Old Changsha Home-style Cuisine (Kecun Branch)
Home-style Chinese cuisine · ⭐ 3.7
No. 690-3 Guangzhou Avenue South
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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 No. 690-3 Guangzhou Avenue South. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Dry-burned Yellow Croaker, Spicy Pot-Braised Baby Bok Choy, Sichuan-style Spicy and Numbing Sea Bass.
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: Guangzhou
- Category: Home-style Chinese cuisine
- Rating: 3.7
- Address: No. 690-3 Guangzhou Avenue South
- Popular dishes: Dry-burned Yellow Croaker, Spicy Pot-Braised Baby Bok Choy, Sichuan-style Spicy and Numbing Sea Bass, Braised Pork with Potatoes, Sautéed Pork with Lettuce
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Dishes
Dry-burned Yellow CroakerDry-burned yellow croaker is a Chinese dish featuring yellow croaker as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, and doubanjiang. It's simmered with water and seasonings until flavorful, then reduced to a thick sauce that clings to the fish.
Spicy Pot-Braised Baby Bok ChoyDry Pot Baby Bok Choy is a dish primarily made with baby bok choy, accompanied by ingredients such as pork belly and dried chili peppers. To prepare, first sauté the pork belly until fragrant, then add dried chilies and garlic slices to stir-fry until aromatic. Finally, add the baby bok choy and stir-fry until cooked through, season to taste, and serve.
Sichuan-style Spicy and Numbing Sea BassFresh sea bass cooked in a spicy and numbing broth with Sichuan peppercorns and chili, resulting in a bold, aromatic dish.
Braised Pork with PotatoesA classic Chinese home-style dish featuring slow-cooked pork belly and potatoes in a savory sauce.
Sautéed Pork with LettuceA classic Sichuan dish featuring stir-fried pork belly and sliced lettuce, seasoned with fermented bean paste and garlic.
萝卜干腊味萝卜干腊味是一道以萝卜干和腊肉为主要食材的菜肴。萝卜干经过晒制或腌制后质地脆爽，腊肉则选用熏制或风干的五花肉，两者搭配炒制而成。制作时先将腊肉切片，与泡发后的萝卜干一同入锅翻炒，加入适量调味料，使腊肉的油脂渗入萝卜干中，提升风味。
蕨菜炒腊肉蕨菜炒腊肉是一道以新鲜蕨菜和腊肉为主要食材的菜肴。蕨菜需提前泡发并焯水去除涩味，腊肉则切片备用。热锅凉油后先煸香腊肉，再加入蕨菜翻炒均匀，调味后即可出锅。
Stir-fried Lotus Stem with Yellow BeefLotus stem stir-fried with yellow beef is a dish featuring fresh lotus stems and yellow beef. Cut lotus stems into segments, marinate sliced beef, stir-fry beef until it changes color, then add lotus stems and season. The dish is crisp and tender with rich beef flavor.
Sour Cabbage Fish SlicesA Sichuan dish featuring tender black fish slices cooked with sour cabbage and chili, delivering a bold, tangy-spicy flavor.
Spicy Water Jumping FrogA Sichuan dish featuring fresh bullfrog cooked in a spicy and numbing sauce with vegetables like bean sprouts and lettuce, known for its bold flavor and tender texture.