Zui Xiao Yao
Barbecue · ⭐ 3.4
Nos. 7–11, Building A1, Xiejiawan Residential Community
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 Nos. 7–11, Building A1, Xiejiawan Residential Community. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-fried卤Pork Ear, Spicy Sichuan-style Pork Intestines with Pickled Cabbage, Roasted Quail.
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: Barbecue
- Rating: 3.4
- Address: Nos. 7–11, Building A1, Xiejiawan Residential Community
- Popular dishes: Stir-fried卤Pork Ear, Spicy Sichuan-style Pork Intestines with Pickled Cabbage, Roasted Quail, Lotus Root Balls with Pearl, Hua Luo
China trip · China travel
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Dishes
Stir-fried卤Pork EarA dish made by stir-frying marinated pork ears with vegetables like bell peppers, known for its crisp texture and spicy flavor.
Spicy Sichuan-style Pork Intestines with Pickled CabbageDry Pot Sour Cabbage and Pork Intestines is a dish made primarily from pork intestines and sour cabbage. After cleaning and blanching to remove odor, the intestines are stir-fried with chopped sour cabbage, seasoned and simmered until flavorful, then served hot in a dry pot for rich texture.
Roasted QuailRoast quail is a dish featuring quail as the main ingredient. To prepare it, first clean the quail and marinate it to infuse flavor, then place it on a grill and slowly roast over moderate heat. When the skin turns golden and crispy and the meat becomes tender and juicy, it's ready to be served.
Lotus Root Balls with PearlLotus root meatballs are made by mixing mashed lotus root with pork mince and starch, then shaping into balls and cooking until golden. Crispy outside, tender inside.
Hua LuoFlower snail is a common seafood ingredient, primarily using fresh flower snails as the main component. After cleaning, it is blanched or boiled and then stir-fried or steamed with葱姜蒜, chili, and other seasonings to retain its tender texture.
Sour Radish with Beef TripeA cold dish made with beef tripe and pickled radish, tossed in spicy oil, garlic, and vinegar for a crisp, tangy flavor.