Xia Lai Da · Xie Yueyang Grilling (Ninghuang Road Branch)
Hot pot · ⭐ 3.6
No. 85, Ninghuang Road, Fengxiang Community
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. 85, Ninghuang Road, Fengxiang Community. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Delicacies Porridge, 嗦螺, Jar Vegetable and Minced Pork Soup.
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: Hot pot
- Rating: 3.6
- Address: No. 85, Ninghuang Road, Fengxiang Community
- Popular dishes: Three Delicacies Porridge, 嗦螺, Jar Vegetable and Minced Pork Soup, Thai Jasmine Rice Porridge, Egg with Sweet Wine
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Dishes
Three Delicacies PorridgeA savory rice porridge made with shrimp, fish, and pork for a rich, fresh flavor.
嗦螺嗦螺是一道以田螺为主要食材的菜肴，通常将田螺洗净后与辣椒、姜、蒜、豆瓣酱等调料一同炒制或炖煮，使其入味。食用时用嘴吸食螺肉，口感鲜嫩，汤汁浓郁。
Jar Vegetable and Minced Pork SoupA savory soup made with jarred vegetables and minced pork, simmered to blend flavors.
Thai Jasmine Rice PorridgeA creamy porridge made from Thai jasmine rice, often enriched with coconut milk and served with shrimp or chicken.
Egg with Sweet WineSweet rice wine egg pudding is a traditional dessert made primarily from sweet rice wine and eggs. The preparation is simple: beat the eggs, mix them with sweet rice wine, and then pour in hot water to steep. The finished dish is sweet and delicious, with a rich aroma of wine.
Fermented TofuFermented tofu is a Hunan specialty snack made from fermented soybean curd, deep-fried until crispy and served with spicy sauce and garlic.
Apple PorridgeApple porridge is made by cooking diced apples with rice, resulting in a sweet and comforting dish rich in vitamins.
Duck IntestinesDuck intestine is a food ingredient made from duck's intestines, typically cleaned and prepared for cooking. Common methods include blanching or quick stir-frying with garlic, chili, and doubanjiang, resulting in a crisp and tender texture.