Qilin Pavilion Private Kitchen
特色菜 · ⭐ 3.4
100 meters south of the intersection of Baileng Line and Yaolin North Road, west side of the 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 100 meters south of the intersection of Baileng Line and Yaolin North Road, west side of the road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Lichen and Egg Stir-fry, Dry Pot Taro, Maoxuewang.
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: 特色菜
- Rating: 3.4
- Address: 100 meters south of the intersection of Baileng Line and Yaolin North Road, west side of the road
- Popular dishes: Lichen and Egg Stir-fry, Dry Pot Taro, Maoxuewang, Steam Pot Duck, Stir-fried Taro Flour
China trip · China travel
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Dishes
Lichen and Egg Stir-fryA traditional Chinese dish made by stir-frying lichen with eggs, resulting in a savory and healthy meal.
Dry Pot TaroA Chinese dish featuring taro, pork belly, and vegetables stir-fried in a dry pot, offering a savory and satisfying 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.
Steam Pot DuckA traditional dish made by steaming old duck with ham and mushrooms in a steam pot, resulting in a rich, savory broth and tender meat.
Stir-fried Taro FlourA stir-fried dish made with taro flour and vegetables, known for its smooth texture and savory taste.
Fried Small FishFried small fish is a deep-fried dish primarily made with small fish. Fresh small fish are typically cleaned, marinated briefly with salt and cooking wine, then lightly coated in starch or flour before being fried in hot oil until golden and crispy. The finished dish has a fragrant, crunchy exterior and tender, fresh interior.
Beef TendonBeef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
Stone Pot FishStone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
Immortal ChickenImmortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
Bamboo Shoots Braised with Salted PorkA traditional Chinese dish made by slow-cooking bamboo shoots and salted pork together, resulting in a rich, savory flavor.