Old Changsha Home-style Cuisine (Luogang Store)
Home-style Chinese cuisine · ⭐ 3.7
No. 338, Building S, 3rd Floor, Luogang Aoyuan Plaza
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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. 338, Building S, 3rd Floor, Luogang Aoyuan Plaza. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Homestyle Stir-Fried Pork, Large Plate Green Beans, Dry-burned Yellow Croaker.
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: Guangzhou
- Category: Home-style Chinese cuisine
- Rating: 3.7
- Address: No. 338, Building S, 3rd Floor, Luogang Aoyuan Plaza
- Popular dishes: Homestyle Stir-Fried Pork, Large Plate Green Beans, Dry-burned Yellow Croaker, Stir-fried dried beans with preserved pork, Sichuan-style Spicy and Numbing Sea Bass
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Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Large Plate Green BeansA home-style dish made with long green beans stir-fried with garlic and chili, served in a large bowl for family meals.
Dry-burned Yellow CroakerDry-burned yellow croaker is a Chinese dish featuring yellow croaker as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, and doubanjiang. It's simmered with water and seasonings until flavorful, then reduced to a thick sauce that clings to the fish.
Stir-fried dried beans with preserved porkDry beans and cured pork are stir-fried together. Soak the dry beans, cut into segments, slice the pork, heat oil in a wok, fry the pork until it releases oil, then add beans and stir-fry until cooked through, season and serve.
Sichuan-style Spicy and Numbing Sea BassFresh sea bass cooked in a spicy and numbing broth with Sichuan peppercorns and chili, resulting in a bold, aromatic dish.
Spicy Stir-Fried BullfrogA dish of bullfrog stir-fried with spicy peppers and aromatics, known for its tender texture and bold flavor.
Braised Crucian CarpBraised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Eggplant and Green Beans Stir-fryEggplant and green beans stir-fried with seasoning, a savory and comforting home-style dish.
Spicy Water Jumping FrogA Sichuan dish featuring fresh bullfrog cooked in a spicy and numbing sauce with vegetables like bean sprouts and lettuce, known for its bold flavor and tender texture.