Farmhouse Courtyard
农家菜 · ⭐ 4.0
No. 32, Dajiaowu, Silian Subdistrict, Yinhú Subdistrict
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 No. 32, Dajiaowu, Silian Subdistrict, Yinhú Subdistrict. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Striped Celery, Farmhouse Fish Head, Bamboo Shoots, Pickled Vegetables, Mushrooms and Green Beans Stir-fry.
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: 4.0
- Address: No. 32, Dajiaowu, Silian Subdistrict, Yinhú Subdistrict
- Popular dishes: Three-Striped Celery, Farmhouse Fish Head, Bamboo Shoots, Pickled Vegetables, Mushrooms and Green Beans Stir-fry, Braised Duck, Beef Shank Bone
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Dishes
Three-Striped CeleryA classic Chinese dish made by stir-frying julienned celery with carrot and ham or bamboo shoots, offering a fresh and savory taste.
Farmhouse Fish HeadA rustic dish featuring a fresh fish head stewed with tofu and seasonings, resulting in a rich, savory flavor.
Bamboo Shoots, Pickled Vegetables, Mushrooms and Green Beans Stir-fryA savory stir-fry featuring bamboo shoots, pickled vegetables, mushrooms, and green beans—fresh, flavorful, and perfect with rice.
Braised DuckBraised duck uses duck as the main ingredient, blanched and then slowly simmered in a seasoned broth made from soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns, allowing the meat to absorb the rich flavors.
Beef Shank BoneBeef shank bone dish made by slow-cooking the bone with seasonings until tender, offering rich marrow and savory flavor.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Salted GooseA traditional Chinese dish made by boiling goose meat in salted water with spices, resulting in tender and savory meat often served cold.
Dried Bamboo Shoot and Old Duck StewA hearty stew made with dried bamboo shoots and old duck, slowly simmered to create a rich, savory flavor.
Braised Cutlass FishBraised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
Braised Fish HooksA Chinese dish made by slow-cooking fresh fish hooks with soy sauce, sugar, and aromatics until tender and flavorful.
Iron Plate TaroA dish made by pan-frying taro on a hot iron plate, resulting in a soft and sweet flavor with a slightly crispy exterior.