Home-style Restaurant
Home-style Chinese cuisine · ⭐ 3.5
Shop 103, Building 2, Jinko Tianyue Apartment, South Section of Dongliu Road, Changsha County
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 103, Building 2, Jinko Tianyue Apartment, South Section of Dongliu Road, Changsha County. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Stir-fried Pig Liver, Stir-Fried Beef with Yellow Onion, Bitter Melon with Eggs.
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: Home-style Chinese cuisine
- Rating: 3.5
- Address: Shop 103, Building 2, Jinko Tianyue Apartment, South Section of Dongliu Road, Changsha County
- Popular dishes: Stir-fried Pig Liver, Stir-Fried Beef with Yellow Onion, Bitter Melon with Eggs, Leek and Lettuce Strips
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Dishes
Stir-fried Pig LiverStir-fried pig liver is a dish made by quickly stir-frying fresh pig liver with seasonings such as green onions, ginger, and garlic. After slicing the pig liver, it is stir-fried together with the seasonings until fully cooked.
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.
Bitter Melon with EggsBitter melon stir-fried with eggs is a Chinese home-style dish. Slice the bitter melon, blanch to remove bitterness, and set aside beaten eggs. Stir-fry eggs first, then sauté bitter melon, mix together, season, and serve.
Leek and Lettuce StripsA refreshing cold dish made from finely sliced leeks and lettuce, seasoned with garlic, sesame oil, and a touch of salt.