Yu You Xiang Quedzhou Stone Pot Fish (Tianrun Center Branch)
Hot pot · ⭐ 4.0
80 meters southeast of the intersection of Guihua Er Road and Ruoying Lane
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 80 meters southeast of the intersection of Guihua Er Road and Ruoying Lane. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Handmade Fresh Duck Gizzard Flowers, Fresh Quail Eggs, Special Turtle and Chicken Stew.
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: Hot pot
- Rating: 4.0
- Address: 80 meters southeast of the intersection of Guihua Er Road and Ruoying Lane
- Popular dishes: Handmade Fresh Duck Gizzard Flowers, Fresh Quail Eggs, Special Turtle and Chicken Stew, Pork Throat Slices, Freshly Sliced Baby Bok Choy
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Dishes
Handmade Fresh Duck Gizzard FlowersHandmade fresh duck gizzard flowers are made with fresh duck gizzards, carefully cut and cooked. The texture is crisp and tender, with a delicious flavor.
Fresh Quail EggsFresh quail eggs are small, delicate eggs commonly boiled or steamed, offering a tender texture and rich flavor, often served with soy sauce or sesame oil.
Special Turtle and Chicken StewA nourishing dish made by slow-cooking fresh turtle and chicken with ginger and goji berries, resulting in a rich and flavorful broth.
Pork Throat SlicesA Sichuan-style cold dish made from sliced pork throat, quickly blanched and tossed with garlic, chili, and cilantro for a crisp, spicy flavor.- Freshly Sliced Baby Bok ChoyA healthy dish made with fresh baby bok choy, sliced and stir-fried to retain its crisp texture and natural sweetness.
Spicy Fish in Stone PotFresh fish cooked in a hot stone pot with spicy Sichuan sauce and vegetables, delivering a bold, aromatic flavor.
Goat Spine Hot PotMutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
Fresh Softshell Turtle and Bullfrog Hot PotA spicy hot pot featuring fresh softshell turtle and bullfrog, simmered in a rich, aromatic broth with Sichuan spices and vegetables.
Fresh Black Fish SlicesFresh black fish slices are made from boneless, thinly sliced fish marinated with wine and salt, then stir-fried quickly with ginger and garlic in hot oil, finished with a savory sauce for a tender, flavorful dish.
Pig Kidney with Wheat Ear PatternA Chinese dish featuring pig kidneys sliced into a wheat ear pattern and stir-fried with vegetables for a crisp, savory taste.
Spicy Tender BeefSpicy tender beef is a dish made primarily with tender beef, seasoned with various spices and chili peppers. First, the tender beef is sliced and marinated, then quickly stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its fresh and tender texture.