泓庆和牛杂(龙湖杭州江东天街店)
小吃快餐 · ⭐ 4.2
B1, Dongtian Street, Yipeng Subdistrict
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 B1, Dongtian Street, Yipeng Subdistrict. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Hand-grabbed Yellow Beef Bone, Signature Hongji Beef Offal Noodles, Beef Ribs.
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: 小吃快餐
- Rating: 4.2
- Address: B1, Dongtian Street, Yipeng Subdistrict
- Popular dishes: Hand-grabbed Yellow Beef Bone, Signature Hongji Beef Offal Noodles, Beef Ribs, Steamed Beef Tendon in Cold Sauce, Steamed Beef Tripe
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Dishes
Hand-grabbed Yellow Beef BoneA dish featuring yellow beef bones slowly stewed until tender, with rich marrow and savory flavor, traditionally eaten by hand.
Signature Hongji Beef Offal NoodlesA signature dish featuring tender beef offal simmered in a rich broth, served with smooth rice noodles for a satisfying and flavorful experience.
Beef RibsBeef short ribs are made from beef rib meat with适量 fat and connective tissue, marinated and then grilled or braised. Main ingredient is beef short ribs, seasoned with soy sauce, cooking wine, scallions, ginger, etc., cooked at high heat or slowly stewed to achieve tender texture and rich flavor.
Steamed Beef Tendon in Cold SauceA cold dish made from beef tendons that are blanched, simmered, and sliced, offering a chewy texture and savory flavor, typically served with soy or garlic dipping sauce.
Steamed Beef TripeA Cantonese cold dish made by boiling beef tripe until tender, then slicing and serving chilled with ginger and scallion sauce.
Steamed Beef ShankA cold dish made from boiled beef shank, sliced and served with ginger and scallion sauce. Tender, flavorful, and traditionally enjoyed chilled.
Steamed Beef TongueA cold dish made by boiling beef tongue until tender, then slicing it thinly and serving chilled, often with a ginger-scallion sauce or soy dipping sauce.