Sichuan Flavor Pickle House (Zhejiang University Branch)
Sichuan cuisine · ⭐ 4.0
Shop at corner base of Vienna Hotel, No. 800, Shenhua Road, Baodao Life Plaza
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 Shop at corner base of Vienna Hotel, No. 800, Shenhua Road, Baodao Life Plaza. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fengwei Shrimp with Leek, Original Kimchi Fish, Yibin Intangible Cultural Heritage Burnt Noodles.
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: 4.0
- Address: Shop at corner base of Vienna Hotel, No. 800, Shenhua Road, Baodao Life Plaza
- Popular dishes: Fengwei Shrimp with Leek, Original Kimchi Fish, Yibin Intangible Cultural Heritage Burnt Noodles, Li Zhuang Big Knife Pork, Spicy麻Tofu and Fish
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
Fengwei Shrimp with LeekA Chinese dish featuring fresh shrimp and leeks, stir-fried to perfection for a savory and aromatic taste.
Original Kimchi FishA fusion dish combining Sichuan flavors with Korean kimchi, featuring tender fish fillets stewed in a spicy-sour kimchi broth with vegetables like bean sprouts and tofu.
Yibin Intangible Cultural Heritage Burnt NoodlesYibin Intangible Cultural Heritage Burnt Noodles is a traditional Sichuan dish made with handmade noodles and seasonings such as chili oil, peanut crumbs, and pickled vegetables. The noodles are specially processed for a firm texture, with a rich flavor that is spicy, fragrant, and savory.
Li Zhuang Big Knife PorkA traditional dish from Lizhuang, Yibin, Sichuan, made by slicing boiled pork belly paper-thin and serving with a special dipping sauce.
Spicy麻Tofu and FishA spicy Sichuan dish featuring tender tofu and fish, seasoned with chili and Sichuan peppercorns for a numbing, fiery flavor.
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.
Pickled Chili Beef StripsA Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
Kimchi OmeletteA popular Korean dish made by stir-frying eggs with kimchi, resulting in a flavorful and spicy omelette.
Pickled Vegetable and Pork StripsA Chinese home-style dish made with pork strips stir-fried with pickled vegetables, offering a tangy and savory flavor.
Kimchi Fried RiceKimchi fried rice is a popular Korean dish made by stir-frying cooked rice with fermented kimchi, eggs, and vegetables for a tangy, savory flavor.
Stoneware Tofu and Pork IntestineA Sichuan dish featuring tender tofu and pork intestines cooked in a hot stone pot with spicy seasonings.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.