Wang Daqiao Spicy Pepper Rice Noodles (Gaoqiao Fire Store)
小吃快餐 · ⭐ 4.2
Building 12, Zone 13, Gaoqiao Flame Commodities Market
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 Building 12, Zone 13, Gaoqiao Flame Commodities Market. 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: Pickled Chili Meatball Rice Noodles, Spicy Red Pickled Chili Rich Rice Noodles, Braised Pig's Feet with Crispy Skin.
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: 4.2
- Address: Building 12, Zone 13, Gaoqiao Flame Commodities Market
- Popular dishes: Pickled Chili Meatball Rice Noodles, Spicy Red Pickled Chili Rich Rice Noodles, Braised Pig's Feet with Crispy Skin, Tofu and Beef Hot Pot, Tofu and Pig Intestine Hot Pot
China trip · China travel
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Dishes
Pickled Chili Meatball Rice NoodlesA spicy and savory dish featuring pork meatballs simmered in a tangy pickled chili sauce, served over rice noodles for a satisfying meal.
Spicy Red Pickled Chili Rich Rice NoodlesA flavorful rice noodle dish from Yunnan, featuring spicy red pickled chili sauce, beef, and vegetables.
Braised Pig's Feet with Crispy SkinHǔpí Zhūjiǎo is a traditional dish primarily made with pig's trotters. The preparation involves frying the trotters until their skin develops a tiger-striped texture, then stewing them with seasonings until the meat becomes tender and the flesh separates from the skin, creating a unique texture.
Tofu and Beef Hot PotA spicy Sichuan-style hot pot featuring tender beef and silky tofu, simmered in a rich, aromatic broth with chili and Sichuan peppercorns.
Tofu and Pig Intestine Hot PotA spicy Sichuan hot pot featuring pork intestines and soft tofu, simmered with chili, Sichuan peppercorns, and fermented bean paste.
Glutinous Rice WineGlutinous rice is fermented with yeast to make a traditional food. After steaming, the rice is mixed with yeast and fermented at an ideal temperature for several days, forming a sweet, wine-scented paste. It can be eaten directly or used in cooking or desserts.