Jinyue Hotel Restaurant
农家菜 · ⭐ 3.2
Approximately 110 meters east of Luci Road Luci No.1 Resort Hotel
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 Approximately 110 meters east of Luci Road Luci No.1 Resort Hotel. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three Fresh Ingredients Stir-Fry, Stir-Fried Chicken, White-Cut Chicken.
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: 农家菜
- Rating: 3.2
- Address: Approximately 110 meters east of Luci Road Luci No.1 Resort Hotel
- Popular dishes: Three Fresh Ingredients Stir-Fry, Stir-Fried Chicken, White-Cut Chicken, Grouper, Braised Big Bream
China trip · China travel
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Dishes
Three Fresh Ingredients Stir-FryDì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
Stir-Fried ChickenStir-fried chicken is a Chinese dish made primarily with chicken, usually thigh or breast meat cut into pieces, stir-fried quickly with scallions, ginger, garlic, and hot oil to keep the meat tender.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
GrouperGrouper is a saltwater fish commonly used in cooking. The main ingredient is fresh grouper, and the preparation methods include steaming, braising, or frying. Steaming preserves the natural flavor of the fish meat, braising adds seasonings such as soy sauce and ginger slices, and frying results in a crispy skin with tender, juicy flesh inside.
Braised Big BreamA traditional Chinese dish made by slow-cooking a large bream fish with soy sauce, sugar, and aromatics until tender and flavorful.
Braised Wuchang FishA Chinese dish made by braising Wuchang fish with soy sauce, sugar, and aromatics until tender and flavorful.
Braised DuckA traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
Scallion Oil Milk TaroScallion oil milk taro is a dish made with taro, scallion oil, and milk. The main ingredients are taro, scallion oil, and milk, and it is cooked by steaming or boiling.
ScrewSnails are a dish primarily made with snail ingredients, usually field or sea snails, cleaned and processed by boiling or blanching in water. They can be stir-fried with葱姜蒜 and chili, or simmered with豆瓣酱 and soy sauce to enhance flavor.