One Side BBQ
Barbecue · ⭐ 3.4
50 meters north of Wuyue Plaza (east of Zhengnong South 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 50 meters north of Wuyue Plaza (east of Zhengnong South Road). It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Snail Stir-Fry, Spicy Snail Stir-fry, Crawfish.
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: 50 meters north of Wuyue Plaza (east of Zhengnong South Road)
- Popular dishes: Spicy Snail Stir-Fry, Spicy Snail Stir-fry, Crawfish, Grilled Pork Liver, Roasted Pig Lung
China trip · China travel
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Dishes
Spicy Snail Stir-FrySpicy snail dish features freshwater or sea snails stir-fried with chili, ginger, garlic, and doubanjiang to infuse flavor. A touch of cooking wine and soy sauce enhances taste, finished with scallions or cilantro.
Spicy Snail Stir-fryA spicy stir-fried dish made with fresh snails and aromatic spices, popular in Sichuan cuisine.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Grilled Pork LiverGrilled pork liver is a dish made by marinating pork liver and grilling it until tender and aromatic.
Roasted Pig LungA Chinese dish made by roasting cleaned and marinated pig lung over charcoal or in an oven, resulting in a tender and aromatic flavor.
Grilled Chicken OffalA Chinese dish made by grilling chicken offal such as gizzards, hearts, and livers, resulting in a savory and aromatic flavor.
ButterBeef tallow is a fat extracted by rendering cattle fat tissue. Main ingredients are beef suet or flank fat. The fat is cut into pieces, slowly cooked in a pot to melt and separate impurities, then filtered for pure beef tallow. Commonly used to enhance flavor in cooking or as a base for hot pot broth.
Beef SkewersBeef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
Crispy Bone SkewersSkewered pork cartilage marinated and grilled or fried, featuring a crispy exterior and tender, chewy interior.
Pressure Cooker Beef TendonBeef tendon is the main ingredient, combined with scallions, ginger, star anise, and other spices, then slow-cooked under high pressure. The result is chewy, aromatic, with a rich, thick broth and full-bodied texture.