Zhusanshan Food · Sour Soup Hot Pot
Hot pot · ⭐ 4.5
No. 66, Group 2, Chachang Village
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. 66, Group 2, Chachang Village. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fermented Sour Soup Base, Crispy Tofu with Sauce, Guangxi Lipu Taro.
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: 4.5
- Address: No. 66, Group 2, Chachang Village
- Popular dishes: Fermented Sour Soup Base, Crispy Tofu with Sauce, Guangxi Lipu Taro, Pistachio Butter Persimmon Cake, Thai Papaya and Mango Shrimp
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Dishes
Fermented Sour Soup BaseA sour soup base made through natural fermentation, using tomatoes, chili, garlic, and ginger for a rich, tangy flavor that enhances any dish.
Crispy Tofu with SauceBaojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
Guangxi Lipu TaroA specialty dish from Guangxi made with the famous Lipu taro, steamed or stewed with pork and shrimp, offering a soft, sweet, and savory flavor.
Pistachio Butter Persimmon CakeMade from persimmon cakes, pistachio butter, and natural honey. Persimmon slices are mixed with pistachio butter and baked at low temperature. The texture is sweet and soft with a nutty aroma and the natural sweetness of dried fruit.
Thai Papaya and Mango ShrimpA Thai dish featuring fresh papaya, mango, and shrimp, dressed in a tangy and spicy sauce for a refreshing and flavorful experience.
Mixed Mushroom PlatterMushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
Sour Soup Hot PotA hot pot dish featuring a sour broth made from tomatoes, pickles, and mushrooms, served with meats and vegetables for dipping.
Wild Mushroom and Ham Rice CasseroleA savory rice dish featuring wild mushrooms and ham, slowly simmered to blend flavors and create a rich, aromatic meal.- Ximeng Air-Freighted 6-Month-Old LambFreshly air-freighted lamb from Ximeng, aged 6 months, slow-cooked to perfection for tender and flavorful meat.
Ximeng Air-Freighted High-Calcium Lamb with CartilagePremium Ximeng air-freighted lamb with cartilage, slow-cooked for tender texture and rich calcium content.
鲜黑鱼片鲜黑鱼片以新鲜黑鱼为主料，去骨后切成薄片，用料酒、盐等腌制后，与姜丝、葱段等辅料一同炒制或烫熟，口感嫩滑，味道鲜美。
Truffle ToastA slice of toasted bread spread with truffle paste and cream cheese, baked until golden. Rich and aromatic.