Old House · Fang Girl (High-Tech Branch)
Hunan cuisine · ⭐ 4.6
No. 187, Ouzhou South 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 No. 187, Ouzhou South Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Pork, Stir-Fried Chicken After Pointing, Blanched Radish Dish.
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. 187, Ouzhou South Road
- Popular dishes: Stir-Fried Pork, Stir-Fried Chicken After Pointing, Blanched Radish Dish, Special Rice Tofu, Salted Egg Yolk Steamed Eggplant
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Dishes
Stir-Fried PorkStir-fried pork dish using pork belly or tenderloin, blanched to remove odor, then stewed or braised with seasonings until tender and flavorful.
Stir-Fried Chicken After PointingA Chinese dish made by stir-frying chicken with chili, garlic, and ginger for a spicy and aromatic flavor.- Blanched Radish DishA dish made by briefly boiling or blanching radishes and mixing with seasonings like garlic, vinegar, and chili oil for a crisp, tangy flavor.
Special Rice TofuSpecial rice tofu is made from rice, soaked, ground into slurry, then steamed into soft blocks. Typically mixed with chili oil, garlic paste, soy sauce, vinegar, and cilantro;也可 add minced meat or vegetables for stir-frying.- Salted Egg Yolk Steamed EggplantEggplant slices steamed and topped with salted egg yolk, then steamed again to absorb the rich flavor.
Rice CakeGlutinous rice cakes are a traditional snack made from rice. After soaking, rice is ground into a paste, then steamed or pan-fried in molds. Soft and chewy, they're served with sweet sauce, pickles, or chili.
Old House He's Signature PorkPremium pork belly is braised, steamed, and sliced. The dish features a bright red color, rich flavor, and tender texture that melts in the mouth. Slow-cooked with a secret family sauce blending soy and five-spice aroma.
Old House Fish Soup RiceFresh fish soup is combined with cooked rice and slowly simmered until the rice absorbs the broth. The soup is clear, fish meat tender, and rice soft and glutinous, delivering a delicious flavor. Main ingredients: fish, rice, ginger, and scallions.
Pork Kidney and Beef Tripe Stir-fryA spicy Sichuan dish featuring pork kidneys and beef tripe, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
Mustard LobsterMustard lobster shrimp features fresh lobsters, blanched, drained, and mixed with a mustard sauce made from mustard powder, soy sauce, vinegar, sugar, and sesame oil for rich flavor and strong mustard aroma.
Stir-fried Local Chicken with Tea OilTea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.
Pressure Cooker Pig FeetA dish made by slow-cooking pig feet in a pressure cooker, resulting in tender and gelatinous meat with rich flavor.
Longtian Eel NoodlesA Hunan specialty dish made with eel and rice noodles, stir-fried with chili, ginger, and garlic for a spicy and savory flavor.