Jin Qiang Tempura
日料 · ⭐ 4.4
Building 45, Xiyuan Beili
Dragon Mate tips
If you are traveling in China to visit Changsha, this restaurant is worth a stop for great food. This restaurant is located at Building 45, Xiyuan Beili. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Low-Temperature Australian Wagyu Tongue, Wagyu Beef, Wagyu Tempura.
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: Changsha
- Category: 日料
- Rating: 4.4
- Address: Building 45, Xiyuan Beili
- Popular dishes: Low-Temperature Australian Wagyu Tongue, Wagyu Beef, Wagyu Tempura, Hichiji Sashimi, Shrimp Tempura
China trip · China travel
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Dishes
Low-Temperature Australian Wagyu TongueSlow-cooked Australian wagyu tongue, preserving its tender texture and rich flavor, served with a special sauce.
Wagyu BeefWagyu is a high-quality beef primarily sourced from specific Japanese cattle breeds, such as Black Wagyu and Brown Wagyu. It is typically cooked using low-temperature slow cooking, charcoal grilling, or pan-searing to preserve its delicate texture and rich fat distribution.
Wagyu TempuraA premium dish featuring tender wagyu beef lightly battered and deep-fried to perfection, offering a crispy exterior and rich, succulent interior.
Hichiji SashimiFresh Hichiji fish sliced and served raw, typically with wasabi and soy sauce for a delicate, savory taste.
Shrimp TempuraFried shrimp coated in a light batter and deep-fried until crispy, preserving the shrimp's natural sweetness.
Conger Eel TempuraConger eel tempura features fresh conger eel coated in a light batter and deep-fried until crispy, offering a delicate balance of crunch and savory flavor.
Sea Urchin TempuraSea urchin tempura is a Japanese fried dish featuring fresh sea urchin as the main ingredient, coated in a light batter and deep-fried to golden crispness. The rich flavor of the sea urchin blends perfectly with the crispy batter, creating a unique texture.
Enoki MushroomHericium erinaceus is an edible mushroom resembling antlers, primarily made from the mushroom body. Fresh hericium is cleaned, sliced or torn into pieces, and can be stir-fried, simmered in soup, or grilled to preserve its natural flavor.
Bluefin Tuna Hand RollFresh bluefin tuna hand roll with sushi rice, seaweed, and cucumber, delicately rolled by hand for a fresh oceanic taste.
Crab Roe Tea Bowl Steamed EggA delicate Japanese dish made by steaming crab roe and egg with dashi, resulting in a silky, savory custard.