Gai Fan Bang · Changsha Cuisine (Hangzhou First Store)
Hunan cuisine · ⭐ 4.5
Bodi 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 Bodi Center. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cumin-flavored Pork Ribs, Spicy Tiger Skin Chicken Feet, Stir-Fried Beef with Yellow Onion.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Hunan cuisine
- Rating: 4.5
- Address: Bodi Center
- Popular dishes: Cumin-flavored Pork Ribs, Spicy Tiger Skin Chicken Feet, Stir-Fried Beef with Yellow Onion, Spicy Pork with Chili, Spicy Chili and Eggplant with Century Egg
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Dishes
Cumin-flavored Pork RibsA dish of pork ribs seasoned with cumin and spices, slow-cooked until tender and flavorful.
Spicy Tiger Skin Chicken FeetChicken feet are deep-fried until the skin cracks like tiger skin, then braised in a savory-spicy sauce for tender, flavorful bites.
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.
Spicy Pork with ChiliSpicy stir-fried pork with peppers is a Chinese home-style dish using pork and chili as main ingredients. Pork, usually belly or lean meat, is sliced thin or julienned; chili, often green or red pepper, is cut into pieces. First, pork is stir-fried to release oil, then chilies are added and cooked until just done. Seasoning completes the dish. Simple preparation, precise heat control.
Spicy Chili and Eggplant with Century EggA spicy stir-fry of eggplant and chili, simmered with century egg for a bold, aromatic flavor.
Hunan White LoofahHunan White Loofah is a Hunan specialty dish made primarily with fresh loofah. The loofah is peeled and sliced, then stir-fried with garlic, ginger, and other seasonings. It has a bright color and a refreshing taste.
Sautéed Fish Head with Double Peppers in Clay PotA flavorful dish featuring fish head simmered with green and red peppers in a clay pot, resulting in tender fish and aromatic spicy broth.
Sour Cabbage Stir-fried with Green SoybeansA home-style dish made by stir-frying sour cabbage and green soybeans, seasoned with garlic and ginger for a tangy, slightly spicy flavor.
Sour Cabbage and Pork Minced Stir-fried with Tiao PiA Sichuan-style dish made by stir-frying sour cabbage and minced pork with soaked tiao pi, offering a tangy and spicy flavor with a chewy texture.
Money EggMoney Egg is a Chinese dish primarily made with eggs. The preparation involves slicing boiled eggs, frying them until golden on both sides, and then stir-frying with chili, garlic, and other seasonings.
Changsha Vinegar Fried EggA classic Hunan home-style dish made by quickly stir-frying eggs with vinegar and scallions, resulting in a tangy, tender egg dish popular for its bold flavor and simplicity.
Spicy Squid TentaclesSpicy squid tentacles is a dish made primarily from squid tentacles, stir-fried with chili, garlic, ginger, and other seasonings. The tender, crisp texture offers a smooth mouthfeel, enhanced by the rich spicy flavor.