Flower House Restaurant (West Lake · Liu Lang Wen Ying Store)
江浙菜 · ⭐ 4.1
No. 4 Qingbo Qiao Hexia
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 No. 4 Qingbo Qiao Hexia. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dongpo Pork, Salted Pork and Tomato Stewed Loofah, Fried Stinky Tofu.
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: 江浙菜
- Rating: 4.1
- Address: No. 4 Qingbo Qiao Hexia
- Popular dishes: Dongpo Pork, Salted Pork and Tomato Stewed Loofah, Fried Stinky Tofu, House Slow-Braised Dongpo Pork, Marinated Sea Bass
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Dishes
Dongpo PorkDongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.- Salted Pork and Tomato Stewed LoofahA savory dish of loofah stewed with salted pork and tomatoes, resulting in a rich, comforting flavor.
Fried Stinky TofuA traditional Chinese snack made by frying fermented tofu until crispy, known for its strong aroma and savory taste.
House Slow-Braised Dongpo PorkPremium pork belly slowly braised with soy sauce, yellow wine, and rock sugar, resulting in a glossy red color, rich yet tender texture, melting in the mouth.
Marinated Sea BassA dish of fresh sea bass marinated in soy sauce, ginger, and scallions, then steamed to perfection—delicate, savory, and subtly sweet.
Hangzhou Three DelicaciesHang三鲜 is a traditional Zhejiang dish featuring fresh shrimp, bamboo shoots, and fish. Each ingredient is prepared separately and then gently cooked together to preserve their natural flavors. It's typically simmered or stewed with minimal ginger and scallions for aroma and freshness.
Oil-Poured IntestinesA Chinese dish made by boiling pork intestines, slicing them, and pouring hot oil over the pieces to create a rich, savory flavor.
Ham and Old Duck StewA savory stew made with old duck and ham, slowly simmered to bring out rich flavors and nutrients.
Steamed and Drunk Freshwater ShrimpA cold dish made by steaming freshwater shrimp and marinating them in a seasoned wine-based sauce, resulting in a rich, savory flavor.
Old Hangzhou West Lake Vinegar FishMade with grass carp, marinated and steamed, then topped with a special sweet-and-sour sauce. Bright red in color, tender and juicy with a balanced sweet and sour taste, reflecting classic Jiangnan flavor.
West Lake Vinegar FishWest Lake Vinegar Fish is made from fresh grass carp, which, after cooking, has a bright red color and a shape resembling a crab. During the cooking process, sugar and vinegar are added for seasoning, and finally a smooth, glossy sweet-and-sour sauce is poured over it.
Pancake Wrapped MeatA Chinese snack made by wrapping seasoned meat in a thin pancake and pan-frying until crispy.
Pancake-Wrapped Pork BellyA Chinese snack made by wrapping marinated pork belly in handmade pancakes and pan-frying until crispy, with a savory and rich flavor.
Sausage Rice SteamedA Chinese dish made by steaming sausage and rice together, resulting in flavorful, oil-rich rice infused with savory sausage taste.