Chen Yu Restaurant
其他美食 · ⭐ 3.9
Opposite Hangzhou Yinhú Experimental Middle School, Meida Road, Yinhu Subdistrict (near intersection of Fu Xian Road and Xiangyang 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 Opposite Hangzhou Yinhú Experimental Middle School, Meida Road, Yinhu Subdistrict (near intersection of Fu Xian Road and Xiangyang Road). It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Bamboo Shoots in Oil, Sweet and Sour Pork Tenderloin, Egg Yolk Pumpkin.
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: 其他美食
- Rating: 3.9
- Address: Opposite Hangzhou Yinhú Experimental Middle School, Meida Road, Yinhu Subdistrict (near intersection of Fu Xian Road and Xiangyang Road)
- Popular dishes: Braised Bamboo Shoots in Oil, Sweet and Sour Pork Tenderloin, Egg Yolk Pumpkin
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Dishes
Braised Bamboo Shoots in OilOil-braised bamboo shoots is a dish primarily made with bamboo shoots. The preparation involves cutting the bamboo shoots into pieces, stir-frying them in hot oil until slightly golden, adding seasonings such as soy sauce and sugar, then slowly simmering over low heat until fully flavored, and finally reducing the sauce before serving.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Egg Yolk PumpkinEgg yolk pumpkin is a dish made primarily with pumpkin and salted egg yolks. Pumpkin is peeled, cut into pieces, and steamed or boiled until tender, then mixed with fried egg yolks to absorb their aroma and oil, resulting in a soft, rich texture.