Fantangzi Selected Eighteen Bowls (Haode C Area Store)
Hunan cuisine · ⭐ 3.5
Building 9, Haode Relocation Area
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 Building 9, Haode Relocation Area. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Pork Belly and Spare Ribs Stew, Stir-fried Pork with Garlic Greens, Spicy Pot-Braised Tofu.
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: 3.5
- Address: Building 9, Haode Relocation Area
- Popular dishes: Pork Belly and Spare Ribs Stew, Stir-fried Pork with Garlic Greens, Spicy Pot-Braised Tofu, Seasonal Vegetables, Sichuan Boiled雄鱼
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Dishes
Pork Belly and Spare Ribs StewA savory dish made by slow-cooking pork belly and spare ribs with soy sauce, sugar, and seasonings until tender and flavorful.
Stir-fried Pork with Garlic GreensA simple and flavorful dish made by stir-frying fresh garlic greens with pork slices, resulting in a fragrant and savory meal.
Spicy Pot-Braised TofuDry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
Seasonal VegetablesSeasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
Sichuan Boiled雄鱼Sichuan-style boiled雄fish is a dish featuring雄fish slices marinated with wine and ginger, then blanched with bean sprouts and cabbage in boiling water, finished with hot oil and seasonings for tender fish and rich broth.
Oil-Poured ChiliA Sichuan dish featuring fresh red chilies drizzled with hot oil, delivering a spicy and aromatic flavor.
Stir-fried卤牛肚A dish made by stir-frying marinated beef tripe with vegetables, known for its spicy and savory flavor.
Pork Trotter and Chicken Feet StewPork trotters and chicken feet are slowly stewed with soy sauce and spices, resulting in tender, gelatinous meat.
Poached Egg with Shredded Bone MeatPoached Egg with Shredded Bone Meat is a home-style dish made primarily with pork meat from bones, eggs, and green/red peppers. The meat is shredded from pork bones into small pieces, and poached eggs are prepared separately. The shredded meat is stir-fried with seasonings like soy sauce and cooking wine, then simmered with the poached eggs. Finally, green and red peppers are added and stir-fried until the sauce thickens. The dish features tender meat and eggs soaked in flavorful sauce.
Jumping Male FishA dish made with fresh male fish steamed with ginger, garlic, and chili, resulting in tender meat and rich broth.
Stewed Chicken Offal in Brown SauceA traditional Chinese dish made by stewing chicken offal with aromatics and brown sauce until tender, offering a rich, savory flavor.