La Cai Yuan · La Zhang Lao · Jiangxi Small Stir-Fry (Xintiandi Branch)
地方菜 · ⭐ 4.2
B1 Floor, Xintiandi
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 B1 Floor, Xintiandi. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wuchang Rice, Grandmother's Stir-Fried Beef, Home-style Potato Shreds.
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: 地方菜
- Rating: 4.2
- Address: B1 Floor, Xintiandi
- Popular dishes: Wuchang Rice, Grandmother's Stir-Fried Beef, Home-style Potato Shreds, Stir-fried Mushroom Four Treasures, Signature Sour Fish
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Dishes
Wuchang RiceWuchang rice is made from high-quality Wuchang rice, carefully washed and cooked with the right amount of water. The grains are distinct, with a soft and sticky texture and an aromatic fragrance.
Grandmother's Stir-Fried BeefStir-fried beef with tender beef, green and red peppers, and onions, seasoned with soy sauce, cooking wine, and sugar, quickly cooked over high heat. Tender meat with appealing color and rich aroma.
Home-style Potato ShredsHome-style shredded potatoes is a dish primarily made with potatoes, which are sliced into thin strips and stir-fried. During cooking, garlic and chili can be added to enhance the flavor. The finished dish features a crisp texture and an appealing color.
Stir-fried Mushroom Four TreasuresStir-fried Mushroom Four Treasures is a Chinese dish made with various mushrooms and vegetables quickly stir-fried. Main ingredients include shiitake, wood ear fungus, oyster mushrooms, and enoki mushrooms, with a fresh and fragrant taste.
Signature Sour FishSignature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
Preserved Vegetable and Pork Pudding with Steamed EggA Chinese dish combining savory preserved vegetables, minced pork, and steamed egg for a rich, layered flavor.
Boiling TripeA classic Sichuan dish made with fresh beef tripe quickly cooked in a spicy broth, known for its crisp texture and numbingly spicy flavor.
泡菜牛肉泡菜牛肉是一道以牛肉和泡菜为主要食材的菜肴。牛肉切片后与泡菜一同炒制，加入调味料如酱油、蒜末、姜片等，使牛肉吸收泡菜的酸香风味。制作过程中通常使用热油爆香辅料，再将牛肉与泡菜翻炒均匀，最后收汁即可。
Sizzling Pork LiverA Sichuan-style dish made by quickly stir-frying fresh pork liver with vegetables like bell peppers, resulting in a tender and spicy flavor.
Stir-Fried Wagyu Beef TenderloinA dish made by quickly stir-frying tender beef from the sirloin with vegetables, resulting in a flavorful and tender texture.
Bamboo Forest Chicken Stir-FryA stir-fried chicken dish with bamboo shoots, peppers, and onions, known for its savory and slightly spicy flavor.
Grandma's Braised Chicken FeetA traditional home-style dish made by slow-cooking chicken feet with soy sauce, sugar, star anise, and ginger until tender and flavorful.
Minced Meat Steamed EggMinced pork meatballs steamed with eggs, a dish where seasoned pork is shaped into patties and placed on egg mixture, then steamed until tender and fragrant.