Old Chengdu Grilled Fish Restaurant
Sichuan cuisine · ⭐ 3.7
No. 292 Zhujia Road
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 No. 292 Zhujia Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mixed Rice Noodles, Alum-Free Fried Dough Stick, Grilled Fish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 292 Zhujia Road
- Popular dishes: Mixed Rice Noodles, Alum-Free Fried Dough Stick, Grilled Fish, Stir-fried Snail, Charcoal Pot Chicken
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Dishes
Mixed Rice NoodlesStir-fried rice noodles is a cold dish made primarily with rice noodles. After boiling, the noodles are drained and mixed with various seasonings and toppings such as cucumber ribbons, carrot strips, bean sprouts, crushed peanuts, and cilantro. Common dressings include soy sauce, vinegar, chili oil, garlic, and sesame paste.
Alum-Free Fried Dough StickA traditional Chinese snack made from flour, water, and alkali, deep-fried to a crispy texture without alum for health safety.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Stir-fried SnailStir-fried snails is a Chinese dish featuring snails as the main ingredient, typically using fresh or pickled snails quickly stir-fried with chili, garlic, ginger, and scallions for a flavorful, crisp texture.
Charcoal Pot ChickenA flavorful chicken dish cooked slowly in a charcoal pot with vegetables, resulting in tender meat and rich broth.
Carbon Pot BeefA dish of beef stewed slowly in a charcoal-fired pot with vegetables, resulting in tender meat and rich flavor.