Fei Zhuang Zhonghua Restaurant
江浙菜 · ⭐ 3.7
Approx. 160 meters north of Linping District Canal No. 1 Kindergarten (Feizhuang Branch), Feixing 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 Approx. 160 meters north of Linping District Canal No. 1 Kindergarten (Feizhuang Branch), Feixing Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Shrimp, Stir-fried Eel in Oil, Pork Shank.
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: 江浙菜
- Rating: 3.7
- Address: Approx. 160 meters north of Linping District Canal No. 1 Kindergarten (Feizhuang Branch), Feixing Road
- Popular dishes: Stir-Fried Shrimp, Stir-fried Eel in Oil, Pork Shank, White-Cut Chicken, Braised Lamb
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Dishes
Stir-Fried ShrimpOil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
Stir-fried Eel in OilA dish made by quickly stir-frying fresh eel in hot oil with aromatics like ginger, garlic, and scallions, resulting in a tender and fragrant dish.
Pork ShankPork knuckle is made from the front or hind leg of a pig, cooked by blanching, stewing, or braising. It's seasoned with soy sauce, cooking wine, scallions, ginger, star anise, and more to achieve tender meat and rich flavor.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Braised LambBraised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
Cured Bamboo Shoots and Shredded Pork Stir-fryCured bamboo shoots and shredded pork stir-fry is a Chinese dish made with cured bamboo shoots and pork shreds, stir-fried quickly for a fresh and savory taste.
Steamed Double StinkyA traditional Hunan dish made by steaming stinky tofu and stinky amaranth, known for its strong aroma and savory taste.
Sauce-Braised EggplantA classic Chinese home-style dish made by stir-frying eggplant with garlic and fermented bean paste, resulting in a rich, savory flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.