Wei Jiang Courtyard (Nanzhan Store)
Hunan cuisine · ⭐ 4.3
No. 45, East 7th Street, Longjiang Community
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 No. 45, East 7th Street, Longjiang Community. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pot-Braised Pork Ribs, Stir-Fried Beef with Vegetables, Wei Jiang Tang Steamed Pork.
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: 4.3
- Address: No. 45, East 7th Street, Longjiang Community
- Popular dishes: Spicy Pot-Braised Pork Ribs, Stir-Fried Beef with Vegetables, Wei Jiang Tang Steamed Pork, Spring Water Pork, Stone-ground Tofu
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Dishes
Spicy Pot-Braised Pork RibsDry Pot Preserved Pork Ribs is a dish featuring preserved pork ribs as the main ingredient, typically cooked with vegetables like potatoes, green peppers, and onions. The preserved ribs, seasoned and air-dried, offer a unique savory flavor. First blanch the ribs to remove odor, then stir-fry with vegetables in a dry pot, add seasonings, simmer until flavorful, and finish by thickening the sauce.
Stir-Fried Beef with VegetablesA dish of tender beef slices stir-fried with fresh vegetables in a savory sauce, known for its quick preparation and balanced flavor.
Wei Jiang Tang Steamed PorkA traditional Hunan dish made by steaming marinated pork belly with fermented black beans, chili, and garlic until tender and fragrant.
Spring Water PorkA dish made by slow-cooking pork with spring water, resulting in tender meat and a clear, fresh broth that highlights the natural flavor of the ingredients.
Stone-ground TofuStone-ground tofu is a soy-based product made by soaking soybeans, grinding them into pulp, filtering the mixture, boiling it, and then adding a coagulant. The traditional method uses a stone mill to grind the beans, preserving the rich soy aroma and delicate texture. The finished product is white or slightly yellow, with a soft, elastic consistency.
Hot Pot Mixed MushroomsA Chinese dish featuring a variety of fresh mushrooms simmered in broth, served hot in a clay pot for rich flavor and aroma.
Fermented Mandarin FishStinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
Fish Roe and Fish Bladder Hot PotA spicy hot pot featuring fresh fish roe and fish bladder, simmered in a flavorful broth with vegetables.
Fresh Ginseng Chicken Soup with Bamboo ThreadsA nourishing soup made with fresh ginseng and bamboo threads chicken, slowly simmered to bring out rich flavors and health benefits.
Stewed Guilin Catfish with Yellow SauceA dish made by stewing fresh Guilin catfish with yellow sauce, onions, garlic, and soy sauce until tender and flavorful.
Stewed Eel in Brown SauceA dish made by stewing fresh eel with brown sauce, garlic, ginger, and soy sauce until tender and flavorful.