Shi Niutang · Spicy Hangzhou & Quzhou Cuisine (Qingchun Branch)
江浙菜 · ⭐ 4.7
Room 105, No. 38-1 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 Room 105, No. 38-1 Qingchun Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Linping Braised Lamb, Dirt Bun, Grandmother's Vegetable Stir-Fried with Eggs.
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: 江浙菜
- Rating: 4.7
- Address: Room 105, No. 38-1 Qingchun Road
- Popular dishes: Linping Braised Lamb, Dirt Bun, Grandmother's Vegetable Stir-Fried with Eggs, Stir-Fried Beef with Yellow Onion, Steamed Beef Brisket
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Dishes
Linping Braised LambA traditional Chinese dish made by slow-cooking lamb with soy sauce, sugar, and wine until tender and flavorful.
Dirt BunA traditional Chinese steamed bun filled with pork, cabbage, and seasonings, known for its soft texture and savory flavor.
Grandmother's Vegetable Stir-Fried with EggsGrandmother's vegetable stir-fried with eggs is a home-style dish made primarily from grandmother's vegetables (a type of pickled vegetable) and eggs. The preparation is simple: beat the eggs, chop the grandmother's vegetables finely, heat a wok with oil, pour in the egg mixture and stir-fry until set, then add the chopped vegetables and stir-fry until cooked through.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Steamed Beef BrisketA classic Cantonese dish featuring tender beef brisket simmered until soft, then chilled and sliced for a fresh, savory taste.
Lifting-foot BeefOx foot beef is a dish made primarily with offal and beef, typically including tripe, intestines, and tendons, served with vegetables like bean sprouts and cabbage, simmered in beef bone or clear broth.
Old Hangzhou Boiled ChickenA traditional Zhejiang dish featuring tender chicken boiled in water and served chilled with soy sauce and scallion oil.
Tea-Scented Crispy Pork RibsPork ribs marinated and deep-fried to crispy perfection, then simmered with green tea flavor for a rich, aromatic dish.
豆花酸菜鱼豆花酸菜鱼以鲜嫩的鱼片和豆腐花为主要食材，搭配酸菜、姜片、蒜末等辅料，用热油爆香后加入高汤煮沸，再放入鱼片和豆腐花炖煮至熟。最后撒上葱花或香菜点缀。
Soy Sauce ShrimpA dish of fresh shrimp stir-fried in soy sauce with garlic and ginger, resulting in a savory, slightly sweet flavor.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
Spicy Frog in Iron PotSpicy frog cooked in an iron pot with chili, garlic, and ginger, offering a rich, numbingly hot flavor.
Fish Head Stewed with TaroA traditional Chinese dish featuring fish head and taro simmered together to create a rich, savory flavor.