Spicy Private Kitchen (Tongyue Lifestyle Plaza Branch)
特色菜 · ⭐ 3.7
No. 1033-3 Hanghang Road, Liangzhu Subdistrict, Tongyue Plaza, 1st Floor
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 No. 1033-3 Hanghang Road, Liangzhu Subdistrict, Tongyue Plaza, 1st Floor. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Farm Fish Roe and Fish Balls, Dried Vegetable and Green Beans, Spicy Potatoes in Dry Pot.
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: 特色菜
- Rating: 3.7
- Address: No. 1033-3 Hanghang Road, Liangzhu Subdistrict, Tongyue Plaza, 1st Floor
- Popular dishes: Farm Fish Roe and Fish Balls, Dried Vegetable and Green Beans, Spicy Potatoes in Dry Pot, Spicy Tea Tree Mushroom Hot Pot, Dry Pot Shrimp and Crab
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Dishes
Farm Fish Roe and Fish BallsFarm fish roe and fish balls is a dish made with fish roe and fish bladders as the main ingredients, usually stewed or stir-fried together, with a tender texture and rich flavor.
Dried Vegetable and Green BeansA classic Chinese home-style dish made with dried vegetables and fresh green beans, stir-fried with pork or腊 meat for a savory, comforting flavor.
Spicy Potatoes in Dry PotDry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
Spicy Tea Tree Mushroom Hot PotDry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
Dry Pot Shrimp and CrabA spicy Sichuan dish featuring shrimp and crab cooked in a dry pot with vegetables and aromatic spices.
Kaihua Clear Water Grass CarpA dish featuring fresh grass carp cooked in local spring water with minimal seasoning, highlighting the fish's tender texture and clear, savory broth.
Pork Killing DishSlaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
Marinated Chicken FeetA cold dish made by marinating chicken feet in a spicy and sour sauce, known for its crisp texture and bold flavor.
Braised Yellow Cattle HoofBraised yellow cattle hoof is a dish made mainly with yellow cattle hooves, which are blanched, stir-fried with spices, and then stewed. Its texture is soft and chewy, with a rich sauce flavor and salty freshness.
Pickled Radish Stir-Fried with BeefA spicy and tangy dish made by stir-frying tender beef slices with homemade pickled radish.
Garlic Stir-Fried GreensA simple and healthy dish made by stir-frying fresh greens with garlic, resulting in a fragrant and crisp vegetable side.
Screw-braised Chicken FeetA spicy dish made by braising chicken feet with snails or similar ingredients, resulting in tender and flavorful meat.
Quzhou Duck HeadA specialty dish made with duck heads slowly braised in a blend of spices and seasonings, known for its rich, spicy flavor and tender texture.
Green Tomato Stir-fried with Preserved PorkA classic Chinese dish featuring green tomatoes and preserved pork stir-fried together for a savory, tangy flavor.
Stewed Yellow Beef with Hairy TaroStewed yellow beef with hairy taro, a savory dish where tender beef blends with the soft, starchy taro in a rich broth.