Shili Xiangfeng Restaurant
Hunan cuisine · ⭐ 3.5
Nos. 1–3 Shopfronts, No. 29, Group 34, Fusheng Village, Jinggang Town
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 Nos. 1–3 Shopfronts, No. 29, Group 34, Fusheng Village, Jinggang Town. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Cured Pork with Winter Bamboo Shoots, Sichuan-Style Boiled Fish Head, Lotus Root and Pork Rib Soup.
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: 3.5
- Address: Nos. 1–3 Shopfronts, No. 29, Group 34, Fusheng Village, Jinggang Town
- Popular dishes: Dry Pot Cured Pork with Winter Bamboo Shoots, Sichuan-Style Boiled Fish Head, Lotus Root and Pork Rib Soup, Pan-fried Cucumber with Perilla, Sauce-Seasoned Huai Shan
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Dishes
Dry Pot Cured Pork with Winter Bamboo ShootsCured pork and winter bamboo shoots are stir-fried and simmered with seasonings. The cured pork is rich in salty aroma, while the winter bamboo shoots are crisp and refreshing, creating a harmonious and flavorful dish.
Sichuan-Style Boiled Fish HeadA Sichuan-style dish featuring a male fish head simmered in a spicy, numbing broth with vegetables and seasonings.
Lotus Root and Pork Rib SoupLotus root and pork rib soup made with fresh lotus root and pork ribs, simmered until the ribs are tender and the lotus root is soft and creamy, resulting in a clear, flavorful broth.
Pan-fried Cucumber with PerillaBasil-fried cucumber is a dish primarily made with cucumbers and perilla leaves. After slicing the cucumber, it is pan-fried together with perilla leaves in hot oil, which gives the cucumber a slight charred aroma while allowing the fragrance of the perilla leaves to infuse, creating a unique flavor.
Sauce-Seasoned Huai ShanA dish made by stir-frying peeled and sliced huai shan with a savory sauce, resulting in a soft, slightly sweet texture with rich sauce flavor.
Leek and Lettuce SkinMade from the outer skins of leeks and lettuce, blanched and served cold. Crisp texture with a mild, fresh flavor highlighting the natural taste of vegetables.