Xi Suan Yan La: Pickles & Small Snacks (Changhe Shopping Center Branch)
小吃快餐 · ⭐ 3.6
Unit A07, Room 101, Building 1, Changhe Commercial Center, Qutang Subdistrict
Dragon Mate tips
If you are traveling in China to visit Changsha, 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 Unit A07, Room 101, Building 1, Changhe Commercial Center, Qutang Subdistrict. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold Noodles and Cold Vermicelli, Signature Konjac Noodles, Thin seaweed strips.
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: 小吃快餐
- Rating: 3.6
- Address: Unit A07, Room 101, Building 1, Changhe Commercial Center, Qutang Subdistrict
- Popular dishes: Cold Noodles and Cold Vermicelli, Signature Konjac Noodles, Thin seaweed strips, Wakame Knot, Fermented soybean skin
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Dishes
Cold Noodles and Cold VermicelliA refreshing summer dish made with cold noodles or rice vermicelli, mixed with vegetables and sesame sauce for a tangy, satisfying bite.
Signature Konjac NoodlesA refreshing dish made with konjac noodles, vegetables, and a tangy spicy sauce—perfect for health-conscious diners.
Thin seaweed stripsSeaweed threads are a refreshing seaweed dish made primarily from kelp. To prepare, kelp is sliced into fine strands and can be mixed with seasonings such as garlic, vinegar, and soy sauce for a cold dish, or stir-fried with a touch of chili and ginger for added flavor. The texture of seaweed threads is smooth and slippery, making it one of the common cold dishes in summer.
Wakame KnotSea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
Fermented soybean skinFermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
PeanutsPeanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
Taro Root NoodlesFern root starch is a noodle-like food made from fern rhizomes, processed through washing, grinding, filtering, settling, and sun-drying. Soak in warm water before eating; it can be served cold, stir-fried, or in soup. It has a smooth, elastic texture.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Soy Sauce Cucumber SkinA cold dish made from pickled radish skin seasoned with soy sauce, sugar, vinegar, and garlic for a crisp, savory flavor.