Red Chili Hunan Cuisine (Yongxin North Avenue Store)
Hunan cuisine · ⭐ 3.7
No. 8, Yongxin Lianzi Industrial Zone, Chaonan Road and Nanbei Avenue
Dragon Mate tips
If you are traveling in China to visit Fo Shan, 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 No. 8, Yongxin Lianzi Industrial Zone, Chaonan Road and Nanbei Avenue. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Original Flavor Lobster, Two-color Fish Head, Stir-fried腊牛肉.
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: Fo Shan
- Category: Hunan cuisine
- Rating: 3.7
- Address: No. 8, Yongxin Lianzi Industrial Zone, Chaonan Road and Nanbei Avenue
- Popular dishes: Original Flavor Lobster, Two-color Fish Head, Stir-fried腊牛肉, Dry Pot River Clams, Dry Pot Eel
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Dishes
Original Flavor LobsterFresh lobster cooked in clear water to preserve its natural flavor, enhanced with ginger, garlic, and scallions for a delicate, savory taste.
Two-color Fish HeadDouble-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
Stir-fried腊牛肉Stir-fried腊牛肉 is a Chinese home-style dish featuring cured beef as the main ingredient, quickly stir-fried with green peppers and onions. First blanch the cured beef to remove excess salt, then stir-fry with vegetables and seasonings.
Dry Pot River ClamsA dish featuring fresh river clams stir-fried in a dry pot with vegetables and spices, delivering a rich, spicy flavor.
Dry Pot EelA spicy Sichuan dish featuring eel stir-fried in a dry pot with vegetables and aromatic spices, delivering a rich, numbingly hot flavor.
Stewed Shrimp in OilOil-braised shrimp is made primarily with fresh shrimp, seasoned with oil, salt, and other seasonings, and cooked using high-temperature oil braising to make the shrimp tender and flavorful.
Stir-fried Smoked PorkA Chinese home-style dish made by stir-frying smoked pork with vegetables like green peppers and onions, resulting in a savory and aromatic flavor.
Pan-fried HairtailPan-fried catfish is a dish featuring fresh catfish, marinated with salt and cooking wine, then fried until golden brown for a crispy exterior and tender interior.
Pan-fried Mud CarpPan-fried mud carp is a dish featuring fresh mud carp. After cleaning, the fish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, resulting in a crispy skin and tender interior.
Stewed Softshell TurtleStewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.