Bashu Taste
Sichuan cuisine · ⭐ 4.2
China Qiantang Aviation Building, No. 66 Shimin 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 China Qiantang Aviation Building, No. 66 Shimin Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kobayashi Pepper Ginger Chicken with Millet, Young Ginger and Chili Chicken, Traditional Five-Nut Handmade Tangyuan.
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: 4.2
- Address: China Qiantang Aviation Building, No. 66 Shimin Street
- Popular dishes: Kobayashi Pepper Ginger Chicken with Millet, Young Ginger and Chili Chicken, Traditional Five-Nut Handmade Tangyuan, Ancient Method Dry Beef Shank with Tenderloin, Round Steamer Sichuan-style Preserved Meat Assortment
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Dishes
Kobayashi Pepper Ginger Chicken with MilletKobayashi Pepper Ginger Chicken with Millet is a Chinese dish made with chicken, pepper, ginger, and millet. Chicken pieces are stir-fried with pepper and ginger, then cooked with millet.
Young Ginger and Chili ChickenA Sichuan-style dish featuring tender chicken, young ginger, and small chili peppers, stir-fried to bring out a spicy and aromatic flavor.- Traditional Five-Nut Handmade TangyuanA traditional Chinese dessert made with glutinous rice dough filled with a mix of five nuts—walnut, almond, peanut, sesame, and melon seed—hand-shaped and boiled until soft and sweet.
Ancient Method Dry Beef Shank with TenderloinAncient method dry beef shank with tenderloin, made from premium beef brisket slowly braised in traditional seasoning for rich flavor and tender texture.
Round Steamer Sichuan-style Preserved Meat AssortmentA selection of cured meats made with pork, seasoned and smoked using Sichuan spices, steamed in a round bamboo steamer for rich aroma and savory flavor.
Sichuan Twice-Cooked PorkA classic Sichuan dish made by boiling pork belly, then stir-frying with vegetables and spicy seasonings like doubanjiang and chilies.
Peach Kernel Gong Bao ShrimpA fusion dish featuring tender shrimp balls stir-fried with crispy peach kernels in a sweet and sour Sichuan-style sauce.
Classic MaoxuewangClassic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
Old Chengdu Red Oil Chicken SlicesOld Chengdu Red Oil Chicken Slices is a Sichuan dish made with local chicken and red oil, chili, and Sichuan pepper. The chicken is tender, and the red oil is spicy and fragrant.
Homemade Pickled Pepper TripeA Sichuan-style dish made with pork kidneys stir-fried with homemade pickled peppers, garlic, and ginger for a spicy and tangy flavor.
Sichuan-style Husband and Wife Lung SlicesA classic Sichuan dish made with beef offal, seasoned with chili oil, Sichuan peppercorns, and fermented bean paste, offering a bold, numbingly spicy flavor.
Sour Soup DumplingsSour soup dumplings are a snack made primarily with pork filling, served with a specially prepared sour soup. The pork filling is wrapped in dumpling wrappers, boiled until cooked through, then drained and topped with a tangy and spicy sour soup, garnished with chopped green onions and cilantro for added aroma.
Fish-flavored Crispy ShrimpFresh shrimp are coated in a light batter and deep-fried until crispy, then tossed in a tangy fish-flavored sauce made from vinegar, sugar, soy sauce, garlic, ginger, scallion, and pickled chili.