Today Fish · Fresh Fish Hotpot (Zhuan Tang Branch)
Hot pot · ⭐ 4.4
Aolai Jinjie, Zhuan Tang Subdistrict, Xihu District
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 Aolai Jinjie, Zhuan Tang Subdistrict, Xihu District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Sichuan Fish in Sour Cabbage Sauce, Crispy Pork Strips, Spicy Cucumber Salad.
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: 4.4
- Address: Aolai Jinjie, Zhuan Tang Subdistrict, Xihu District
- Popular dishes: Spicy Sichuan Fish in Sour Cabbage Sauce, Crispy Pork Strips, Spicy Cucumber Salad, Spicy Maize Pepper, Spicy Mala Fish
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Dishes
Spicy Sichuan Fish in Sour Cabbage SauceA spicy and tangy dish made with fresh fish and fermented cabbage, popular in Sichuan cuisine.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Spicy Cucumber SaladCucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
Spicy Maize PepperSpicy numbing dish made with chicken breast or pork tenderloin, stir-fried quickly with green and red peppers, Sichuan pepper, and葱姜蒜. Chicken is marinated, then cooked with vegetables and seasoned with chili and Sichuan pepper to retain tenderness.
Spicy Mala FishSpicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
Crisp Black Wood EarCrisp wood ear salad is a cold dish primarily made with black fungus. After soaking and blanching the black fungus, it is drained and mixed with minced garlic, scallions, soy sauce, vinegar, sugar, and sesame oil. The result is a refreshing, crisp, and tender dish.
Secret-Recipe Tomato FishA flavorful dish made with fresh carp and tomatoes, simmered in a secret sauce for a tangy and savory taste.
Sichuan Pepper EdamameA refreshing dish made with fresh edamame stir-fried with Sichuan pepper, garlic, and ginger, offering a numbingly aromatic flavor.
Cilantro Beef Salad with PeanutsA cold dish made by mixing tender beef strips with fresh cilantro and roasted peanuts, offering a fragrant and satisfying flavor.
Spicy Dry Pot ShrimpA spicy Sichuan-style dish made with fresh shrimp and vegetables, stir-fried in a dry pot for rich flavor and heat.
Spicy Dry Pot FishA spicy Sichuan-style dish made with fresh fish and vegetables, stir-fried in a dry pot with chili and Sichuan peppercorns for a bold, numbing flavor.