Jiangjing New Kitchen
Hunan cuisine · ⭐ 3.7
Second Floor, Shop No. 92, Binjiang Xinwaitan, Yanhe North Road
Dragon Mate tips
If you are traveling in China to visit Changsha, 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 Second Floor, Shop No. 92, Binjiang Xinwaitan, Yanhe North Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Lobster-style Shrimp, Meishan Free-range Chicken, 梅菜扣肉夹馍.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Hunan cuisine
- Rating: 3.7
- Address: Second Floor, Shop No. 92, Binjiang Xinwaitan, Yanhe North Road
- Popular dishes: Spicy Lobster-style Shrimp, Meishan Free-range Chicken, 梅菜扣肉夹馍, Nourishing Lamb Stew, Pan-fried Bun
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Dishes
Spicy Lobster-style ShrimpA spicy shrimp dish made with fresh shrimp and Sichuan seasoning, known for its bold flavor and aromatic spices.
Meishan Free-range ChickenMeishan free-range chicken is slow-cooked in a clay pot with ginger and goji berries, resulting in tender meat and rich broth.
梅菜扣肉夹馍梅菜扣肉夹馍是一道以五花肉和梅干菜为主要食材的中式快餐菜品。五花肉经过焯水、炖煮至软烂，与梅干菜一同蒸制入味，最后将肉和梅干菜夹入烤制的馍中食用。
Nourishing Lamb StewA nourishing lamb stew made with medicinal herbs like angelica root and goji berries, slow-cooked to enhance flavor and health benefits.
Pan-fried BunA pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
Stir-fried Local Chicken with Tea OilTea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.
Sour Radish with Beef TripeA cold dish made with beef tripe and pickled radish, tossed in spicy oil, garlic, and vinegar for a crisp, tangy flavor.
Green Pepper Stewed Wild DuckA Chinese dish featuring old wild duck stewed with green peppers, resulting in tender meat and aromatic flavor.
Eel with Cucumber StewA dish made by stewing eel and cucumber together with seasonings, resulting in a tender and refreshing flavor.
Longtian Mountain Spring Boiled Organic FishFresh organic fish cooked in Longtian mountain spring water, highlighting the natural flavor of the fish with minimal seasoning.