Lin Family Firewood Chicken (Jingu Branch)
Hot pot · ⭐ 4.1
Beside the market in Zone C, Jingui Residential Community, Baotang Road
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 Beside the market in Zone C, Jingui Residential Community, Baotang Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Potato Slices, Napa cabbage, 柴火鸡.
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: 4.1
- Address: Beside the market in Zone C, Jingui Residential Community, Baotang Road
- Popular dishes: Potato Slices, Napa cabbage, 柴火鸡, Corn Tortilla, Konjac Tofu
China trip · China travel
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Dishes
Potato SlicesPotato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
Napa cabbageNapa cabbage is a common vegetable widely loved for its tender texture and nutritional value. When preparing it, the cabbage is usually washed and cut into segments, and can be stir-fried, simmered, or made into soups. Seasonings can be added according to taste during cooking.
柴火鸡柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
Corn TortillaCorn tortillas are primarily made by mixing cornmeal with water, adding a适量 of salt for seasoning, then kneading into a dough and rolling it into thin, round pancakes. These are cooked on a flat pan until both sides turn golden brown. They can be eaten as is or paired with other ingredients.
Konjac TofuKonjac tofu is a food made primarily from konjac flour, processed through soaking, solidifying, and shaping. It has a smooth texture and a taste similar to traditional tofu, but with very low calories. The preparation involves mixing konjac powder with water, heating the mixture, adding a coagulant such as calcium chloride or gypsum, and cooling it to form a semi-transparent gel.