Old Sichuan Stone Pot Fish Private Kitchen (Tianhua Road Branch)
Hot pot · ⭐ 4.3
Nos. 199–201, Tianhua Middle Road, Kaiyuan Road Community, Xingsha Subdistrict
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 Nos. 199–201, Tianhua Middle Road, Kaiyuan Road Community, Xingsha Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Suo Luo at San Ma Tou, Potato, Stir-Fried Chicken with Vegetables.
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: Hot pot
- Rating: 4.3
- Address: Nos. 199–201, Tianhua Middle Road, Kaiyuan Road Community, Xingsha Subdistrict
- Popular dishes: Suo Luo at San Ma Tou, Potato, Stir-Fried Chicken with Vegetables, Oilseed lettuce, Beef Meatballs
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Dishes
Suo Luo at San Ma TouA spicy Sichuan-style dish made with snails stir-fried in chili, Sichuan pepper, garlic, and ginger, known for its rich flavor and numbing heat.
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.
Stir-Fried Chicken with VegetablesStir-fried young chicken is a Chinese dish featuring tender chicken pieces stir-fried quickly with green peppers, red peppers, and onions. Marinated in rice wine and soy sauce, then sautéed with garlic and ginger for aroma, it keeps the chicken juicy and vegetables crisp.
Oilseed lettuceOil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Stone Pot FishStone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
Secret-Recipe Boiled ShrimpFresh shrimp simmered in a secret blend of spices and sauce, resulting in tender, flavorful meat with rich aroma.
Bai Cai HeartA simple stir-fried dish made with the heart of white cabbage, seasoned with garlic and ginger for a fresh and light flavor.
Qianlianghu Local DuckQianlianghu native duck is a dish featuring local free-range duck meat, simmered with ginger, scallions, and seasonings to enhance flavor and color.
Fish Ball and Beef Ball PlatterA platter featuring fresh fish balls made from cod or sea bass and beef balls crafted from tender beef brisket, both hand-formed and gently boiled for a delicate, springy texture. Served with a savory dipping sauce.