Fish Your Youth (Shangcheng Tianyang Family Plaza Branch)
Sichuan cuisine · ⭐ 4.0
Room 158, 1st Floor, Annex Building (1–4 Floors), No. 217 Wujiang 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 Room 158, 1st Floor, Annex Building (1–4 Floors), No. 217 Wujiang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Old Jar Sichuan-Style Fish with Pickled Vegetables, Sweet and Sour Tomato Fish with Basa, Sichuan Peppercorn Sour Cabbage Fish.
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: Room 158, 1st Floor, Annex Building (1–4 Floors), No. 217 Wujiang Road
- Popular dishes: Old Jar Sichuan-Style Fish with Pickled Vegetables, Sweet and Sour Tomato Fish with Basa, Sichuan Peppercorn Sour Cabbage Fish, Braised Chicken in Abalone Sauce, Spicy Boiled Beef with Sichuan Flavor
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Dishes
Old Jar Sichuan-Style Fish with Pickled VegetablesBlack fish hot and sour fish dish made with black fish, old坛 pickled mustard greens, ginger slices, garlic cloves, chili peppers, and slow-cooked in broth or water to make tender fish meat and flavorful pickles.
Sweet and Sour Tomato Fish with BasaA savory dish featuring tender basa fish fillets cooked in a tangy tomato sauce, offering a balanced sweet and sour flavor.
Sichuan Peppercorn Sour Cabbage FishGreen Sichuan pepper sour cabbage fish with basa fillets, marinated and simmered with pickled vegetables and green Sichuan peppercorns for a fragrant, rich broth. Tender fish, flavorful soup.
Braised Chicken in Abalone SauceBraised chicken in rich abalone sauce, tender and flavorful.
Spicy Boiled Beef with Sichuan FlavorSpicy boiled beef is a hot dish made primarily with beef, combined with various spices and vegetables. Thinly sliced beef is marinated and then stir-fried in a pan with fermented broad bean paste, Sichuan peppercorns, chili peppers, and other seasonings, followed by simmering in beef broth or water. Finally, hot oil is poured over the dish and garnished with chopped green onions and sesame seeds.