Neighborhood Local Cuisine Restaurant
农家菜 · ⭐ 3.8
Shop No. 7, Yunbing Pavilion, Ziyun Mountain Villa
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 Shop No. 7, Yunbing Pavilion, Ziyun Mountain Villa. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Homestyle Braised Pork Belly, Spicy Chicken with Chili Sauce, Cumin Flank Bones.
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: Shop No. 7, Yunbing Pavilion, Ziyun Mountain Villa
- Popular dishes: Homestyle Braised Pork Belly, Spicy Chicken with Chili Sauce, Cumin Flank Bones, Spicy Dan Dan Noodles with Blood Sausage, Dry Pot Preserved Bamboo Shoots
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Dishes
Homestyle Braised Pork BellyFarmhouse Braised Pork is a classic dish made primarily from pork belly, carefully prepared through multiple steps including stir-frying and braising. It features a bright red color, tender and juicy meat, and is enhanced with just the right amount of caramelized sugar and seasonings. After slow stewing, the pork belly fully absorbs the sauce, delivering a rich, savory flavor.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Cumin Flank BonesCumin-flavored pork ribs are made from pork shoulder bones, blanched and stir-fried with cumin powder, chili powder, ginger, and garlic. The bone marrow makes the meat tender, enhanced by cumin's unique aroma for a rich flavor.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Dry Pot Preserved Bamboo ShootsA spicy Sichuan dish made with preserved bamboo shoots, pork belly, and vegetables, stir-fried in a dry pot for intense flavor.
Sautéed Spicy Chicken with ChiliA spicy Sichuan dish made by stir-frying chicken with dried chilies and Sichuan peppercorns, resulting in a rich, numbingly hot flavor.
Old Vinegar Chicken FeetA cold dish made from chicken feet marinated in aged vinegar with garlic, ginger, and chili for a tangy, crisp texture.
Spicy Pig Liver Stir-fryA spicy stir-fry dish made with pig liver, chili sauce, and vegetables, popular in Sichuan cuisine.
Sauce-Braised EggplantA classic Chinese home-style dish made by stir-frying eggplant with garlic and fermented bean paste, resulting in a rich, savory flavor.
Green Pepper and SausageA Chinese home-style dish made with green peppers and sausage, stir-fried together for a savory and aromatic flavor.