Qian Gui Self-Heating Sichuan Cuisine
Sichuan cuisine · ⭐ 4.3
Wuchan Tiandi Cross-border Industrial Park, No. 28 Jiuhe 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 Wuchan Tiandi Cross-border Industrial Park, No. 28 Jiuhe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Rabbit, Twice-Cooked Pork, Stir-Fried Beef with Yellow Onion.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.3
- Address: Wuchan Tiandi Cross-border Industrial Park, No. 28 Jiuhe Road
- Popular dishes: Young Ginger Rabbit, Twice-Cooked Pork, Stir-Fried Beef with Yellow Onion, Signature Stewed Fish, Signature Tofu Rice
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Dishes
Young Ginger RabbitZi Jiang Rabbit is a dish made primarily with rabbit meat and young ginger. The rabbit meat is cut into pieces and stir-fried with slices of young ginger, then seasoned with appropriate spices.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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.
Signature Stewed FishA signature dish featuring fresh carp stewed with ginger, scallions, garlic, and fermented bean paste, resulting in tender fish and rich broth.
Signature Tofu RiceA dish featuring tender tofu served over fragrant rice, topped with a savory sauce and assorted accompaniments for a balanced and satisfying meal.
Fried Pork Crumbs with Baby Bok ChoyOil渣 baby bok choy is a dish made primarily with baby bok choy and pork lard. Wash and cut the baby bok choy, and set aside the pork lard. Heat oil in a pan, stir-fry the pork lard until crispy, then add the baby bok choy and cook until tender. Season lightly to highlight the aroma of the lard and the natural sweetness of the greens.
Spicy Double CrispA Sichuan dish made with pork stomach and duck intestine, stir-fried quickly with chili and garlic for a spicy, crunchy texture.
Pan-fried Pork RibsA Chinese home-style dish made by pan-frying marinated pork ribs until golden brown and then simmering them until tender, resulting in a savory, crispy-on-the-outside, juicy-on-the-inside texture.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Fresh Chili BeefA stir-fried dish made with fresh chili peppers and minced beef, known for its spicy and savory flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.