Niu Ji Liehuo Beef (Sinxing Street Branch)
小吃快餐 · ⭐ 4.1
100 meters north of the intersection of Sanwang Street and Jiefang West Road
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 100 meters north of the intersection of Sanwang Street and Jiefang West Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Flaming Pork Belly, Fiery Small Yellow Croaker, Fiery Beef in Beef Tallow.
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: 小吃快餐
- Rating: 4.1
- Address: 100 meters north of the intersection of Sanwang Street and Jiefang West Road
- Popular dishes: Flaming Pork Belly, Fiery Small Yellow Croaker, Fiery Beef in Beef Tallow, Spicy Beef Flame, Fiery Pig Intestines
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Dishes
Flaming Pork BellyA stir-fried dish of pork belly cooked over high heat, seasoned with chili and garlic for a spicy, aromatic flavor.
Fiery Small Yellow CroakerA dish featuring fresh small yellow croaker, marinated and deep-fried until crispy, then stir-fried with chili, garlic, and ginger for a spicy, aromatic flavor.
Fiery Beef in Beef TallowA spicy Sichuan dish featuring beef cooked in beef tallow with chili and Sichuan peppercorns, delivering intense heat and aromatic flavor.
Spicy Beef FlameSpicy beef dish made with beef slices marinated and stir-fried with chili, Sichuan pepper, garlic, and ginger. High heat ensures tender, aromatic meat.
Fiery Pig IntestinesA spicy Sichuan dish made with pork intestines stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat.
Flame-Crisped Fish SlicesFlame-Crisped Fish Slices is a dish primarily made with fresh fish fillets. Boneless fish loin is thinly sliced, marinated, and lightly coated with starch. The slices are quickly deep-fried in hot oil at high temperature to achieve a golden, crispy exterior while keeping the inside tender and juicy. After frying, sizzling hot oil infused with dried chili peppers, Sichuan peppercorns, and minced garlic is poured over the fish, creating an aromatic and visually dramatic presentation. The dish features a contrast of crispy texture outside and tender inside, with a bold, spicy, and numbing flavor.
Flaming TenderloinFlaming Tenderloin is a dish primarily made with pork tenderloin. The meat is sliced thinly or into strips, then marinated with cooking wine, light soy sauce, and starch. It is quickly stir-fried in hot oil until it changes color, then set aside. In the same wok, dried chilies, Sichuan peppercorns, ginger, and garlic are stir-fried until fragrant. The pre-cooked meat is added back and tossed together. Finally, a sauce made from light soy sauce, sugar, and vinegar is poured in and reduced. The finished dish has a bright red color, tender texture, and a distinct spicy aroma.
Fiery Tofu CubesA spicy Sichuan dish made with fried tofu cubes stir-fried with peppers and garlic, delivering a bold, fiery flavor.
Spicy Squid TentaclesA spicy Sichuan-style dish made with fresh squid tentacles stir-fried with chili, garlic, and ginger for a bold, fiery flavor.