Farmhouse Happy Kitchen
农家菜 · ⭐ 3.9
No. 18, Xinjie Street, Longmen Ancient Town
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. 18, Xinjie Street, Longmen Ancient Town. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Pork Intestines Stir-fry, Spicy Mulberry Leaves, Braised Cutlass Fish.
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: 农家菜
- Rating: 3.9
- Address: No. 18, Xinjie Street, Longmen Ancient Town
- Popular dishes: Spicy Pork Intestines Stir-fry, Spicy Mulberry Leaves, Braised Cutlass Fish, Spicy Chicken Cubes, Scallion Oil Fish
China trip · China travel
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Dishes
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Mulberry LeavesA dish made by stir-frying fresh mulberry leaves with Sichuan pepper, garlic, and chili, offering a fragrant and slightly numbing taste.
Braised Cutlass FishBraised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
Spicy Chicken CubesSpicy diced chicken is a dish made primarily with chicken and seasoned with chili peppers and other spices. The chicken is cut into small cubes and stir-fried with Sichuan peppercorns and dried chilies, resulting in a bright red color.
Scallion Oil FishA dish made by steaming fresh grass carp with scallions and ginger, then drizzling hot oil to enhance aroma. The fish is tender and the flavor is savory with a strong onion fragrance.