Er Fang Ya Zi Pu · From Ningxiang Huitang (Chazishan Branch)
Home-style Chinese cuisine · ⭐ 4.7
Building 3, Caofanglong Residential Community, Chazishan Village, Guanshaling Subdistrict
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 3, Caofanglong Residential Community, Chazishan Village, Guanshaling Subdistrict. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Cumin Cabbage, Stir-Fried Bean Sprouts with Skillful Hands, Spicy麻 Chicken.
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: Home-style Chinese cuisine
- Rating: 4.7
- Address: Building 3, Caofanglong Residential Community, Chazishan Village, Guanshaling Subdistrict
- Popular dishes: Cumin Cabbage, Stir-Fried Bean Sprouts with Skillful Hands, Spicy麻 Chicken, Ash Soup Old Duck, Gray Soup Fat Duck
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Dishes
Cumin CabbageA stir-fried dish made with cabbage and cumin, known for its aromatic flavor and crisp texture.
Stir-Fried Bean Sprouts with Skillful HandsA refreshing dish made by tossing tender bean sprouts with garlic, cilantro, and chili oil for a crisp, savory flavor.
Spicy麻 ChickenSpicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
Ash Soup Old DuckA traditional dish made by simmering old duck in ash-infused water, resulting in a rich, savory broth and tender meat.
Gray Soup Fat DuckGray Soup Fat Duck is a traditional Chinese dish featuring a whole, tender fatty duck. The broth is made by simmering pork bones and chicken carcasses to create a rich, milky-white stock. The duck is cleaned, blanched to remove impurities, then stewed in the broth with basic seasonings like ginger and scallions over low heat for an extended period. The long cooking process renders the duck meat fall-off-the-bone tender and turns the soup a natural grayish-white color from dissolved collagen. The dish is characterized by rich, non-greasy duck meat and a thick, flavorful broth.
Special Pan-Fried DumplingsSpecial pan-fried dumplings made with flour wrappers, filled with pork, cabbage or chives, shaped into half-moons, and cooked in a pan with a little oil and water—first fried, then steamed until the bottom is golden and crispy, while the top remains soft.
Scallion-Flavored Duck IntestinesA dish made by mixing duck intestines with scallions and seasonings, known for its crisp texture and fresh flavor.
Sun-dried BreamA traditional Chinese dish made by salting and sun-drying bream fish, resulting in a savory and chewy texture, often steamed or pan-fried.
Wind-Blown Pond FishA delicately grilled carp dish marinated in spices and served with aromatic herbs, reflecting traditional Chinese cooking techniques.
Pan-fried HairtailA dish featuring fresh hairtail fish pan-fried until golden and crispy, seasoned with salt and ginger for a savory taste.
Stir-fried Yellow Throat with TripeA classic Sichuan dish made by stir-frying fresh yellow throat and tripe with spicy chili and Sichuan peppercorns, delivering a crisp texture and bold numbing-spicy flavor.