Lao Difang Iron Pot Stew (Liuzheng Street Store)
Northeastern Chinese cuisine · ⭐ 4.1
5 meters below Liuyangmen Gate, Liuzheng Street, Dingwangtai Apartment
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 5 meters below Liuyangmen Gate, Liuzheng Street, Dingwangtai Apartment. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Maoxuewang, Braised Goose, Braised Pork Ribs.
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: Northeastern Chinese cuisine
- Rating: 4.1
- Address: 5 meters below Liuyangmen Gate, Liuzheng Street, Dingwangtai Apartment
- Popular dishes: Maoxuewang, Braised Goose, Braised Pork Ribs, Money Egg, Sweet and Sour Pork
China trip · China travel
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Dishes
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Braised GooseBraised goose is a dish featuring goose meat as the main ingredient, typically simmered with scallions, ginger, garlic, and other seasonings in a pot with water or broth until the meat becomes tender and flavorful.
Braised Pork RibsStewed spare ribs is a dish made primarily with pork ribs, seasoned with scallions, ginger, cooking wine, and other seasonings, and slowly simmered over low heat. Potatoes, carrots, and other vegetables are typically added to create a rich broth and tender meat.
Money EggMoney Egg is a Chinese dish primarily made with eggs. The preparation involves slicing boiled eggs, frying them until golden on both sides, and then stir-frying with chili, garlic, and other seasonings.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Pan-fried Dough SkilletGoubian tiebingzi is a flatbread made from corn or wheat flour, formed into thin sheets, cut into small pieces, and pan-fried until golden brown on both sides. It's cooked by placing the dough along the pot's edge for even heating, resulting in a crispy outside and soft inside.