Chuanwei Guan · Fresh Hot Pot (Flagship Store)
Hot pot · ⭐ 4.4
West 1st Floor, No. 157 Qingchun Road
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 West 1st Floor, No. 157 Qingchun Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three-Color Pot Spicy Red Soup, Ice Jelly, Chuan Yue Rice Bowl.
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: Hot pot
- Rating: 4.4
- Address: West 1st Floor, No. 157 Qingchun Road
- Popular dishes: Three-Color Pot Spicy Red Soup, Ice Jelly, Chuan Yue Rice Bowl, Sichuan-style Sour Cabbage Fish, Dry Pot Frog
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Dishes
Three-Color Pot Spicy Red SoupA spicy Sichuan-style hot pot featuring a red broth made from beef tallow, chili, and Sichuan peppercorns, served with beef, tripe, and vegetables.
Ice JellyIce jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
Chuan Yue Rice BowlA spicy rice bowl featuring stir-fried beef, vegetables, and a special chili sauce, typical of Sichuan cuisine.
Sichuan-style Sour Cabbage FishA spicy and sour fish dish made with fresh carp, fermented cabbage, and chili peppers, simmered in a flavorful broth.
Dry Pot FrogA spicy Sichuan dish featuring fresh frog meat stir-fried with vegetables and spices in a dry pot, known for its rich, numbing heat and savory flavor.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
American-style RibeyeAmerican beef steak mainly uses beef, typically from tenderloin or chuck, marinated and then grilled or barbecued. Common seasonings include onion, garlic, and black pepper; sometimes cheese, lettuce, and bread are added to form a burger-like structure.
Crispy Tender TripeA Sichuan dish made with fresh beef tripe, quickly blanched and tossed in spicy chili oil, garlic, and Sichuan peppercorns for a crisp, numbingly spicy flavor.
Ximeng Fat LambXimeng fat lamb uses high-quality lamb from Xilin Gol League, Inner Mongolia, known for its tender and flavorful meat. Prepared by traditional stewing or roasting to preserve its natural taste and aroma.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.