I Love Sichuan & Hunan Cuisine (Xianlin Branch)
Hunan cuisine · ⭐ 3.6
Room 215, Buildings 11-3, Yale International 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 Room 215, Buildings 11-3, Yale International Garden. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan-style Duck Blood with Pickled Chili, Steamed Yellow Croaker, Beef Shank Stew.
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: 3.6
- Address: Room 215, Buildings 11-3, Yale International Garden
- Popular dishes: Sichuan-style Duck Blood with Pickled Chili, Steamed Yellow Croaker, Beef Shank Stew, Beef Noodle with Scallop, Braised Stingray Pieces
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Dishes
Sichuan-style Duck Blood with Pickled ChiliSpicy pepper duck blood dish made with duck blood, pickled chili, garlic, ginger, and other seasonings. Duck blood is blanched to remove odor, then stir-fried with pickled chili, scallions, garlic, and seasoned to perfection.
Steamed Yellow CroakerSteamed yellow croaker is a dish made with fresh yellow croaker, seasoned with ginger threads and scallions, and steamed gently. Clean the fish, score both sides, place in a dish, add ginger and scallions, a splash of cooking wine, then steam over water until done.
Beef Shank StewBeef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
Beef Noodle with ScallopFresh scallops and rehydrated vermicelli are steamed together, seasoned and served. Ginger is added to reduce fishy odor, and some recipes include broth or soy sauce for enhanced flavor.
Braised Stingray PiecesA classic Chinese home-style dish made by pan-frying stingray pieces and braising them in a savory sauce of soy sauce, sugar, and wine.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Fatty Intestine Duck Blood Tofu StewA spicy Sichuan-style stew featuring pork intestines, duck blood, and tofu, slow-cooked with chili and Sichuan peppercorns for a rich, aromatic flavor.
Garlic Mashed Pak ChoiA simple vegetarian dish made with oilseed lettuce and garlic. Wash the lettuce, blanch or quickly stir-fry it, then add minced garlic and season to taste.
Soy-Braised DuckA traditional Chinese dish made by slow-cooking duck in a soy-based sauce with spices, resulting in tender, flavorful meat.
Stir-fried leek with fried tofuStir-fried leek with fried tofu is a home-style dish using leeks and tofu as main ingredients. Wash and cut leeks, cube or slice tofu, stir-fry tofu first in hot oil, then add leeks and season quickly.