Huazhou Restaurant
Cantonese cuisine · ⭐ 4.2
Next to Qiangwen Accommodation, Jinggang Line
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 Next to Qiangwen Accommodation, Jinggang Line. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Signature Pig's Stomach, Steamed Chicken, Sand Ginger White-Cut Chicken.
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: Cantonese cuisine
- Rating: 4.2
- Address: Next to Qiangwen Accommodation, Jinggang Line
- Popular dishes: Signature Pig's Stomach, Steamed Chicken, Sand Ginger White-Cut Chicken, Steamed Grass Carp, Boiled Intestine in Sauce
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Dishes
Signature Pig's StomachSignature pig stomach dish made with fresh pig stomach, cleaned and blanched, then stewed with ginger slices and green onions to achieve a soft, flavorful texture. Add mushrooms and carrots for enhanced taste, finish with seasoning and thickening to create a rich broth.
Steamed ChickenSteamed chicken is a traditional Chinese dish made by gently steaming chicken with ginger and scallions, resulting in tender and flavorful meat.
Sand Ginger White-Cut ChickenSand ginger white-cut chicken is a Cantonese dish featuring tender chicken poached in boiling water, then chilled for smooth texture. Served with a sauce made from sand ginger (kaempferia), it's garnished with ginger or soy sauce.
Steamed Grass CarpSteamed grass carp is a dish made with grass carp as the main ingredient, seasoned with ginger slices and scallions, and steamed in clear water. The fish is cleaned, scored on both sides, placed in a steamer, and cooked over high heat.
Boiled Intestine in SauceA Cantonese dish featuring boiled pork intestines served with a savory dipping sauce, known for its tender texture and fresh flavor.
Braised Carp with Soy SauceBraised grass carp is a Chinese dish featuring grass carp as the main ingredient. The fish is pan-fried until lightly golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to absorb the rich flavors, finally reducing the sauce to finish.
Braised Spanish MackerelA Cantonese dish featuring Spanish mackerel braised in a savory sauce of soy sauce, sugar, and aromatics.
Bitter Melon Stir-Fried with BeefA Chinese home-style dish made with bitter melon and beef, stir-fried for a fresh, slightly bitter taste and tender meat.
Scallion Oil ChickenScallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.
Steamed Pig Tongue with Fermented Black Bean SauceA Cantonese dish featuring tender pig tongue steamed with fermented black bean, garlic, and ginger for a savory, aromatic flavor.