Li Shubing · Charcoal Frog · Private Recipes · Night Snack Barbecue (Zhebao Building Store)
特色菜 · ⭐ 4.1
Building 31, Yuzhang Sanqu, Jianqiao 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 Building 31, Yuzhang Sanqu, Jianqiao Subdistrict. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Earth Pepper Eel, Stewed Thousand Island Lake Big Fish Head, Stewed Fish Roe and Fish Bladder.
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: 特色菜
- Rating: 4.1
- Address: Building 31, Yuzhang Sanqu, Jianqiao Subdistrict
- Popular dishes: Earth Pepper Eel, Stewed Thousand Island Lake Big Fish Head, Stewed Fish Roe and Fish Bladder, Signature Dry Pot Beef, Spicy Hunan-style Pork with Chili
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Dishes
Earth Pepper EelStir-fried eel with earth pepper, made by blanching eel segments to remove odor and stir-frying with earth pepper, seasoned with salt and cooking wine. Tender texture with rich spiciness and distinct rustic flavor.
Stewed Thousand Island Lake Big Fish HeadFresh big fish head from Thousand Island Lake is slowly stewed in a clay pot with tofu and ginger, resulting in tender meat and rich broth.
Stewed Fish Roe and Fish BladderA Sichuan dish made by slow-cooking fish roe and fish bladder with chili, doubanjiang, and spices, resulting in a rich, spicy flavor.
Signature Dry Pot BeefA flavorful dish featuring tender beef slices stir-fried with vegetables in a dry pot, seasoned with spicy and aromatic spices.
Spicy Hunan-style Pork with ChiliXiang-style chili stir-fried pork is a Chinese dish featuring pork and chili peppers. Pork slices are stir-fried with green or red peppers, seasoned with garlic, ginger, and oil for a tender meat and crisp chili texture.
Marinated Cucumber SaladA cold dish made with fresh cucumbers, smashed and sliced, then mixed with garlic, salt, sugar, vinegar, and soy sauce. No heating required, highlighting the cucumber's crisp texture and harmonious flavors.
Sichuan Frog and Turtle StewA spicy Sichuan dish featuring frog and turtle simmered in a rich, aromatic broth with chili and Sichuan peppercorns.
Garlic CrawfishGarlic shrimp is made with freshwater crayfish as the main ingredient, stir-fried with garlic, spices, and seasonings. First, clean the crayfish thoroughly, then marinate them with garlic, ginger slices, chili peppers, and other seasonings. Finally, quickly stir-fry over high heat to maintain the fresh and tender texture of the shrimp meat.
Frog PotA spicy Sichuan dish made with frog meat, chili, and Sichuan peppercorns, known for its numbing and fiery flavor.
Soul-Captivating Charcoal-Grilled Frog PotSelected high-quality frog legs are marinated in a secret sauce and slow-cooked over charcoal. Tender meat, rich broth, fragrant aroma, spicy with a hint of fragrance, leaving a lasting aftertaste.
Fish Roe and Fish Bladder Stir-fryA Sichuan dish made with fish roe and fish bladder, stir-fried with spicy seasonings for a bold, numbing flavor.
EelEel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.