Suancai Fish Restaurant (Hualotang Branch)
Sichuan cuisine · ⭐ 4.6
No. 29, Yinghe Street
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 No. 29, Yinghe Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Duck, Stir-Fried Pork and Green Beans, Crawfish.
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: 4.6
- Address: No. 29, Yinghe Street
- Popular dishes: Braised Duck, Stir-Fried Pork and Green Beans, Crawfish, Spicy Pork Intestines in Dry Pot, Salted Pepper Spare Ribs
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Dishes
Braised DuckBraised duck uses duck as the main ingredient, blanched and then slowly simmered in a seasoned broth made from soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns, allowing the meat to absorb the rich flavors.
Stir-Fried Pork and Green BeansA classic Chinese home-style dish made by stir-frying fresh green beans with minced pork, resulting in a savory and tender flavor.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Spicy Pork Intestines in Dry PotDry Pot Intestines is a dish featuring pig intestines as the main ingredient, stir-fried with chili, garlic, ginger, and doubanjiang after cleaning and blanching. It has a bright red color, soft yet chewy texture, and rich aroma.
Salted Pepper Spare RibsBlack pepper salt ribs is a Chinese dish made with pork ribs, marinated and deep-fried until crispy, then stir-fried with black pepper salt, scallions, and ginger. Golden in color, it's crispy outside and tender inside with a rich pepper-salt aroma.
Beef and Tofu Skin Hot PotA dish featuring tender beef slices and tofu skin cooked together in a small hot pot with vegetables and seasonings, resulting in a rich, savory flavor.
Steamed Pork Tongue in Cold SauceA Cantonese cold dish made by boiling pork tongue until tender, then slicing it cold to serve, known for its crisp texture and mild flavor.
Celery Squid Stir-FryA dish featuring fresh squid and celery stir-fried quickly to retain texture and flavor, commonly found in Chinese home cooking.
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.
Fried Tofu with Shredded PorkFragrant dried tofu with pork strips is a Chinese dish made from tofu and lean pork. Tofu and pork are sliced, stir-fried together with葱姜蒜, seasoned with soy sauce and cooking wine, and cooked until flavorful. Hot oil is used to enhance aroma.
Chicken Intestines and Gizzards with Pickled BeansA stir-fried dish made with chicken intestines and gizzards combined with pickled beans, known for its tangy and spicy flavor.