Nian Jiangnan Farmhouse
Hunan cuisine · ⭐ 4.0
2 km west of the intersection of Yumei Avenue and South 2nd Ring 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 2 km west of the intersection of Yumei Avenue and South 2nd Ring Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Homestyle Stir-Fried Free-Range Chicken, Hairtail Fish, Seasonal Vegetables.
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: 4.0
- Address: 2 km west of the intersection of Yumei Avenue and South 2nd Ring Road
- Popular dishes: Homestyle Stir-Fried Free-Range Chicken, Hairtail Fish, Seasonal Vegetables, Braised Beef Offal with Yellow Catfish, Homemade Dried Bamboo Shoots Braised Pork Ribs
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Dishes
Homestyle Stir-Fried Free-Range ChickenA rustic dish made by stir-frying free-range chicken with peppers and garlic, delivering a spicy and savory flavor.
Hairtail FishDiaozi fish is a dish made primarily from small fish, typically fresh small marine or freshwater fish, cleaned and marinated with salt and cooking wine, then cooked by frying, pan-frying, or steaming until tender and flavorful.
Seasonal VegetablesSeasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
Braised Beef Offal with Yellow CatfishBeef offal and yellow catfish are braised together, resulting in tender offal and delicate fish in a rich, flavorful sauce.
Homemade Dried Bamboo Shoots Braised Pork RibsThis dish features pork ribs and homemade dried bamboo shoots as the main ingredients. The dried bamboo shoots are first rehydrated, and the ribs are blanched to remove any gaminess. In a hot oiled wok, ginger slices, scallion sections, and ribs are stir-fried until slightly browned, then cooking wine is added. Rehydrated bamboo shoots, light soy sauce, dark soy sauce, rock sugar, and an appropriate amount of water are added. After bringing to a boil over high heat, the dish is simmered over low heat for about one hour until the ribs are tender, the bamboo shoots are flavorful, and the sauce has thickened.