Anhui Spicy Flavor Restaurant (Hangzhou-Ningbo Expressway Branch)
地方菜 · ⭐ 3.6
No. 161, Group 14, Gejiacun Village
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. 161, Group 14, Gejiacun Village. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chopped Chili Fish Head, Stir-Fried Grandmother's Vegetable Dish, Bell Pepper Stir-fried Pig Ear.
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: 地方菜
- Rating: 3.6
- Address: No. 161, Group 14, Gejiacun Village
- Popular dishes: Chopped Chili Fish Head, Stir-Fried Grandmother's Vegetable Dish, Bell Pepper Stir-fried Pig Ear, Spicy Green Pepper and Beef Tripe, Steamed Prawn Pot
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Stir-Fried Grandmother's Vegetable DishStir-fried Grandmother's Home-style Dish is a traditional stir-fry using cured meat, dried radish, and green beans. Sliced cured meat is stir-fried with rehydrated radish and beans, then seasoned to perfection.
Bell Pepper Stir-fried Pig EarA stir-fry dish made with pig ear and green bell pepper, known for its crisp texture and spicy flavor.
Spicy Green Pepper and Beef TripeA cold dish made with beef tripe and green chili peppers, known for its crisp texture and spicy flavor.
Steamed Prawn PotFresh shrimp stewed with ginger slices, garlic, green onions, and broth or water, simmered slowly until the shrimp is tender and the sauce rich. Add a touch of soy sauce, cooking wine, and salt to taste.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Sichuan Boiled Fish SlicesSichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
Stir-Fried Wax Beans with Preserved PorkSliced Chinese pea pods and cured pork are stir-fried together. The cured pork adds a savory flavor while the peas stay crisp. Simple ingredients, cooked by heating oil in a wok, first sautéing the pork, then adding the peas until just cooked.
Pepper and Tofu Skin Stir-FryGreen pepper and tofu skin stir-fry, a dish made with green peppers and tofu skin. Slice tofu skin, blanch, then stir-fry with sliced green peppers. Add seasoning and mix well. Simple to prepare, preserving the natural flavors.