Chongxian Subdistrict Talk Taste Rural Restaurant
农家菜 · ⭐ 3.8
Nos. 1–2 Qianjiatang, Chongxian Village, Chongxian Subdistrict
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 Nos. 1–2 Qianjiatang, Chongxian Village, Chongxian 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: Grilled Lamb Ribs, White-Cut Chicken, Zi Fan Tuan.
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: 3.8
- Address: Nos. 1–2 Qianjiatang, Chongxian Village, Chongxian Subdistrict
- Popular dishes: Grilled Lamb Ribs, White-Cut Chicken, Zi Fan Tuan, Braised Fish with Sauce, Old Duck Stew
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Dishes
Grilled Lamb RibsGrilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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.
Zi Fan TuanZi fan tuan is a traditional Chinese snack made from glutinous rice, filled with fried dough sticks, meat floss, and pickled vegetables, wrapped in bamboo leaves or plastic wrap, then steamed.
Braised Fish with SauceA Chinese dish made by slow-cooking fish in a savory sauce of soy sauce, sugar, and wine, resulting in tender, flavorful fish.
Old Duck StewOld duck stew is primarily made with old duck, accompanied by辅料 such as ginger slices, green onion segments, goji berries, and red dates, and slowly simmered over low heat. After long cooking, the duck meat becomes tender and the broth becomes rich and flavorful.