Zhuangzhuang Clear Soup Hot Pot (Tianma Community Branch)
Hot pot · ⭐ 3.5
Southeast side of the intersection of Fubuhe Road and Mayuan 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 Southeast side of the intersection of Fubuhe Road and Mayuan Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stewed Intestines (Fatty Intestines), Large Chicken Feet, Mini Sausage.
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: 3.5
- Address: Southeast side of the intersection of Fubuhe Road and Mayuan Road
- Popular dishes: Stewed Intestines (Fatty Intestines), Large Chicken Feet, Mini Sausage, Plum Blossom Pork, Sichuan Boiled Stinky Tofu
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Dishes
Stewed Intestines (Fatty Intestines)Stewed intestines (fatty intestines) is a Sichuan-style dish made primarily from pork intestines, cleaned, blanched, and simmered before being stir-fried with chili, Sichuan pepper, and other spices. It has a soft, chewy texture and rich, spicy-savory aroma.
Large Chicken FeetChicken feet are simmered with seasonings and辅料 after blanching to remove odor, resulting in tender, flavorful meat. Can be enhanced with ginger, scallion, star anise, soy sauce, or chili and Sichuan pepper for extra taste.
Mini SausageSausage is a processed meat product made primarily from pork, seasoned and stuffed into casings. It is typically prepared through curing, stuffing, and then either cooking or smoking.
Plum Blossom PorkPork shoulder roast is made from pork shoulder meat, marinated and then pan-fried or grilled until golden and crispy. Its distinctive feature lies in the tender texture of the pork shoulder combined with a unique marinade, creating a rich and layered flavor.
Sichuan Boiled Stinky TofuA Sichuan dish made by boiling fermented tofu with spicy chili and Sichuan peppercorns, resulting in a crispy exterior and tender interior with bold numbing heat.
Oxford BallsOxford Balls are meatballs made from a blend of beef and pork, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, then shaped into balls and cooked by boiling or frying for a tender, chewy texture.
Pork Back筋 StripsPork back筋 strips are made from the fascia tissue of pork back, sliced and braised. Main ingredient: pork back筋. Process includes cleaning, slicing, and braising. Texture is firm and chewy.
Freshly Sliced Wagyu BeefFreshly sliced beef is a dish made from fresh beef, using fatty and lean parts from the cow's belly or腰 area, sliced by hand or machine and cooked directly. Usually prepared by quick blanching, boiling, or stir-frying to maintain tenderness and rich flavor.
Secret-Recipe Boiled Stinky TofuFermented stinky tofu is cooked in a secret sauce and broth. The outer layer is slightly crispy, the inside tender and soft, with added chili and Sichuan pepper for a rich, aromatic, spicy flavor.
Glutinous Rice with Luncheon MeatA creative dish combining glutinous rice and luncheon meat, where the meat is wrapped in rice and steamed for a soft, savory flavor.