Xiang Fu Ming Tea House (Meijiawu Branch)
农家菜 · ⭐ 4.7
No. 112, Meiling South Road, Meijiawu
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 No. 112, Meiling South Road, Meijiawu. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Hand-Pressed Taro with Vegetables, Steamed Eel with Preserved Mustard Greens, Sea Urchin Stone Pot Tofu.
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: 4.7
- Address: No. 112, Meiling South Road, Meijiawu
- Popular dishes: Hand-Pressed Taro with Vegetables, Steamed Eel with Preserved Mustard Greens, Sea Urchin Stone Pot Tofu, Immortal Chicken Pot, Tea
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Dishes
Hand-Pressed Taro with VegetablesA dish made by hand-molding taro root with vegetables, resulting in a soft and savory flavor.
Steamed Eel with Preserved Mustard GreensA Chinese dish featuring fresh eel steamed with preserved mustard greens, resulting in a savory and aromatic flavor.
Sea Urchin Stone Pot TofuSea urchin stone pot tofu is a dish made primarily with soft tofu and fresh sea urchin. The tofu is cut into cubes and placed in a heated stone pot, then simmered with an appropriate amount of broth or water. The sea urchin is evenly spread over the tofu and gently cooked over low heat until fully infused with flavor. The tofu absorbs the rich umami of the sea urchin, resulting in a delicate texture, while the sea urchin retains its distinctive, luxurious taste.
Immortal Chicken PotA flavorful chicken stew made with whole chicken, mushrooms, goji berries, and red dates, slowly simmered to perfection.
TeaTea is made from tender tea leaves processed through steps like killing green, rolling, fermentation (for some types), and drying. Main ingredient is fresh tea leaves; no additives are used, with different methods creating green tea, black tea, oolong tea, and more.
Tea-Scented Spare RibsTea-flavored spare ribs are made by marinating and stewing pork ribs with tea or tea infusion. After blanching, the ribs are slowly cooked with tea leaves, ginger slices, and green onions to absorb the tea aroma, resulting in tender meat with a subtle tea fragrance.
Tea-Scented ShrimpTea-scented shrimp features fresh large shrimp with tea (commonly Longjing or Tieguanyin), ginger slices, and scallions, cooked by blanching or steaming. The shrimp is tender, infused with tea aroma, creating a unique tea-flavored dish.
Qiantang River EelA Zhejiang regional dish featuring freshwater eel from the Qiantang River, prepared by marinating and pan-frying or braising to achieve tender texture and rich flavor.
Soy Sauce Steamed Shrimp in Copper BowlFresh shrimp steamed with soy sauce in a copper bowl, resulting in tender, flavorful meat with a rich umami taste.
Xiang Fu Ming Stir-FryA classic Chinese stir-fry featuring tender chicken, bell peppers, and onions, seasoned with garlic and ginger for a savory, aromatic dish.
Yellow Croaker with Rice CakeA traditional Chinese dish featuring fresh yellow croaker and sticky rice cake, simmered together in a savory sauce for a rich, comforting flavor.