Chang Xiang Ju Restaurant (Houzhou Road Branch)
其他美食 · ⭐ 3.6
No. 81 Qianzhou Road
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. 81 Qianzhou Road. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stewed Intestine Pot, Hairtail, Stewed Bamboo Shoots in Oil.
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: 其他美食
- Rating: 3.6
- Address: No. 81 Qianzhou Road
- Popular dishes: Stewed Intestine Pot, Hairtail, Stewed Bamboo Shoots in Oil, Stir-Fried Chicken, Braised Small Yellow Croaker
China trip · China travel
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Dishes
Stewed Intestine PotA Chinese dish made by stewing pork intestines with garlic, ginger, and chili to create a rich, savory flavor.
HairtailHairtail is a common marine fish, usually cooked as whole or in segments. Main ingredient is hairtail, with辅料 including ginger, scallion, garlic, soy sauce, and cooking wine. Common methods are pan-frying or braising—marinate the fish, then fry until golden brown on both sides, followed by simmering with seasonings.
Stewed Bamboo Shoots in OilOil-braised bamboo shoots is a Chinese dish featuring fresh spring bamboo shoots. After blanching to remove bitterness, the shoots are stir-fried in oil and slowly simmered with soy sauce and sugar until tender and flavorful.
Stir-Fried ChickenStir-fried chicken is a Chinese dish made primarily with chicken, usually thigh or breast meat cut into pieces, stir-fried quickly with scallions, ginger, garlic, and hot oil to keep the meat tender.
Braised Small Yellow CroakerRed-braised small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, and ginger to infuse flavor and create a rich sauce.
Braised Fish HeadBraised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
TaroTaro is a root vegetable commonly used in Chinese cuisine, often prepared by steaming or boiling and then stir-fried with meat or vegetables for a soft, flavorful dish.
Bamboo Shoot and Pork SlicesA Chinese dish made with bamboo shoots and pork slices, stir-fried to a tender and fresh flavor.
Snow Cabbage and Bamboo ShootsA traditional Chinese dish made with pickled mustard greens and fresh bamboo shoots, stir-fried for a crisp, savory flavor.
Spicy Swimming CrabSpicy swimming crab is a dish featuring swimming crab as the main ingredient, blanched and stir-fried with chili, Sichuan pepper, ginger, and garlic. The crab meat is tender, rich in flavor, and deeply aromatic.