Huang Fu Family Banquet
农家菜 · ⭐ 4.3
No. 676 Tangchang Street
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 No. 676 Tangchang Street. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stewed Chicken Pot, Stream Fish Hot Pot, Steamed Buns with Dried Vegetable and Pork.
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: 4.3
- Address: No. 676 Tangchang Street
- Popular dishes: Stewed Chicken Pot, Stream Fish Hot Pot, Steamed Buns with Dried Vegetable and Pork, Dried Vegetable and Pork with Rice Wine Steamed Bun, Spicy Pot-Braised Cabbage
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Dishes
Stewed Chicken PotA hearty dish made by slow-cooking free-range chicken with mushrooms, goji berries, and ginger to create a rich, savory broth.
Stream Fish Hot PotA spicy hot pot featuring fresh stream fish, tofu, vegetables, and a signature Sichuan-style broth, simmered slowly for rich flavor.
Steamed Buns with Dried Vegetable and PorkA traditional Chinese dish made by steaming pork and dried vegetables in a fermented dough bun, resulting in a savory and soft texture.
Dried Vegetable and Pork with Rice Wine Steamed BunA traditional Chinese home-style dish featuring stewed dried vegetables and pork, served with soft, sweet rice wine steamed buns for a comforting meal.
Spicy Pot-Braised CabbageDry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Snail and Chicken Claw Hot PotA spicy hot pot featuring snails and chicken claws, simmered with chili, Sichuan pepper, and aromatic spices for a rich, numbing flavor.
Braised Carp with HeadA traditional Chinese dish made by braising carp with head in a savory sauce of soy, sugar, and aromatics until tender and flavorful.
Braised ShrimpA Chinese dish made by braising fresh shrimp in a savory sauce of soy sauce, sugar, and wine, resulting in tender, flavorful shrimp with a glossy red finish.
Fresh Bamboo Shoot and Potato PotA hearty dish made with fresh bamboo shoots and potatoes, simmered together for a rich, savory flavor.
Yellow Beef Hot PotA spicy hot pot featuring tender yellow beef in a rich broth, seasoned with Sichuan spices and vegetables.