Shi Hui Restaurant
地方菜 · ⭐ 3.8
Building C, Hengqi Clara Tianxi, Jianqiao 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 Building C, Hengqi Clara Tianxi, Jianqiao Subdistrict. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Big Plate Chicken, Home-style Bighead Carp, Sichuan-style Spicy Chicken.
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: 地方菜
- Rating: 3.8
- Address: Building C, Hengqi Clara Tianxi, Jianqiao Subdistrict
- Popular dishes: Big Plate Chicken, Home-style Bighead Carp, Sichuan-style Spicy Chicken, Spicy Frog Legs in Dry Pot, Salt and Pepper Prawn
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Dishes
Big Plate ChickenDa Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
Home-style Bighead CarpA traditional Chinese dish made with bighead carp, simmered with tofu and seasonings for a rich, savory flavor.
Sichuan-style Spicy ChickenSichuan-style spicy chicken is made with chicken, dried chilies, and Sichuan peppercorns. Chicken pieces are marinated, then stir-fried with crispy fried chicken and spices to absorb the rich, spicy flavor.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Salt and Pepper PrawnSalted pepper prawns are made with prawns as the main ingredient, seasoned with salted pepper, garlic, ginger, and other spices. After cleaning the prawns, they are marinated with cooking wine and salt, then deep-fried until golden and crispy. Finally, salted pepper and chopped green onions are sprinkled on top and mixed evenly.
Sichuan Spicy Beef in Boiling SauceA spicy Sichuan dish featuring tender beef slices cooked in a fiery chili oil and broth, served with vegetables.
Stir-fried Pig EarsA classic Chinese dish made by stir-frying pig ears with vegetables and spices for a crisp texture and bold flavor.
特色锅巴特色锅巴以米饭为原料，经过晾晒或烘干制成干硬的锅巴，再通过油炸或烘烤使其酥脆。烹饪时通常与肉类、蔬菜等配料一同翻炒，使锅巴吸收汤汁风味，口感酥脆，搭配丰富食材。
Crab and Chicken Feet StewA savory stew featuring crab and chicken feet simmered in a rich, spicy sauce, popular in southern China.
Scallion Oil ClamsScallion oil clams is a dish made with clams as the main ingredient, seasoned with scallions and ginger. Clams are washed, blanched to remove odor, then stir-fried with hot oil-sautéed scallions and ginger, and seasoned to taste. The dish is fresh, fragrant, and crisp.