Hei Seo Jin · Changsha Stinky Tofu (Guangji Road Branch)
小吃快餐 · ⭐ 3.6
No. 17 Guangji Road, Tangqi Ancient Town
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 No. 17 Guangji Road, Tangqi Ancient Town. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Osmanthus Wine Fermented Ice Tangyuan, Special Pork Tenderloin, Sugar Oil Rice Balls.
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: 小吃快餐
- Rating: 3.6
- Address: No. 17 Guangji Road, Tangqi Ancient Town
- Popular dishes: Osmanthus Wine Fermented Ice Tangyuan, Special Pork Tenderloin, Sugar Oil Rice Balls, Old Changsha Large Sausage, Changsha Stinky Tofu
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Dishes
Osmanthus Wine Fermented Ice TangyuanA traditional Chinese dessert made with glutinous rice balls, fermented rice wine, and osmanthus syrup, served chilled for a soft, sweet, and fragrant experience.
Special Pork TenderloinPork tenderloin slices marinated and fried, then stir-fried with vegetables for a crispy exterior and tender interior.
Sugar Oil Rice BallsSugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
Old Changsha Large SausageOld Changsha large sausage is a traditional cured meat made from pork, seasoned with chili, Sichuan pepper, salt, sugar, and liquor, then stuffed into casings and air-dried or smoked.
Changsha Stinky TofuChangsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.