Herbal Taste · Street-style Lamb Restaurant (Furong Wanguo Cheng Branch)
Hot pot · ⭐ 4.2
No. 624, Wanguo City Phase III, Shuangyang 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. 624, Wanguo City Phase III, Shuangyang 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: Inner Mongolia Whole Lamb Pot, Bamboo Shoots with Preserved Pork, Baby bok choy.
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: 4.2
- Address: No. 624, Wanguo City Phase III, Shuangyang Road
- Popular dishes: Inner Mongolia Whole Lamb Pot, Bamboo Shoots with Preserved Pork, Baby bok choy, Stir-Fried Pork, Dry Pot Beef Tails
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Dishes
Inner Mongolia Whole Lamb PotA traditional Inner Mongolian dish made by slow-cooking lamb and offal in a clay pot, resulting in a rich, savory broth.
Bamboo Shoots with Preserved PorkWinter bamboo shoot stir-fried with preserved pork is a Chinese dish primarily made with fresh winter bamboo shoots and preserved pork. The winter bamboo shoots are sliced and blanched to remove bitterness, while the preserved pork is sliced and stir-fried to render its fat. The two ingredients are then stir-fried together with appropriate seasonings until well combined.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Dry Pot Beef TailsA spicy Sichuan dish featuring beef tails stir-fried with vegetables and seasonings in a dry pot, resulting in rich, tender meat and bold flavors.
招牌带皮羊肉招牌带皮羊肉以新鲜羊腿肉为主料，带皮烹制，先焯水去腥，再加入葱姜、料酒等调料慢炖，使肉质软烂入味，皮质胶质丰富，口感弹韧。
Signature Lamb and Tripe PlatterA platter featuring tender lamb and flavorful tripe, slow-cooked in a secret-spice broth and served with fresh herbs for a rich, savory experience.
Signature Bone SoupA rich, slow-cooked soup made from pork or beef bones, seasoned with ginger and scallions for a savory, nourishing flavor.
温黄酒温黄酒是一种以糯米为主要原料，经过蒸煮、糖化、发酵和压榨等工艺制成的酿造酒。饮用时将酒加热至适宜温度，使香气更加浓郁。通常不添加其他食材，直接加热后饮用。
Herbal Spicy Lamb SpineHerbal Spicy Lamb Spine features lamb spine slow-cooked with medicinal herbs and spices, resulting in tender meat and a rich, aromatic broth with a spicy kick.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.