Chongqing Roast Chicken with Paper-wrapped Fish
Sichuan cuisine · ⭐ 3.6
No. 1-2 Chuangye Road, Qianjin Subdistrict, Qiantang New Area
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. 1-2 Chuangye Road, Qianjin Subdistrict, Qiantang New Area. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Northeast Black Wood Ear, Non-pollution Chinese Cabbage, Shrimp.
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: 3.6
- Address: No. 1-2 Chuangye Road, Qianjin Subdistrict, Qiantang New Area
- Popular dishes: Northeast Black Wood Ear, Non-pollution Chinese Cabbage, Shrimp, Sauce-Flavored Spare Ribs Pot, Chongqing-style Stewed Chicken with Crab
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Northeast Black Wood EarNortheast Black Wood Ear is a traditional Northeast Chinese dish primarily made with black wood ear mushrooms. To prepare it, dried black wood ears are first soaked and then stir-fried simply with garlic, chili, and other seasonings. The dish features the unique tender and slippery texture of black wood ears, with a glossy black color and rich nutritional value.
Non-pollution Chinese CabbageA healthy dish made from fresh, pollution-free Chinese cabbage, lightly cooked to preserve its crisp texture and natural flavor.
ShrimpShrimp is a dish primarily made with fresh shrimp as the main ingredient. During preparation, shrimp are typically cleaned and either kept with their shells intact or deveined while retaining the tail for an attractive presentation. Shrimp can be simply steamed to preserve its natural flavor, or stir-fried with various seasonings, or grilled until golden and crispy. Different cooking methods impart diverse textures to the shrimp.
Sauce-Flavored Spare Ribs PotSauce-flavored spare ribs pot features tender pork ribs simmered in a rich, savory sauce made from fermented bean paste and sweet soy sauce, ideal for serving with rice or as a hearty main dish.
Chongqing-style Stewed Chicken with CrabA spicy and flavorful Sichuan dish made by stewing young chicken with chili, Sichuan pepper, and fermented bean paste, known for its rich aroma and numbing heat.
Green-skinned Winter MelonA dish made from green-skinned winter melon, typically blanched or stir-fried lightly to preserve its crisp texture and mild flavor.
Leek and Egg DumplingsLeek and egg dumplings are a classic Chinese dumpling made with fresh leeks and eggs as the main ingredients. The preparation involves chopping the leeks, mixing them with cooked eggs, adding appropriate seasonings to create the filling, then wrapping the filling in dumpling wrappers and boiling until cooked through.
Mung Bean SproutsMung bean sprouts are grown from mung beans and have a long, slender shape with two small,嫩 green leaves at the tip. They can be cooked by stir-frying, made into a cold dish, or used as an ingredient. The texture is crisp and tender, and they are rich in nutrition.