Hui Jia La Lian Yu (Shu Yuan Road Branch)
Hunan cuisine · ⭐ 4.1
Shuyuan 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 Shuyuan Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Potato and Pork Rib Stew, Dizi's Fragrant Tofu Cubes, Shredded Pork with Fried Eggs.
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: 4.1
- Address: Shuyuan Road
- Popular dishes: Potato and Pork Rib Stew, Dizi's Fragrant Tofu Cubes, Shredded Pork with Fried Eggs, 炝腰花, Braised Rice Tofu
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Dishes
Potato and Pork Rib StewPotato and pork rib dish made by stewing pork ribs and diced potatoes together after blanching the ribs to remove odor, adding seasonings for tender meat and flavorful potatoes.
Dizi's Fragrant Tofu CubesA home-style dish made with tofu cubes stir-fried with bell peppers, garlic, and seasonings, offering a savory and slightly spicy flavor.
Shredded Pork with Fried EggsStewed pork ribs and boiled eggs stir-fried together, using boneless pork and eggs. First blanch the pork to remove odor, then stir-fry with beaten eggs and seasonings for tender meat and rich egg flavor.
炝腰花炝腰花是一道以猪腰为主要食材的中式菜肴，腰花切花刀后焯水处理，再与葱、姜、蒜等辅料一同快速翻炒，最后加入调味料如酱油、料酒、盐等，用热油爆香后迅速拌匀，保持腰花脆嫩口感。
Braised Rice TofuBraised rice tofu is a dish made with rice tofu as the main ingredient. The tofu is cut into pieces and stir-fried with minced pork, scallions, ginger, garlic, then seasoned with soy sauce, sugar, and cooking wine, slowly simmered until flavorful.
Minced Pork with Sweet PeasA classic Chinese dish made with minced pork and fresh sweet peas, stir-fried together for a savory and tender flavor.
Preserved CarpPreserved carp is a traditional Chinese dish made by salting and air-drying or smoking carp, resulting in a savory, firm texture often steamed or stir-fried.