Zuo Zhe·Zhe Zhe Pot (Gongshu Wanda Store)
Cantonese cuisine · ⭐ 4.4
4th Floor, Wanda Plaza, No. 666 Hangxing 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 4th Floor, Wanda Plaza, No. 666 Hangxing Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Traditional Clay Pot Rice with Preserved Meats, Traditional Shrimp Paste Stir-fried Water Spinach, Stir-fried Pig Intestines with Sauce.
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: Cantonese cuisine
- Rating: 4.4
- Address: 4th Floor, Wanda Plaza, No. 666 Hangxing Road
- Popular dishes: Traditional Clay Pot Rice with Preserved Meats, Traditional Shrimp Paste Stir-fried Water Spinach, Stir-fried Pig Intestines with Sauce, Stir-Fried Salted Sea Bass, Stir-fried Chicken Gizzards with Crisp Bones
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Dishes
Traditional Clay Pot Rice with Preserved MeatsA classic Cantonese dish made by cooking rice with preserved meats like lap cheong in a clay pot, creating a crispy bottom layer and rich aroma.
Traditional Shrimp Paste Stir-fried Water SpinachA classic Chinese dish made by stir-frying water spinach with shrimp paste, resulting in a savory and aromatic side dish.
Stir-fried Pig Intestines with SauceA Cantonese dish featuring stir-fried pig intestines with garlic, ginger, and chili, known for its aromatic and spicy flavor.
Stir-Fried Salted Sea BassFresh sea bass is stir-fried with ginger, garlic, and scallions in a hot wok for a quick, aromatic dish with tender fish and rich flavor.
Stir-fried Chicken Gizzards with Crisp BonesA Cantonese dish featuring chicken gizzards and crisp bones stir-fried with garlic, ginger, and chili in a savory sauce.
Stir-Fried Bullfrog Clay PotStir-fried bullfrog stew features bullfrog with onions, green and red peppers, seasoned with ginger, garlic, and fermented black beans, cooked in a clay or iron pot using high heat for quick cooking to retain tenderness and aroma.
Pear Soup with Small吊Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
Three Mushroom Stewed with Olive OilA dish of three mushrooms gently stewed in olive oil, highlighting their natural flavors and textures.
Cantonese Small OctopusA Cantonese dish made with fresh small octopus stir-fried with garlic and chili, known for its tender texture and savory flavor.
Crispy Shrimp Rolls with Red RiceRed rice crispy shrimp rolls use fresh shrimp and red rice. Shrimp is minced and mixed with red rice, then stuffed into casings and steamed or fried until cooked through, creating a crispy exterior and tender interior.
Shunde Ginger-Flavored Free-Range ChickenA classic Cantonese dish featuring free-range chicken slow-cooked with ginger, garlic, and aromatics for a rich, savory flavor.