Liu Moudou Duck Cooking (Guanshaling Branch)
Hot pot · ⭐ 4.5
160 meters west of the intersection of Guanshaling Road and Yuebei 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 160 meters west of the intersection of Guanshaling Road and Yuebei Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Salted Eggplant with Salted Egg Yolk, Big Gun Pig's Feet, Stir-Fried Snowflake Beef.
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: Hot pot
- Rating: 4.5
- Address: 160 meters west of the intersection of Guanshaling Road and Yuebei Road
- Popular dishes: Salted Eggplant with Salted Egg Yolk, Big Gun Pig's Feet, Stir-Fried Snowflake Beef, Dry Pot Boneless Pork and Intestines, Dry Pot Fried Field Chicken
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Dishes
Salted Eggplant with Salted Egg YolkA Chinese dish featuring eggplant and salted egg yolk, where the eggplant is fried until tender and then stir-fried with seasoned salted egg yolk for a rich, savory flavor.
Big Gun Pig's FeetA dish made with pork trotters, slow-cooked in a rich broth with special seasoning for a savory and tender texture.
Stir-Fried Snowflake BeefStir-fried snowflake beef is a dish made with snowflake beef and vegetables like green and red peppers, quickly stir-fried. The beef slices are marinated and then cooked at high heat with the vegetables to keep the meat tender and the veggies crisp.
Dry Pot Boneless Pork and IntestinesA spicy Sichuan dish featuring boneless pork and pig intestines stir-fried in a dry pot with vegetables like green peppers and onions.
Dry Pot Fried Field ChickenA Sichuan dish featuring smoked field chicken stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a spicy and aromatic flavor.
Signature Duck with GrainsA premium duck dish seasoned with grains and slow-cooked to perfection, offering tender meat and rich aroma.
Fried Pork ScrapsLard residue is the solid byproduct remaining after rendering pork fat, primarily composed of pig skin, meat fragments, and fat. After heating and simmering the pork fat to separate the liquid lard, the remaining material cools and solidifies into granular particles that can be eaten directly or used in cooking to enhance flavor.
Xiang-style Stir-fried Giant ShrimpFresh giant shrimp stir-fried with chili, garlic, and ginger in the bold flavors of Hunan cuisine.
CrepeA thin pancake made from a batter of flour and water, cooked by frying or steaming. Main ingredients are flour and water, with a pinch of salt for flavor. Pour the batter onto a hot pan, spread evenly, and cook until lightly golden on both sides. Often served as a staple food or used to wrap other ingredients.
Sour Cabbage Fish SlicesA Sichuan dish featuring tender black fish slices cooked with sour cabbage and chili, delivering a bold, tangy-spicy flavor.
Sour Egg Stir-fryA simple and flavorful dish made by stir-frying eggs with vinegar and seasonings, resulting in a tender and tangy texture.
Pan-fried HairtailPan-fried catfish is a dish featuring fresh catfish, marinated with salt and cooking wine, then fried until golden brown for a crispy exterior and tender interior.
Crispy Pan-Fried MeatA dish of thinly sliced pork or chicken breast, marinated and pan-fried until crispy outside and tender inside, often seasoned with garlic, ginger, and scallions.