卢渔翁纸包·脆皮烤活鱼(润和彩虹店)
Sichuan cuisine · ⭐ 4.2
4th Floor, Runhe Rainbow Mall, Pului East 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 4th Floor, Runhe Rainbow Mall, Pului East Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Potato, Baby bok choy, Beef Rolls.
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: Sichuan cuisine
- Rating: 4.2
- Address: 4th Floor, Runhe Rainbow Mall, Pului East Road
- Popular dishes: Potato, Baby bok choy, Beef Rolls, Paper-Wrapped Basa Fish, Paper-包裹草鱼（少刺）
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Dishes
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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.
Beef RollsBeef rolls are made by wrapping tender pan-fried beef, vegetables, and seasonings in thin pancakes through a rolling method. The beef is marinated before being pan-fried and then rolled together with chopped vegetables and a special sauce inside the thin pancake.
Paper-Wrapped Basa FishA dish featuring basa fish wrapped in parchment or lotus leaf and steamed, with ginger, scallions, and garlic for flavor—delicate and aromatic.
Paper-包裹草鱼（少刺）A dish of boneless grass carp wrapped in parchment paper and steamed, seasoned with ginger, scallions, and garlic for a delicate, aromatic flavor.
Paper-包裹鮰鱼A dish featuring fresh catfish wrapped in parchment paper and steamed, resulting in a tender and aromatic flavor.
Paper-包裹鲈鱼A dish of fresh sea bass wrapped in parchment paper and steamed, seasoned with ginger and scallions for a delicate, savory flavor.
Paper-包裹 ChickenPaper-wrapped chicken is a dish made by wrapping marinated chicken in lotus leaves or parchment paper and steaming it. Main ingredients include chicken thigh or whole chicken pieces, along with ginger slices, green onions, garlic, cooking wine, and soy sauce. The seasoned chicken is sealed in paper and steamed to retain tenderness and juiciness.
CilantroCilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.