are made with fresh clams, scallions, ginger slices, and a scallion oil sauce. Clams are cleaned, boiled, drained, then mixed with sautéed scallions to infuse the aroma.
Sauce-Braised SnailsA Sichuan dish made by stir-frying snails with fermented bean paste, chili, and garlic for a spicy and savory flavor.
Braised Pork with Steamed BunsA classic Chinese home-style dish where pork belly is braised together with steamed buns, resulting in tender meat and flavorful, soft buns soaked in savory sauce.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.