Tang Pai Fresh Flavor Stir-Fry · Jiande Rural Cuisine
农家菜 · ⭐ 4.1
Room 104, Building 8, No. 567 Dengcai 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 Room 104, Building 8, No. 567 Dengcai 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 Fish Head with Tofu from Qiandao Lake, Spicy Pot-Braised Tofu with Leaves, Spicy Tea Tree Mushroom Hot Pot.
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: 4.1
- Address: Room 104, Building 8, No. 567 Dengcai Street
- Popular dishes: Stewed Fish Head with Tofu from Qiandao Lake, Spicy Pot-Braised Tofu with Leaves, Spicy Tea Tree Mushroom Hot Pot, Jiande Stir-Fried Chicken, Shredded Cabbage with Pork Rice Bowl
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Stewed Fish Head with Tofu from Qiandao LakeA dish made with fresh fish head from Qiandao Lake and soft tofu, simmered slowly with ginger and scallions for a rich, savory flavor.
Spicy Pot-Braised Tofu with LeavesDry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
Spicy Tea Tree Mushroom Hot PotDry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
Jiande Stir-Fried ChickenA Zhejiang regional specialty dish made by stir-frying chicken with vegetables like green peppers and onions, resulting in a fresh and aromatic flavor.
Shredded Cabbage with Pork Rice BowlShredded cabbage stir-fried with pork and served over steamed rice, offering a fresh and savory taste.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Steamed Fish Head in Clay PotA dish featuring fresh fish head steamed in a clay pot with ginger, scallions, and garlic, resulting in tender meat and rich broth.
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.
Classic Rural Stir-Fried PorkClassic农家小炒肉 features pork belly and green peppers. Sauté pork slices until oil is released, then add green peppers and stir-fry. Season and serve. No complex seasonings—just pure ingredient flavor.
Stir-fried Green Garlic with Preserved MeatStir-fried green garlic with preserved meat, a flavorful dish combining the freshness of young garlic and the savory taste of cured pork or sausage.