Song Bai Li · Poetic Sichuan Flavors (Hangzhou Qibao Garden City Store)
Sichuan cuisine · ⭐ 4.4
Units 407, 408, and 409, 4th Floor, Qibao Huayuan City, Jiuhe Road
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 Units 407, 408, and 409, 4th Floor, Qibao Huayuan City, Jiuhe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Brown Sugar Ice Jelly, Ice Jelly, 18-Second Tender Beef.
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: 4.4
- Address: Units 407, 408, and 409, 4th Floor, Qibao Huayuan City, Jiuhe Road
- Popular dishes: Traditional Brown Sugar Ice Jelly, Ice Jelly, 18-Second Tender Beef, Taibai Sour Fish, Kung Pao Chicken with Peanuts
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Dishes
Traditional Brown Sugar Ice JellyTraditional brown sugar ice jelly is made from ice jelly seeds or ice jelly powder, mixed with water, filtered to extract the juice, then cooled and solidified into a transparent cold jelly. When served, it is topped with brown sugar syrup, crushed peanuts, sesame seeds, and other ingredients, offering a refreshing and smooth texture with a unique plant-based fragrance.
Ice JellyIce jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
18-Second Tender Beef18-second tender beef is a quick-cooking dish featuring beef slices from tenderloin or shank, marinated briefly, blanched in boiling water for about 18 seconds, then mixed with scallions, ginger, garlic, chili, and sauce.
Taibai Sour FishA Sichuan dish made with grass carp and sour vegetables, featuring a tangy and spicy flavor profile.
Kung Pao Chicken with PeanutsA classic Sichuan dish made with chicken cubes, peanuts, and spicy chili peppers, stir-fried to a savory, slightly spicy flavor.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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.
Stoneware Sichuan Tofu and Pork IntestineA spicy Sichuan dish featuring tender tofu and slow-cooked pork intestines, served in a heated stone pot for rich flavor.
Crispy Pork StripsCrispy pork strips made from tender pork belly, seasoned and deep-fried to golden perfection.
Fried Pork and Bean Rice SoupFried pork slices simmered in a bean soup served over rice, creating a savory and satisfying dish.
Chongqing Pig Intestine FishA spicy Sichuan dish made with fresh carp and pork intestines, stir-fried with chili, Sichuan pepper, and fermented bean paste.