Shang Tanghe Yard
江浙菜 · ⭐ 3.9
Room 106, Building 1, No. 372 Xiwen 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 Room 106, Building 1, No. 372 Xiwen 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: Stir-fried Beef with Yugan Pepper and Lotus Root Stalk, Nut Vegetable Salad, Bamboo Catfish in Cantonese Style.
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: 3.9
- Address: Room 106, Building 1, No. 372 Xiwen Street
- Popular dishes: Stir-fried Beef with Yugan Pepper and Lotus Root Stalk, Nut Vegetable Salad, Bamboo Catfish in Cantonese Style, Signature Fried Rice with Eggs, Hangzhou-style Three Fresh
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Dishes
Stir-fried Beef with Yugan Pepper and Lotus Root StalkStir-fried beef with Yugan pepper and lotus root stalk is a Chinese dish made with beef, Yugan pepper, and lotus root stalk. It has a fresh and slightly spicy flavor, highlighting the natural taste of the ingredients.
Nut Vegetable SaladNut vegetable salad is made with fresh vegetables like lettuce, cucumber, tomato, and carrot, mixed with walnuts and almonds. Cut vegetables are combined with nuts and dressed with vinaigrette or salad dressing.
Bamboo Catfish in Cantonese StyleA Cantonese-style dish featuring fresh bamboo catfish steamed with ginger, scallions, and fermented black beans, highlighting the fish's natural flavor.
Signature Fried Rice with EggsSignature fried rice made with rice, eggs, scallions, carrots, ham or shrimp, stir-fried in hot oil. Uses leftover rice for fluffy texture; eggs coat each grain evenly, with colorful, diverse ingredients.
Hangzhou-style Three FreshA traditional Hangzhou dish featuring fresh shrimp, bamboo shoots, and fish, simmered in broth with ham and mushrooms for a rich, savory flavor.
Pine Mushroom Bamboo Shoot Mushroom SoupThis soup is made with pine mushrooms, bamboo shoots, and various mushrooms, cooked in broth. It has a fresh and delicious taste, rich in nutrition, and features a unique mountain flavor.
Pickled Mustard Stem Sausage Fried RicePickled mustard stem sausage fried rice is made with rice, pickled mustard stems, sausage, and eggs, all stir-fried together for a rich and savory flavor.
Delicate Cold Dish Four-Flavor PlatterDelicate cold dish four-flavor platter contains four cold dishes, mainly consisting of cooked meat, dressed vegetables, pickled seafood, and tofu products. It is made using basic methods such as dressing, pickling, and slicing, with a variety of flavors.- Crab Braised Ningbo Rice CakeA dish featuring fresh crab and chewy Ningbo rice cake, braised in a savory sauce with soy sauce, sugar, and ginger for rich flavor.
Wine-Scented Ham Chicken Broth Dacheng Island Yellow CroakerThe dish 'Wine-Scented Ham Chicken Broth Dacheng Island Yellow Croaker' features Dacheng Island Yellow Croaker, ham, and chicken broth, seasoned with wine aroma for a delicious taste.
Leek and Silver Needle Beef StripsLeek and Silver Needle Beef Strips is a Chinese dish made with fresh leeks, silver needles (mung bean sprouts), and tender beef. The beef is sliced and quickly stir-fried with leeks and mung bean sprouts, resulting in a fresh, tender, and light taste.
Pre-meal SnackA pre-meal snack is a light meal served before the main course, usually including small delicacies, fruits, and drinks to stimulate appetite and prepare for dining.
Braised Sea Bass in One PotFresh sea bass is simmered with tofu and vegetables in a pot, creating a rich and flavorful dish.