Hangchen · Jiangnan Kitchen (Shaoxing Road Branch)
江浙菜 · ⭐ 4.3
No. 538 Shaoxing Road, Unit A, Sanli Times Plaza, 1st Floor
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. 538 Shaoxing Road, Unit A, Sanli Times Plaza, 1st Floor. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Swan Egg Mango Pomelo Sago Dessert, Steamed Stingray and Conger Eel Platter, Signature Crispy Chicken.
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: 4.3
- Address: No. 538 Shaoxing Road, Unit A, Sanli Times Plaza, 1st Floor
- Popular dishes: Swan Egg Mango Pomelo Sago Dessert, Steamed Stingray and Conger Eel Platter, Signature Crispy Chicken, Truffle Tofu, Spring Water Beef Shank
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Dishes
Swan Egg Mango Pomelo Sago DessertA Hong Kong-style dessert made with coconut milk, sago, mango, grapefruit, and coconut bits, featuring translucent swan eggs for a unique texture and flavor.
Steamed Stingray and Conger Eel PlatterA platter of steamed stingray and conger eel, delicately prepared to highlight their natural flavors.
Signature Crispy ChickenSignature crispy-skinned chicken made from whole chicken, marinated and deep-fried until the skin is golden and crunchy while the meat stays tender.
Truffle TofuA refined dish combining the rich aroma of truffles with the delicate texture of tofu, made by lightly frying or steaming soft tofu with black truffle slices.
Spring Water Beef ShankA dish made by slow-cooking beef shank in spring water, resulting in tender meat and rich broth. Often seasoned with spices like star anise and cinnamon.
BeefBeef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
Stone Pot Crab Paste TofuStone pot crab custard tofu is a dish primarily made with soft tofu and crab roe. The tofu is cut into cubes and placed into a heated stone pot, then crab roe and broth or water are added to simmer, allowing the tofu to absorb the rich flavor of the crab roe. A few slices of ginger and scallions are typically added for seasoning, and finally, a slurry is used to thicken the sauce so it coats the surface of the tofu.
Old Hangzhou Smoked Spanish MackerelA traditional Zhejiang dish made by marinating fresh mackerel and smoking it with tea leaves and spices, resulting in tender fish with a rich tea aroma and savory flavor.
Drunk Swamp ShrimpFresh swamp shrimp marinated in yellow wine and seasonings, then stir-fried to a tender, aromatic dish with a rich, savory flavor.
Black Truffle Dry-Loaded Rice NoodlesA refined dish featuring rice noodles tossed with black truffle, shrimp, and ham in a savory sauce, offering a rich, umami-packed flavor.