Fuyuan Wood-fired Restaurant
Hunan cuisine · ⭐ 4.7
No. 2 Jiangjun 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 No. 2 Jiangjun Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Five-Li Stack Tofu Dry, Ningxiang-style Snake, Ningxiang Flower Pork.
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: 4.7
- Address: No. 2 Jiangjun Road
- Popular dishes: Five-Li Stack Tofu Dry, Ningxiang-style Snake, Ningxiang Flower Pork, Dry Pot Rabbit, Fresh Mandarin Fish Fry
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Five-Li Stack Tofu DryA Chinese dish made by stir-frying tofu dry seasoned with five-spice powder, soy sauce, and sugar, resulting in a savory-sweet flavor with rich bean aroma.
Ningxiang-style SnakeA Hunan dish featuring fresh snake meat stir-fried with chili, garlic, ginger, and fermented bean paste, delivering a rich, spicy flavor.
Ningxiang Flower PorkNingxiang flower pork uses lean meat from the unique flower pigs of Ningxiang, Hunan, marinated and stir-fried. Main ingredients include flower pork, garlic, ginger, chili, and other seasonings, cooked quickly in a hot wok to retain tenderness.
Dry Pot RabbitA Sichuan dish featuring smoked rabbit meat stir-fried with vegetables in a dry pot, delivering a savory and slightly spicy flavor.
Fresh Mandarin Fish FryFresh small mandarin fish, deep-fried until crispy outside and tender inside, preserving the natural flavor of the fish. Main ingredients: mandarin fish; preparation method: deep-frying.
Gray Soup Tribute DuckA traditional Chinese dish made by slow-cooking duck in a special gray broth (filtered ash-infused liquid), resulting in tender meat and a clear, slightly yellowish soup with unique flavor.
Gray Soup Duck Hot PotA traditional hot pot featuring duck meat simmered in a rich gray broth, served with vegetables and mushrooms for a deeply savory experience.
Cured PorkPreserved pork, primarily made from fatty pork belly, is prepared by curing, baking, or sun-drying. It has a golden color, firm texture, and features a unique savory aroma with a smoky flavor.
Steamed Pork Belly with SauceSteamed braised pork is a dish made primarily from pork belly, which is first boiled and then fried before being sliced and mixed with seasonings, finally steamed. It has a bright red color, tender meat that is rich but not greasy.
Sour Radish and Potato Stir-fry with PorkA classic Sichuan dish featuring sour radish, potato strips, and pork, stir-fried for a tangy and savory flavor.
Black Goat Hot PotA hearty hot pot featuring tender black goat meat simmered in a rich, spiced broth, perfect for warming up in winter.