You Ai You Xi Children's Complementary Food Restaurant (Huixin Tianhong Store)
特色菜 · ⭐ 3.8
No. 888, Wanfu 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. 888, Wanfu Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pumpkin Sprouted Rice Cake, Steamed Silver Cod, Vegetable Sprouted Rice Cake.
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: 特色菜
- Rating: 3.8
- Address: No. 888, Wanfu Road
- Popular dishes: Pumpkin Sprouted Rice Cake, Steamed Silver Cod, Vegetable Sprouted Rice Cake, 鸡肉山药胚芽米粥, Chicken with Wood Ear Mushrooms, Shiitake, and Seasonal Vegetable Rice Stew
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Dishes
Pumpkin Sprouted Rice CakeA sweet and soft cake made from pumpkin puree and sprouted rice, gently steamed or pan-fried for a delicate texture.
Steamed Silver CodClean the cod, marinate with ginger slices and scallions, steam over medium heat until done. Drizzle with soy sauce and hot oil, garnish with scallion or cilantro.
Vegetable Sprouted Rice CakeA nutritious dish made from fresh vegetables and sprouted rice, shaped into cakes and cooked by pan-frying or steaming.
鸡肉山药胚芽米粥鸡肉山药胚芽米粥以鸡胸肉、山药和胚芽米为主要食材，将鸡肉切丁焯水备用，山药去皮切片，与胚芽米一同放入锅中加水煮制，待米粒软烂后加入鸡肉丁继续熬煮至浓稠，最后调味即可。
Chicken with Wood Ear Mushrooms, Shiitake, and Seasonal Vegetable Rice StewThis is a rice stew dish. Main ingredients include chicken breast or thigh meat, wood ear mushrooms, dried shiitake mushrooms, and seasonal vegetables (such as carrots, green peas, corn, etc.). During preparation, the chicken is diced and marinated, while the mushrooms are soaked and sliced. Rice is partially cooked and set aside. In a pot, the chicken is stir-fried until it changes color, then the mushrooms and vegetables are added and stir-fried. The partially cooked rice and broth (or water) are added, seasoned, and then covered and simmered until the rice absorbs the liquid, all ingredients are cooked through, and the texture becomes thick.