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Changsha African Garden · Lakeside Restaurant

Hunan cuisine · ⭐ 3.9

Chazishan Village, Shaping Subdistrict

Dishes

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  Garlic and Chili Stir-fried Chicken Offal

  A stir-fried dish of chicken offal with garlic and chili, known for its spicy and aromatic flavor.
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  Spicy Sichuan-style Frog in a Wok

  Dry Pot Jumping Frog features frog legs as the main ingredient, paired with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. After frying or stir-frying, it's seasoned and simmered, then served hot in a dry pot. Precise heat control ensures flavorful, tender results.
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  Spicy Sichuan Pork with Pickled Cabbage

  A spicy stir-fry dish made with pork and pickled cabbage, popular in Sichuan cuisine.
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  He Village First-Class Pork

  A Chinese dish made with pork belly, marinated and braised until tender, seasoned with a secret sauce for rich flavor and glossy finish.
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  Hecun Reservoir Fish

  Fresh fish from Hecun Reservoir, steamed or braised with ginger, scallions, and garlic to preserve its tender texture and rich flavor.
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  He Village Beef Trio

  A Sichuan-style beef dish featuring beef brisket, flank, and tongue, slow-cooked in a secret sauce for rich flavor and tender texture.
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  Foreign Duck Hot Pot

  Foreign Duck Hot Pot is a hot pot dish featuring farm-raised foreign duck breeds (such as Muscovy duck or Cherry Valley duck) as the main ingredient. Key components include diced duck meat, duck blood, and duck offal (like gizzard and intestines). The basic preparation involves stir-frying the duck pieces with ginger, scallions, and cooking wine to remove gaminess, then simmering them in a broth (often bone or chicken broth) to form the soup base. When eating, the duck meat and offal are cooked in the boiling broth until done, and can be accompanied by side dishes like tofu, vegetables, and mushrooms. The soup base is rich and highlights the natural flavor of the duck.
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  Stir-Fried Noodles with Meatballs

  Stir-fried vermicelli with minced meat, a dish made by soaking noodles in hot water, then stir-frying with pork mince, scallions, ginger, garlic, soy sauce, doubanjiang, and chili. Garnished with green onions. Bright red color, noodles coated in savory meat flavor.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Fish Skin

  Fish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.

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