欹qi风轩·景园山房创意菜·bistro(虎跑店)
江浙菜 · ⭐ 4.6
No. 40 Hupao Road (Exit of Hangzhou Zoo)
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. 40 Hupao Road (Exit of Hangzhou Zoo). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Baked Nine-Year Lily, Herb-Roasted Chicken, Steamed Sea Bass in Clay Pot.
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: 江浙菜
- Rating: 4.6
- Address: No. 40 Hupao Road (Exit of Hangzhou Zoo)
- Popular dishes: Baked Nine-Year Lily, Herb-Roasted Chicken, Steamed Sea Bass in Clay Pot, Bamboo Fortune Panda Buns, Mint Yogurt Duck
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Dishes
Baked Nine-Year LilyA refined dish featuring fresh lilies, eggs, cream, and cheese, baked to perfection. The lilies offer a delicate sweetness while the creamy filling adds richness and smoothness.
Herb-Roasted ChickenHerb-roasted chicken features a whole chicken marinated in herbs like thyme, garlic, and olive oil, then slowly roasted to perfection for a flavorful and tender dish.
Steamed Sea Bass in Clay PotFresh sea bass is steamed in a clay pot with ginger and scallions, resulting in tender fish and rich broth.
Bamboo Fortune Panda BunsA creative Chinese dim sum featuring panda-shaped buns made from glutinous rice flour, filled with black sesame and red bean paste, and decorated with bamboo patterns, steamed to perfection.
Mint Yogurt DuckMint Yogurt Duck features duck marinated in yogurt and mint, then grilled to perfection—refreshing, tangy, and subtly aromatic.
Hupao Spring Handmade Black Tofu StewMade with handmade black tofu using Hupao Spring water, simmered with mushrooms and vegetables for a rich, savory flavor.
Hupao Spring Black Tofu PotHupao Spring Black Tofu Pot is a soup pot dish primarily made with Hangzhou's Hupao spring water and specially prepared black tofu. Main ingredients include black tofu, Hupao spring water, shiitake mushrooms, green vegetables, and bamboo shoots. During preparation, the black tofu is cut into pieces and placed in a clay pot with soaked shiitake mushrooms and bamboo shoots. Hupao spring water is added, and the mixture is simmered over low heat until the tofu fully absorbs the broth. Green vegetables are added briefly before serving. The finished dish has a clear broth and tender tofu, highlighting the natural flavors of the ingredients.
Golden Thread Preserved Meat Fried RiceA Cantonese dish made by stir-frying preserved meats and vegetables with rice, resulting in a fragrant and savory meal.
Golden Sand Shrimp Paste TaroGolden Sand Shrimp Paste Taro is a fusion dish featuring shrimp paste, taro, and salted egg yolk. The shrimp paste is made from fresh shrimp, while taro is steamed or fried until crispy outside and soft inside. Salted egg yolk is crushed and stir-fried until sandy ('golden sand'). The shrimp paste is wrapped or stuffed into taro pieces, coated with the sandy egg yolk, and quickly stir-fried or baked until aromatic. The dish has a golden color, with tender shrimp paste, soft taro, and savory, crispy egg yolk coating.
Golden Sauce Baked Mandarin FishFresh mandarin fish marinated in golden sauce and baked until tender, with a rich, savory flavor.
Fresh麻Avocado and Century EggA creative fusion dish featuring avocado and century egg, seasoned with Sichuan pepper oil, garlic, and scallions. The creamy avocado complements the rich, savory egg for a refreshing, numbing flavor.- Chicken Broth Bok ChoyA dish made with fresh bok choy cooked in chicken broth, offering a delicate and savory flavor.