Yan Chu Fish Restaurant (Sun City Store)
Hunan cuisine · ⭐ 4.4
Room 105, Building 5A, Taiyangcheng
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 Room 105, Building 5A, Taiyangcheng. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Pork Trotter, Return Fish, Pan-fried Sea Bass.
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: 4.4
- Address: Room 105, Building 5A, Taiyangcheng
- Popular dishes: Braised Pork Trotter, Return Fish, Pan-fried Sea Bass, Enshi Potato, Hanshou Softshell Turtle Dish
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Dishes
Braised Pork TrotterBraised pig trotters is a dish made with pig feet, blanched and then slowly stewed with spices, soy sauce, sugar, and other seasonings. The trotters are cleaned, then simmered with star anise, cinnamon, ginger, and scallions until tender and flavorful.
Return FishReturn fish is a dish made with fresh carp as the main ingredient. The fish is scaled, cleaned, and scored diagonally on both sides, then marinated with wine and salt. It's pan-fried until golden brown, then simmered with葱姜蒜, soy sauce, sugar, and vinegar to infuse flavor and thicken the sauce. Finally, it's garnished with chopped green onions or cilantro.
Pan-fried Sea BassA dish featuring fresh sea bass pan-fried with ginger, scallions, and garlic, resulting in tender fish with a savory aroma.
Enshi PotatoEnshi Potato is a local dish made with potatoes from Enshi, stir-fried with chili and garlic for a spicy and savory flavor.
Hanshou Softshell Turtle DishA traditional dish made with freshwater turtle from Hanshou, Hunan, simmered with pork and ham for a rich, savory flavor.
Xiangxi Local Yellow BeefXiangxi local yellow beef is made from free-range beef slow-cooked with local chili and Sichuan pepper, resulting in tender meat and rich aroma.
Sour Soup Frog LegsSpicy sour frog legs with tomatoes, pickled chili, ginger, and garlic. Blanch frog legs, stir-fry aromatics, add broth, simmer with frog legs, then season.
Male Fish HeadA dish made with fresh male fish head, simmered with ginger, scallions, and chili for a rich, savory flavor.
Stewed Yellow CatfishA dish made by stewing yellow catfish with ginger, scallions, garlic, and chili in soy sauce and yellow wine, resulting in tender meat and rich flavor.