大唐小食(中梁云都汇中心店)
小吃快餐 · ⭐ 3.6
Zhongliang Yunduhui Center, Zhuantang Subdistrict
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 Zhongliang Yunduhui Center, Zhuantang Subdistrict. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cucumber Salad, Tang Dynasty Fried Chicken, Stir-Fried Pork Rice.
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: 小吃快餐
- Rating: 3.6
- Address: Zhongliang Yunduhui Center, Zhuantang Subdistrict
- Popular dishes: Cucumber Salad, Tang Dynasty Fried Chicken, Stir-Fried Pork Rice, Grilled Fish, Spicy Fish
China trip · China travel
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Dishes
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Tang Dynasty Fried ChickenA Chinese dish made by stir-frying chicken with vegetables like bell peppers and onions, known for its aromatic and slightly spicy flavor.
Stir-Fried Pork RiceXiao Chao Rou Fan is a Chinese fast food dish primarily made with pork belly and green peppers. Sliced pork belly is stir-fried together with green peppers, seasoned with appropriate condiments, and then served over rice. Common seasonings used in the preparation include soy sauce and minced garlic to enhance the flavor.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.