Chuanfu Hot Pot (Qiushan Avenue Store)
Hot pot · ⭐ 4.3
No. 537, Qiu Shan Avenue, Donghu Subdistrict (opposite Tian Du Garden)
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. 537, Qiu Shan Avenue, Donghu Subdistrict (opposite Tian Du Garden). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-foot Goose Intestine, Sichuan Hot Pot, Kelp.
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: Hot pot
- Rating: 4.3
- Address: No. 537, Qiu Shan Avenue, Donghu Subdistrict (opposite Tian Du Garden)
- Popular dishes: Nine-foot Goose Intestine, Sichuan Hot Pot, Kelp, Hot Pot Trio, Pork Shank Bone Dish
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Dishes
Nine-foot Goose IntestineNine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
Sichuan Hot PotA spicy and aromatic hot pot originating from Sichuan province, featuring a rich broth made with chili, Sichuan peppercorns, and beef or pork, served with various meats and vegetables.
KelpKelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
Hot Pot TrioHot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
Pork Shank Bone DishA dish made from pork shank bones, slow-cooked to extract rich marrow and flavor, often served as a nourishing soup or stew.
Premium Bull TripePremium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
Fatty Lamb and Beef StewA hearty stew combining lamb and beef, slow-cooked with spices for rich, tender meat and flavorful broth.
Fresh Shrimp DumplingsFresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.
Yin-Yang Hot Pot Base鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.