Mongolian Grassland Charcoal-Grilled Shredded Chicken & Meat
Barbecue · ⭐ 3.5
Room 202, Building 3, Hengqi Business Center
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 Room 202, Building 3, Hengqi Business Center. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Charcoal-Grilled Shredded Duck, Spicy Oil Tofu Skin, Spicy Braised Kelp.
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: Barbecue
- Rating: 3.5
- Address: Room 202, Building 3, Hengqi Business Center
- Popular dishes: Charcoal-Grilled Shredded Duck, Spicy Oil Tofu Skin, Spicy Braised Kelp, Spicy Soy Duck Wings, Spicy Beggar's Chicken
China trip · China travel
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Dishes
Charcoal-Grilled Shredded DuckCharcoal-grilled shredded duck made with fresh duck meat marinated in secret sauce and grilled over charcoal for a smoky flavor.
Spicy Oil Tofu SkinRed oil tofu skin is a dish whose main ingredient is tofu skin, with seasonings such as chili powder and Sichuan pepper powder. The preparation involves soaking the tofu skin until soft, then boiling it until cooked through, followed by drizzling with a specially prepared red oil dressing and mixing well.
Spicy Braised KelpSpicy Braised Kelp is a flavorful dish made by simmering kelp in a seasoned broth with chili and aromatic spices.
Spicy Soy Duck WingsSauce-spiced duck wings are made by marinating duck wings and then stewing or braising them. After marinating, the wings are stir-fried with fermented bean paste, chili, ginger, and garlic, then simmered until tender and flavorful.
Spicy Beggar's ChickenSpicy Beggar's Chicken is a dish made with a whole chicken and various spices and chili. After marinating, the chicken is wrapped in lotus or bamboo leaves, then sealed with clay or dough and roasted. The spices blend deeply into the meat, creating a unique flavor.
Spicy Black Wood Ear MushroomsSpicy black fungus is a dish made by stir-frying rehydrated dried木耳 with chili, garlic, and ginger. Sliced or torn into pieces, the black fungus is cooked with green and red peppers and scallions, then seasoned with soy sauce, vinegar, sugar, and salt, finishing with a drizzle of sesame oil for aroma.
Spicy Fish CubesSpicy fish cubes made by frying marinated fish pieces and stir-frying with chili, Sichuan pepper, and garlic for a bold, aromatic flavor.
Spicy Fish TailsSpicy fish tails are stir-fried with fresh fish tails, chili, Sichuan pepper, ginger, and garlic. After marinating, the fish tails are pan-fried until golden, then tossed with chili segments, Sichuan pepper, and doubanjiang to absorb the rich spicy flavor.
Spicy Beggar's ChickenA traditional dish made by marinating a whole chicken in spicy Sichuan-style seasoning, then wrapping it in lotus leaves and clay before roasting until tender and flavorful.
Lobster TailLobster tails are made from fresh lobster meat, typically cleaned and deveined, then cooked by steaming, boiling, stir-frying, or grilling. Common preparations include garlic-steamed, spicy stir-fried, or blanched lobster tails with seasonings.