Liu Fu Xiao Chu Di Guo Ji Di Guo Yu (Qiao Si 3rd Store)
农家菜 · ⭐ 3.7
Nos. 40-1, 40-2, and 40-3 Chenghuang Middle Road
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 Nos. 40-1, 40-2, and 40-3 Chenghuang Middle Road. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-Mixed Tofu Skin, Stewed Pork Ribs in Clay Pot, Stewed Lamb Spine in Earthen 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: 农家菜
- Rating: 3.7
- Address: Nos. 40-1, 40-2, and 40-3 Chenghuang Middle Road
- Popular dishes: Cold-Mixed Tofu Skin, Stewed Pork Ribs in Clay Pot, Stewed Lamb Spine in Earthen Pot, Stove-pot Fish, Stove Pot Chicken with Crispy Rice Cake
China trip · China travel
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Dishes
Cold-Mixed Tofu SkinA refreshing cold dish made by mixing tofu skin with vegetables and dressing it in a tangy, spicy sauce.
Stewed Pork Ribs in Clay PotStir-fried spare ribs in a clay pot is a dish featuring pork ribs as the main ingredient, typically boiled and then stewed with potatoes and green peppers, finally pan-fried in an iron pot until slightly charred for tender meat and rich flavor.
Stewed Lamb Spine in Earthen PotA hearty dish made with lamb spine simmered in an earthen pot with vegetables, offering rich flavor and warmth.
Stove-pot FishStir-fried fish in a clay pot is a dish made with fresh fish as the main ingredient, combined with potatoes, vermicelli, tofu, and other ingredients, slowly stewed in an iron pot. First, the fish is pan-fried until golden brown on both sides, then seasonings and side ingredients are added to simmer gently, allowing the fish to absorb the flavors and the broth to become rich and flavorful.
Stove Pot Chicken with Crispy Rice CakeA dish of chicken stewed with vegetables, served with a crispy rice cake at the bottom of the pot, combining savory flavors and crunchy texture.
Stove Pot GooseA traditional Chinese dish made with goose meat and vegetables cooked in a cast-iron pot, offering rich and savory flavors.
Signature Earth Pot ChickenA traditional Chinese dish featuring chicken and vegetables cooked in an iron pot, known for its rich flavor and tender meat.
Stone Pot FishStone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
Sauce-Braised SnailsA Sichuan dish made by stir-frying snails with fermented bean paste, chili, and garlic for a spicy and savory flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.