Lin Shui Yao Benwei Restaurant
Hunan cuisine · ⭐ 4.6
No. 498 Shaoshan South Road, Central South University of Forestry and Technology (beside the East Gate)
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 No. 498 Shaoshan South Road, Central South University of Forestry and Technology (beside the East Gate). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 18-Second Beef, Stir-Fried Beef with Yellow Onion, Dry Pot Three Mushrooms.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Hunan cuisine
- Rating: 4.6
- Address: No. 498 Shaoshan South Road, Central South University of Forestry and Technology (beside the East Gate)
- Popular dishes: 18-Second Beef, Stir-Fried Beef with Yellow Onion, Dry Pot Three Mushrooms, Organic Pepper Stir-Fried Pork, Yongzhou Blood Duck
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Dishes
18-Second Beef18-second beef is a quick-cooking dish featuring beef, typically sliced from tenderloin or shank, marinated with soy sauce, cooking wine, and starch, then stir-fried at high heat for about 18 seconds to retain tenderness. Often cooked with onions and green peppers.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Dry Pot Three MushroomsDry Pot Three Mushrooms is a dish featuring shiitake, enoki, and king oyster mushrooms. After washing and cutting the mushrooms, they are stir-fried with garlic, ginger, green and red peppers, then seasoned and cooked until flavorful, finally thickened and served.
Organic Pepper Stir-Fried PorkA dish made with organic pork and fresh peppers, stir-fried quickly for a flavorful and spicy taste.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Stir-Fried Lobster ShrimpA dish made by quickly stir-frying fresh lobster shrimp in hot oil, resulting in tender and aromatic seafood.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Secret-Recipe Ecological TurtleFresh ecological turtle is the main ingredient, combined with a variety of secret seasonings and slowly stewed over low heat, resulting in tender meat and rich broth.
Stir-fried Chicken with Old GingerOld ginger stir-fried chicken is a Chinese dish featuring chicken and old ginger as main ingredients. Chicken pieces are stir-fried with sliced ginger and seasonings, absorbing the spicy aroma of ginger. The process typically involves heating oil, sautéing ginger first, then quickly stir-frying chicken until cooked through.
Chicken Soup Simmered with Spring Water TofuFresh chicken soup gently simmered with spring water tofu, resulting in a silky texture and rich, savory flavor.