West Lake Guo Hotel · Zhiwei Hall
江浙菜 · ⭐ 4.4
Building No. 8, West Lake State Guesthouse, No. 18 Yanggong Causeway
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 Building No. 8, West Lake State Guesthouse, No. 18 Yanggong Causeway. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dongpo Braised Pork, Ningbo Eel Sauce, Song's Fish Soup.
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: 4.4
- Address: Building No. 8, West Lake State Guesthouse, No. 18 Yanggong Causeway
- Popular dishes: Dongpo Braised Pork, Ningbo Eel Sauce, Song's Fish Soup, Osmanthus Sugar Rice Cake, Refreshing Eel Paste
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Dishes
Dongpo Braised PorkDongpo Braised Pork is a traditional Chinese dish made by slow-cooking pork belly with soy sauce, rice wine, and sugar until tender and flavorful.
Ningbo Eel SauceNing-style eel sauce is a traditional Ningbo dish featuring eel as the main ingredient. After cleaning and deboning, the eel is sliced and stir-fried with lard, soy sauce, sugar, and cooking wine, then thickened with cornstarch to create a rich sauce, finished with chopped green onions. Proper heat control ensures tender eel and flavorful broth.
Song's Fish SoupSong's Fish Soup is a soup made from fresh fish meat with辅料 like ham, mushrooms, and bamboo shoots. Fish meat is minced, mixed with egg white and starch, cooked, then simmered with broth and辅料, finally thickened into a soup.
Osmanthus Sugar Rice CakeA traditional Chinese dessert made from glutinous rice cake soaked in sugar syrup and garnished with fresh osmanthus flowers, offering a soft, sweet taste with floral aroma.
Refreshing Eel PasteA cold dish made from eel, mixed with vegetables and seasonings for a fresh, tender taste.
Lotus Leaf ChickenA traditional Chinese dish made by steaming a whole chicken wrapped in lotus leaves, resulting in tender meat infused with fragrant lotus aroma.
Hupao Spring Water Matsutake RiceA delicately prepared rice dish using matsutake mushrooms and Hupao spring water, resulting in a rich, aromatic flavor and tender texture.
West Lake Vinegar FishWest Lake Vinegar Fish is made from fresh grass carp, which, after cooking, has a bright red color and a shape resembling a crab. During the cooking process, sugar and vinegar are added for seasoning, and finally a smooth, glossy sweet-and-sour sauce is poured over it.
Crispy Eggplant PastryCrispy eggplant is a dish featuring eggplant as the main ingredient. Sliced eggplant is coated in a batter made from flour, starch, and eggs, then deep-fried until golden and crispy. It's tossed with or drizzled over a seasoned sauce, emphasizing a perfect balance of crunchy exterior and tender interior.
Steamed Crab in WineSteamed crab is a cold dish made from fresh crabs marinated in a brine of yellow wine, soy sauce, sugar, ginger slices, and scallions for several hours to absorb the flavors.
Longjing ShrimpLongjing Shrimp is a dish primarily made with fresh shrimp and Longjing tea. The shrimp are carefully prepared and combined with the unique fragrance of Longjing tea, then gently stir-fried to create a dish that highlights tender shrimp and an aromatic tea flavor.