Wang Yuanxing Jiangnan Branch
江浙菜 · ⭐ 3.7
Nos. 1-12, Xihengtou Street
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 Nos. 1-12, Xihengtou Street. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Herbal Duck Stew, Spiky Pork Balls, Old-Style Tender Eel Strips.
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: 江浙菜
- Rating: 3.7
- Address: Nos. 1-12, Xihengtou Street
- Popular dishes: Herbal Duck Stew, Spiky Pork Balls, Old-Style Tender Eel Strips, Tangqi Board Duck, Tangqi Vinegar-Braised Fish
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Dishes
Herbal Duck StewA nourishing stew made with old duck and medicinal herbs like goji berries, codonopsis, and astragalus, slowly simmered for a rich, healthy flavor.
Spiky Pork BallsA traditional Chinese dish made of minced pork shaped into balls, coated with a spiky outer layer and fried or steamed for a tender, chewy texture.
Old-Style Tender Eel StripsA traditional Suzhou dish featuring tender eel strips cooked slowly with ham and bamboo shoots until soft and flavorful.
Tangqi Board DuckTangqi Board Duck is a traditional dish from Hangzhou's Tangqi area, made by curing and air-drying ducks before boiling them, resulting in firm, savory meat.
Tangqi Vinegar-Braised FishTangqi Vinegar-Braised Fish is a dish made with fresh fish and ingredients such as vinegar, ginger, and garlic, using a braising method. It has a tender texture and a rich sour aroma, with a unique flavor.
Fruitwood Roast DuckPeking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stewed Eel with VegetablesA classic Jiangsu dish featuring tender eel cooked with bamboo shoots, ham, and mushrooms in a savory broth.
Pipa Braised PorkPipa Braised Pork features tender pork belly slow-cooked in a savory sauce, shaped like a lute for elegant presentation.
Snail Stuffed with PorkA dish made by stuffing snails with pork filling and steaming them until tender, offering a rich blend of flavors.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Fine Sand Lamb TailsA traditional Chinese dessert made by wrapping sweet bean paste in lamb fat and deep-frying until golden and crispy.
Steamed Pork BunsSteamed pork dumplings with thin skin and rich broth, made by mixing minced pork with scallions, ginger, and seasonings, then steamed to perfection.