Ming Chu (Gelin Chun Tian Branch)
Hunan cuisine · ⭐ 3.7
Shop Nos. 6-106 to 6-109, Building 24, Gelin Spring
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 Shop Nos. 6-106 to 6-109, Building 24, Gelin Spring. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rice-Enhancing Radish Dish, Corn and Pork Rib Soup, Stone-ground Tofu.
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: 3.7
- Address: Shop Nos. 6-106 to 6-109, Building 24, Gelin Spring
- Popular dishes: Rice-Enhancing Radish Dish, Corn and Pork Rib Soup, Stone-ground Tofu, Crispy Skin Pigeon, Fermented Black Beans with Pork Belly
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Dishes
Rice-Enhancing Radish DishA savory dish made with white radish and minced meat or cured pork, stir-fried to create a flavorful side that pairs perfectly with rice.
Corn and Pork Rib SoupCorn and pork rib soup is mainly made from pork ribs and corn. After blanching the ribs, they are cooked together with corn in a pot, adding water and simmering until the ribs are tender and the corn is sweet, resulting in a clear or slightly yellowish broth.
Stone-ground TofuStone-ground tofu is a soy-based product made by soaking soybeans, grinding them into pulp, filtering the mixture, boiling it, and then adding a coagulant. The traditional method uses a stone mill to grind the beans, preserving the rich soy aroma and delicate texture. The finished product is white or slightly yellow, with a soft, elastic consistency.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Fermented Black Beans with Pork BellyA traditional Chinese dish made by stir-frying pork belly with fermented black beans, resulting in a savory and aromatic flavor.
Braised Beef Shank with Tofu SkinA Chinese dish featuring beef shank and tofu skin slowly braised together until tender, absorbing rich flavors.
Fermented Mandarin FishStinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
Iron Pot Jumping FrogA Sichuan dish made with frog legs stir-fried in a wok with chili, Sichuan peppercorns, and aromatics. Known for its spicy and numbing flavor.
Stir-fried Leek with PorkA classic Chinese home-style dish made by stir-frying leeks and pork slices, resulting in a savory, tender, and aromatic meal.
Yellow CatfishHuang Ya Jiao is a dish made primarily from Huang Ya Jiao fish, typically marinated with ginger slices and green onions before steaming or braising. Soy sauce, cooking wine, and a touch of chili are added during cooking to enhance the tender, flavorful meat.