Xiao Qing Restaurant (Qianjin Branch)
Sichuan cuisine · ⭐ 3.5
Shop No. 14, Building 1, Jiangya Garden
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 Shop No. 14, Building 1, Jiangya Garden. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Cabbage, Wood Ear Mushroom and Pork Slices, Stir-fried Clams.
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: 3.5
- Address: Shop No. 14, Building 1, Jiangya Garden
- Popular dishes: Dry Pot Cabbage, Wood Ear Mushroom and Pork Slices, Stir-fried Clams, Braised Small Yellow Croaker, Spicy and Sour Pig Blood
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Dishes
Dry Pot CabbageA stir-fried cabbage dish with pork, chili, and garlic, popular in Sichuan cuisine.
Wood Ear Mushroom and Pork SlicesBlack fungus with pork slices is a Chinese dish using pork tenderloin and dried black fungus. Pork is marinated, fungus soaked and blanched. Stir-fry pork first, then add fungus, season and thicken.
Stir-fried ClamsStir-fried clams is a Chinese dish featuring fresh clams as the main ingredient, quickly stir-fried with garlic, ginger, chili, and seasonings like soy sauce, cooking wine, and a touch of sugar until the clams open.
Braised Small Yellow CroakerRed-braised small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, and ginger to infuse flavor and create a rich sauce.
Spicy and Sour Pig BloodA dish made from pig blood cooked with chili, vinegar, garlic, and ginger, offering a smooth texture and tangy-spicy flavor.
Sour Spicy Lotus Root SlicesSour and spicy lotus root slices are a cold dish made primarily from fresh lotus roots. After blanching, the sliced lotus root is mixed with garlic, chili, vinegar, and a touch of sugar for a crisp, flavorful bite.
Chongqing Frog and Fish Head Hot PotA spicy hot pot featuring fresh frog legs and large fish heads, simmered in a rich, numbingly spicy broth with vegetables like bean sprouts and vermicelli noodles.
Chongqing Sour Cabbage FishChongqing sour cabbage fish uses fresh grass carp as the main ingredient, with辅料 like sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. Fish slices are marinated with wine and salt, and sour cabbage is cut into segments. First, fry the fish bones until fragrant, add water to boil, then add fish slices and sour cabbage to stew, finally sprinkle with chili and Sichuan pepper for aroma.
Shredded Pork with Enoki MushroomsA dish made with pork tenderloin and enoki mushrooms. Pork is sliced, marinated, and stir-fried with cleaned enoki mushrooms, then seasoned and thickened for a tender, smooth texture.
Spicy Pig Blood Stir-fryA Sichuan dish made by stir-frying fresh pig blood with chili and Sichuan peppercorns, offering a spicy and numbing flavor with a smooth texture.