Xiang Wei Chu Charcoal Chicken & Fish (Fenglin West Road Branch)
Hunan cuisine · ⭐ 3.9
70 meters east of the intersection of Fenglin West Road and Dianke Road, south side of the road (opposite Hunan University of Electronic Science and Technology)
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 70 meters east of the intersection of Fenglin West Road and Dianke Road, south side of the road (opposite Hunan University of Electronic Science and Technology). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mixed Stir-Fry, Cold-mixed black fungus, Organic Male Fish from Dahu Lake.
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: 3.9
- Address: 70 meters east of the intersection of Fenglin West Road and Dianke Road, south side of the road (opposite Hunan University of Electronic Science and Technology)
- Popular dishes: Mixed Stir-Fry, Cold-mixed black fungus, Organic Male Fish from Dahu Lake, Mashed Chili and Green Beans, 柴火鸡
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Dishes
Mixed Stir-FryA stir-fry dish made by mixing various ingredients and cooking them together, featuring vegetables like bell peppers, carrots, and onions, along with meat such as pork or chicken, and a touch of seasonings. Cut ingredients into small pieces, heat oil in a pan, then stir-fry in order, adding salt and soy sauce until fully cooked.
Cold-mixed black fungusCold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
Organic Male Fish from Dahu LakeFresh organic male fish from Dahu Lake, steamed or braised to preserve its tender texture and natural flavor.
Mashed Chili and Green BeansA Hunan-style dish made by stir-frying chili peppers and green beans, then mashing them in a mortar for a rich, spicy flavor.
柴火鸡柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
Fried Tofu PocketsFried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
Xiang-style Jar-flavored PorkA Hunan specialty dish featuring pork braised with fermented vegetables like sour beans and pickled chili, resulting in a rich, spicy-sour flavor.
Blanched Radish DishA dish made by briefly boiling or blanching radishes and mixing with seasonings like garlic, vinegar, and chili oil for a crisp, tangy flavor.
Pickled Radish with ChiliA spicy and tangy dish made by pickling radish with chili, salt, and sugar, known for its crisp texture and bold flavor.