Dongdun Hu Ji Mutton Restaurant (Olympic Store)
Hot pot · ⭐ 4.0
No. 103–104, First Floor, Building 28, Huxiang Olympic Garden, Telixi West Road, Xianglong 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 No. 103–104, First Floor, Building 28, Huxiang Olympic Garden, Telixi West Road, Xianglong 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: Hui Man Nong Glutinous Rice Wine, Hand-Beaten Fish Paste, Signature Scalded Lamb with Skin.
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: 4.0
- Address: No. 103–104, First Floor, Building 28, Huxiang Olympic Garden, Telixi West Road, Xianglong Subdistrict
- Popular dishes: Hui Man Nong Glutinous Rice Wine, Hand-Beaten Fish Paste, Signature Scalded Lamb with Skin, Signature Braised Shrimp, 温黄酒
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Dishes
Hui Man Nong Glutinous Rice WineHui Man Nong Glutinous Rice Wine is made primarily from high-quality glutinous rice and fermented. The wine is clear in appearance, with a sweet and rich taste, featuring subtle rice and fermentation aromas, best enjoyed warm.
Hand-Beaten Fish PasteA dish made by hand-beating fresh fish meat into a smooth paste, known for its tender and elastic texture.
Signature Scalded Lamb with SkinFresh lamb slices are blanched in a special broth with aromatic spices, resulting in tender meat and rich flavor.
Signature Braised ShrimpFresh shrimp braised in a secret blend of spices and sauce, resulting in tender, flavorful meat with rich aroma.
温黄酒温黄酒是一种以糯米为主要原料，经过蒸煮、糖化、发酵和压榨等工艺制成的酿造酒。饮用时将酒加热至适宜温度，使香气更加浓郁。通常不添加其他食材，直接加热后饮用。
Stewed Lamb SkinA dish made by quickly blanching lamb skin in hot water and seasoning it, resulting in a crisp texture and savory flavor.
Stir-fried Eel with PerillaA dish of fresh eel stir-fried quickly with perilla leaves, highlighting the tender texture of the eel and the aromatic flavor of the herb.
Lamb KnuckleLamb knuckle is a dish made from the joint area of lamb leg, typically braised or stewed until tender, offering rich flavor and gelatinous texture.
Hot Pot with LambLamb hot pot features fresh lamb as the main ingredient, paired with vegetables, tofu, and mushrooms. Ingredients are boiled in a seasoned broth made from羊骨, ginger, and scallions, with some versions including chili and Sichuan peppercorns.
Mutton Hot SkinMade from lamb skin boiled in hot water. Has a crisp and chewy texture with a mild mutton aroma, typically served as a cold dish or side.
Pan-fried Fish SlicesA dish of fresh fish slices marinated with ginger, scallions, and cooking wine, then pan-fried until golden brown, offering a tender and fragrant taste.