Sanwei Pavilion
Hot pot · ⭐ 3.7
Comprehensive Building, Building 4, Yulong Tianxia Jiayuan (Phase II), No. 256
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 Comprehensive Building, Building 4, Yulong Tianxia Jiayuan (Phase II), No. 256. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stir-Fried Chicken, Grilled Corn Kernels, Oyster.
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: 3.7
- Address: Comprehensive Building, Building 4, Yulong Tianxia Jiayuan (Phase II), No. 256
- Popular dishes: Stir-Fried Chicken, Grilled Corn Kernels, Oyster, Lamb Slices, Guizhou-style Spicy Chicken
China trip · China travel
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Dishes
Stir-Fried ChickenStir-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces and stir-fried with vegetables like green pepper, red pepper, and onion. After marinating, the chicken is quickly stir-fried with seasonings such as light soy sauce, dark soy sauce, cooking wine, ginger, and garlic, then reduced to a glossy finish.
Grilled Corn KernelsGrilled corn kernels are a simple and delicious snack, primarily made with fresh corn kernels. The preparation involves threading the corn kernels onto skewers and grilling them over charcoal or in an oven until golden and slightly charred, releasing the sweet aroma of corn.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Lamb SlicesLamb slices are a dish made primarily from fresh lamb. The lamb is finely sliced into thin pieces, typically used for hot pot or涮羊肉 (Chinese-style lamb hot pot). The preparation is simple—just place the lamb slices into boiling water or hot pot broth and cook until done. When paired with various sauces, the natural flavor of the lamb becomes even more pronounced.
Guizhou-style Spicy ChickenA spicy chicken dish from Guizhou, made with chicken, dried chilies, and Sichuan peppercorns, stir-fried to a rich, aromatic flavor.
Iron Plate LeekA dish made by stir-frying fresh leeks with garlic and chili on a hot iron plate, resulting in a crisp and fragrant flavor.
Iron Pot Lamb with SkinA dish of lamb with skin, slow-cooked in an iron pot with special seasonings, resulting in tender meat and rich broth.
Stir-Fried Bullfrog in Iron PotIron pot frog legs is a dish featuring frog legs as the main ingredient, typically stir-fried in an iron pot with chili, garlic, ginger, and doubanjiang. Cooking carefully ensures tender meat and rich sauce.