Jiangzhi Xuan
新疆菜 · ⭐ 3.6
No. 224 Baochu 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 No. 224 Baochu Road. It is a 新疆菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Gobi Desert Lamb Ribs, Hand-Grabbed Rice, Shawan Big Pot Chicken.
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: 新疆菜
- Rating: 3.6
- Address: No. 224 Baochu Road
- Popular dishes: Gobi Desert Lamb Ribs, Hand-Grabbed Rice, Shawan Big Pot Chicken, Roasted Bun, Casserole Meat
China trip · China travel
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Dishes
Gobi Desert Lamb RibsGobi Desert Lamb Ribs are made with fresh lamb ribs marinated with spices and grilled over charcoal, resulting in a crispy exterior and tender interior with a rich aroma.
Hand-Grabbed RiceHand-pulled rice is a dish made from rice, mutton, carrots, onions, and other ingredients. To prepare it, first stew the mutton until tender, then add diced carrots and onions, and cook together with rice to allow the rice to fully absorb the meat's aroma and the vegetables' natural sweetness.
Shawan Big Pot ChickenShawan large plate chicken is a dish made primarily with chicken, paired with vegetables such as potatoes and green peppers, stir-fried and then combined. The chicken is cut into large pieces and stir-fried together with spices and seasonings until fully flavored, then mixed with the stir-fried vegetables and noodles before serving.
Roasted BunBaked buns are a type of pastry made primarily from flour, with various fillings that can be wrapped inside. After fermentation, they are baked at high temperatures in an oven until the surface turns golden and crispy, while the inside remains soft and juicy.
Casserole MeatCangzi meat is a dish primarily made with pork, typically using belly pork or lean meat cut into pieces and stewed together with seasonings in a clay pot. During preparation, soy sauce, cooking wine, scallions, and ginger are added, then slowly simmered over low heat until the meat becomes tender and the broth becomes rich.