Fish Flavor Jiawu Paper-Baked Fish and Lobster King (Qiaosi Store)
Sichuan cuisine · ⭐ 3.9
No. 31 Chenghuang Zhong 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. 31 Chenghuang Zhong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spiced Beef Salad, Baby bok choy, Crisp Black Wood Ear.
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: 3.9
- Address: No. 31 Chenghuang Zhong Road
- Popular dishes: Spiced Beef Salad, Baby bok choy, Crisp Black Wood Ear, Special Roast Fish, Old Beijing Lamb Spine Hot Pot
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Dishes
Spiced Beef SaladCold-mixed beef is a dish primarily made with cooked beef, seasoned with garlic, chili oil, soy sauce, vinegar, and other condiments, thoroughly mixed to create a flavorful dish. It has a tender texture and is ideal as an appetizer or as a side dish for drinking.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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.
Special Roast FishSpecial grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
Old Beijing Lamb Spine Hot PotBeijing-style lamb spine hot pot features lamb spine as the main ingredient, paired with potatoes, vermicelli, and cabbage, slow-cooked in clear water or bone broth. Lamb spine, rich in gelatin, offers a soft, tender texture. Aromatic spices like scallions, ginger, star anise, and cinnamon enhance the soup's fragrance.
Garlic Dressing LettuceA refreshing cold dish made with fresh lettuce and garlic dressing, known for its crisp texture and mild garlic flavor.
Sauce-Braised SnailsA Sichuan dish made by stir-frying snails with fermented bean paste, chili, and garlic for a spicy and savory flavor.
Aluminum-Wrapped Enoki MushroomsAluminum foil enoki mushrooms is a dish made primarily with enoki mushrooms, seasoned with garlic, chili, and other spices, then grilled. The enoki mushrooms are wrapped in aluminum foil, absorbing the flavors of the seasonings during grilling, resulting in a fresh, tender texture with a spicy and savory taste.
Mahjong CrawfishA spicy and flavorful dish made with fresh crawfish, seasoned with Sichuan spices and aromatic ingredients.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.