Sichuan Spicy Small Restaurant (Chengnanjun Store)
Sichuan cuisine · ⭐ 3.8
No. 141 Chengnan East Road
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 No. 141 Chengnan East Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger with Frog, Rabbit Head, Cold-mixed crucian carp.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.8
- Address: No. 141 Chengnan East Road
- Popular dishes: Young Ginger with Frog, Rabbit Head, Cold-mixed crucian carp, Sichuan Boiling Fish, Sichuan Boiled Beef
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Dishes
Young Ginger with FrogA spicy Sichuan dish featuring young ginger and frog legs stir-fried with garlic and chili, offering a fragrant and slightly numbing flavor.
Rabbit HeadRabbit head dish is made by cleaning and seasoning rabbit heads, then slow-cooking or braising them with spices like scallions, ginger, star anise, and Sichuan pepper until tender.
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Sichuan Boiling FishFresh fish slices are stir-fried with vegetables like bean sprouts and scallions, then poured with hot oil infused with Sichuan peppercorns and chili peppers, creating a spicy, numbing, and aromatic flavor. The fish is tender and the broth rich, a classic representative dish of Sichuan cuisine.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Stir-Fried Pork LiverSpicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Minced Pork with Sakura TofuA creative Chinese dish featuring tender tofu topped with seasoned minced pork and cherry blossom garnish, offering a delicate and flavorful experience.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Green Pepper Beef StripsA classic Chinese home-style dish featuring tender beef strips stir-fried with green peppers, offering a savory and fresh taste.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Fresh Chili Frog LegsFresh chili bullfrog dish made with bullfrog, fresh chilies, garlic, ginger, and seasonings. Bullfrog is cut into pieces and stir-fried with fresh chilies and seasonings.