Yufang Big Bowl Kitchen (Lijing Huating Branch)
Hunan cuisine · ⭐ 3.3
No. 102, Building 48, Lijing Huating
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 No. 102, Building 48, Lijing Huating. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Tofu Noodles, Chopped Chili Fish Head, Original Beef Offal.
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: 3.3
- Address: No. 102, Building 48, Lijing Huating
- Popular dishes: Cold-Mixed Tofu Noodles, Chopped Chili Fish Head, Original Beef Offal, Spicy Dry Pot with Deer Antler Mushrooms, Pan-fried Stinky Catfish
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Dishes
Cold-Mixed Tofu NoodlesA refreshing cold dish made with tofu noodles and vegetables, dressed with a tangy and spicy sauce.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Original Beef OffalA traditional Chinese dish made with beef offal such as tripe, intestines, and lungs, slowly stewed to bring out the natural flavors.
Spicy Dry Pot with Deer Antler MushroomsDry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
Pan-fried Stinky CatfishFlat-pan stinky mandarin fish is a dish made with fresh mandarin fish that has been marinated in fermented tofu or stinky brine, then pan-fried in a flat-bottomed skillet. The fish skin is slightly charred while the inside remains tender and juicy, and it's cooked together with辅料 such as scallions, ginger, and garlic to preserve the original flavor of the fish meat.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Coconut JuiceA refreshing drink made from fresh coconut water, naturally sweet and light, perfect for quenching thirst in summer.
Sichuan-Style Squidlets in Boiling WaterA spicy Sichuan dish featuring tender squidlets quickly blanched in boiling water and topped with chili oil and seasonings, delivering a bold, numbingly spicy flavor.
Stir-fried Chicken with Old GingerOld ginger stir-fried chicken is a Chinese dish featuring chicken and old ginger as main ingredients. Chicken pieces are stir-fried with sliced ginger and seasonings, absorbing the spicy aroma of ginger. The process typically involves heating oil, sautéing ginger first, then quickly stir-frying chicken until cooked through.
Braised Eel with Preserved PorkA traditional Chinese dish featuring eel and preserved pork, slowly braised to create a rich, savory flavor.