Bai Sui Wo Sour Fish (Tianyang D32 Branch)
Sichuan cuisine · ⭐ 4.3
Room 3104, Building 3, Bingou Commercial Center, No. 306 Xiaohe Road
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 Room 3104, Building 3, Bingou Commercial Center, No. 306 Xiaohe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Premium Beef Tenderloin, Ten-Year Classic Sour Fish, Baby bok choy.
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: Sichuan cuisine
- Rating: 4.3
- Address: Room 3104, Building 3, Bingou Commercial Center, No. 306 Xiaohe Road
- Popular dishes: Premium Beef Tenderloin, Ten-Year Classic Sour Fish, Baby bok choy, Beef Backbone, Lettuce
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Dishes
Premium Beef TenderloinPremium beef slices from tender cuts like belly or back, thinly sliced and cooked via hot pot, barbecue, or stir-fry. Mainly fresh beef with basic seasonings like scallion, ginger, garlic; may include soy sauce, cooking wine, or oyster sauce depending on method.
Ten-Year Classic Sour FishFresh carp slices cooked with fermented vegetables and chili in a spicy broth, a classic Sichuan dish known for its tangy and numbing flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Beef BackboneBeef backbone is a dish made by slow-cooking beef vertebrae with spices like ginger, scallions, and star anise, resulting in a rich, savory broth and tender marrow.
LettuceLettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
Tomato FishTomato Fish is a dish primarily made with fish meat and tomatoes. The preparation typically involves slicing the fish and stewing it together with tomato chunks, allowing the tenderness of the fish to blend perfectly with the sweet and sour flavor of the tomatoes, resulting in a bright red color.
Premium Green Sichuan Pepper FishA premium fish dish made with fresh carp and abundant green Sichuan pepper, stir-fried with chili for a bold, numbingly spicy flavor.
LettuceBamboo shoot is a refreshing vegetable dish primarily made with fresh bamboo shoots. The preparation method is simple, usually involving washing, slicing or shredding the shoots, and then cooking them through various methods such as stir-frying, mixing, or boiling. A small amount of seasoning can be added during cooking to preserve the natural flavor of the bamboo shoots.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.