Qian Long Hotel Restaurant
江浙菜 · ⭐ 4.1
5th Floor, No. 66 Fengxiang 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 5th Floor, No. 66 Fengxiang 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 Eel Segments (Hangzhou Style), Kimchi Radish, Stir-Fried Water Spinach.
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: 4.1
- Address: 5th Floor, No. 66 Fengxiang Road
- Popular dishes: Stir-Fried Eel Segments (Hangzhou Style), Kimchi Radish, Stir-Fried Water Spinach, Braised Pork Meatballs, Crispy Pig Intestine
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Dishes
Stir-Fried Eel Segments (Hangzhou Style)A traditional Zhejiang dish made by quickly stir-frying sliced eel with soy sauce, sugar, and rice wine for a rich, savory flavor.
Kimchi RadishKimchi radish is a cold dish made primarily from white radish that has been pickled. Sliced or julienned white radish is mixed with kimchi (typically Korean kimchi), then seasoned with salt, sugar, garlic, ginger, chili powder, and other seasonings, and left to marinate for several hours until fully flavored.
Stir-Fried Water SpinachStir-fried Water Spinach is a home-style vegetarian dish primarily made with water spinach. Fresh water spinach is washed, cut into segments, and quickly stir-fried in hot oil, then seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
Braised Pork Meatballs狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
Crispy Pig IntestineCrispy intestines is a dish made from pork intestines, cleaned, blanched, and braised, then coated with starch or flour and deep-fried until the skin is golden and crispy, with a soft, elastic interior.
Asparagus and Water Chestnut SaladA refreshing Chinese cold dish made with fresh asparagus and water chestnuts, lightly dressed with garlic, sesame oil, salt, and vinegar for a crisp, light flavor.
Sauce-Braised Frog LegsA Sichuan dish featuring fresh frog legs stir-fried with fermented bean paste, garlic, and ginger for a rich, spicy 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.
Qianlong Steam-Grilled Taoyuan ChickenQianlong steam-grilled Taoyuan chicken uses high-quality local chicken marinated with secret spices and slowly steamed using traditional sweat-steaming techniques. The meat is tender and juicy, preserving its natural flavor with a subtle fragrance.
Abalone and Pig Trotter StewA Chinese stew featuring abalone and pig trotters, slow-cooked to create a rich, gelatinous broth with tender textures.