Little Zhang Doufu (Xiali Jia Po Branch)
小吃快餐 · ⭐ 3.7
No. 42 Renmin West 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. 42 Renmin 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: Bilberry Roasted Pear, Soup-filled Stinky Tofu, Sugar Oil Rice Balls.
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: 3.7
- Address: No. 42 Renmin West Road
- Popular dishes: Bilberry Roasted Pear, Soup-filled Stinky Tofu, Sugar Oil Rice Balls
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Bilberry Roasted PearBilbao baked pear is an innovative dessert featuring fresh loquat and pear as the main ingredients. After baking, the pear becomes soft and glutinous, perfectly blending with the sweet-sour flavor of the loquat to create a unique taste.
Soup-filled Stinky TofuSteamed stuffed stinky tofu is a specialty snack, primarily made with stinky tofu and pork filling. The pork filling is seasoned and inserted into the tofu, then steamed to allow the broth from the filling to fully penetrate the tofu, creating a soup-filled effect.
Sugar Oil Rice BallsSugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.