Donghu Impression Han Shou Special Turtle Experience Hall (Beichen Branch)
特色菜 · ⭐ 4.7
2nd Floor, No. 534, Area D2, Beichen Delta Aocheng, Zifeng Road (50 meters southwest of the intersection of Pingsha Road and Zifeng Road, west side of the road)
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 2nd Floor, No. 534, Area D2, Beichen Delta Aocheng, Zifeng Road (50 meters southwest of the intersection of Pingsha Road and Zifeng Road, west side of the road). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Chicken with Young Ginger, Changde-style Fermented Chili Fish Paste, Stir-fried Loofah.
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: 特色菜
- Rating: 4.7
- Address: 2nd Floor, No. 534, Area D2, Beichen Delta Aocheng, Zifeng Road (50 meters southwest of the intersection of Pingsha Road and Zifeng Road, west side of the road)
- Popular dishes: Stir-Fried Chicken with Young Ginger, Changde-style Fermented Chili Fish Paste, Stir-fried Loofah, Shimen Pig Intestine Pot, Shimen Preserved Pig Trotter
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Dishes
Stir-Fried Chicken with Young GingerStir-fried chicken with young ginger is a dish made primarily from chicken and fresh young ginger. Chicken pieces are stir-fried with sliced young ginger and seasonings to blend flavors. Typically, young ginger is sautéed in hot oil first, then chicken is quickly stir-fried until cooked through.
Changde-style Fermented Chili Fish PasteA traditional Hunan dish featuring fresh carp cooked with fermented chili paste, offering a tangy and spicy flavor profile.
Stir-fried LoofahA simple and refreshing stir-fried dish made with tender loofah, seasoned lightly and cooked quickly to preserve its natural flavor and crisp texture.
Shimen Pig Intestine PotShimen Pig Intestine Pot is a dish primarily made with pork intestines, which are cleaned, blanched, and simmered before being cooked together with chili peppers, doubanjiang (fermented broad bean paste), and other seasonings. It is typically served with side ingredients such as bean sprouts, potato slices, or tofu, and heated in a clay pot or bowl for consumption.
Shimen Preserved Pig TrotterA traditional preserved pork trotter dish from Shimen, Hunan, made by curing, air-drying, and smoking fresh pig feet. The meat is firm, aromatic, and savory, ideal for steaming or stewing.
Braised Beef with Skin in Clay PotA traditional Chinese dish featuring beef and beef skin slow-cooked in a clay pot, resulting in tender meat and rich, gelatinous texture.
Yellow Stewed TurtleA Chinese dish made by stewing fresh turtle with soy sauce, yellow wine, and aromatics until tender and flavorful.
Homemade Wind-Dried BeefHomemade wind-dried beef is made from fresh beef shank, marinated and air-dried. The meat is firm, salty, and rich in flavor with a distinct natural drying aroma.
Stir-Fried Water Spinach with GarlicStir-fried water spinach with garlic is a home-style vegetable dish made by stir-frying fresh water spinach with minced garlic. Wash the water spinach, cut into segments, heat oil in a pan, add minced garlic to sauté until fragrant, then quickly stir-fry the water spinach until just cooked through, season to taste, and serve.
Sour Cabbage and Broad Bean PotA hearty dish made with sour cabbage and broad beans, simmered with pork or ham for a tangy, savory flavor.
Iron Pot Eel Stir-fryA dish made by stir-frying eels in an iron pot with ginger, garlic, and chili, resulting in a rich and savory flavor.