Zifeiyu (Changsha Xiangbin Poly Plaza Branch)
Hot pot · ⭐ 3.8
Southeast side of the intersection of Longtang Road and Xianglong West Road (Poly Champagne International), Changsha Poly Champagne Plaza, Floor F4
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 Southeast side of the intersection of Longtang Road and Xianglong West Road (Poly Champagne International), Changsha Poly Champagne Plaza, Floor F4. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Crispy Pork Strips, Yongzhou Blood Duck, Paper-Wrapped Basa Fish.
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: Hot pot
- Rating: 3.8
- Address: Southeast side of the intersection of Longtang Road and Xianglong West Road (Poly Champagne International), Changsha Poly Champagne Plaza, Floor F4
- Popular dishes: Crispy Pork Strips, Yongzhou Blood Duck, Paper-Wrapped Basa Fish, Guizhi Stone Pot Fish with Grass Carp, Sour Spicy Duck Intestines
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Dishes
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Paper-Wrapped Basa FishA dish featuring basa fish wrapped in parchment or lotus leaf and steamed, with ginger, scallions, and garlic for flavor—delicate and aromatic.
Guizhi Stone Pot Fish with Grass CarpFresh grass carp is simmered in a stone pot with a secret sauce and spices, resulting in tender fish and rich, flavorful broth.
Sour Spicy Duck IntestinesA Sichuan-style cold dish made with duck intestines stir-fried with chili, vinegar, garlic, and ginger. The duck intestines are crisp and tender, offering a refreshing sour-spicy flavor perfect for drinking.
Aluminum Foil Grass CarpA dish made by marinating grass carp and baking it in aluminum foil, resulting in tender, flavorful fish with a rich aroma.