Sichuan-Hunan Legend Paper-wrapped Fish (Jinfengyuan Store)
Sichuan cuisine · ⭐ 3.7
Unit 45, 1st Floor, Building 6, A Zone, Jin Fengyuan Residential Community, Yinxiang Road
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 Unit 45, 1st Floor, Building 6, A Zone, Jin Fengyuan Residential Community, Yinxiang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Paper-包裹草鱼, Fatty Intestine Chicken, Spicy and Sour Chicken Offal.
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: Sichuan cuisine
- Rating: 3.7
- Address: Unit 45, 1st Floor, Building 6, A Zone, Jin Fengyuan Residential Community, Yinxiang Road
- Popular dishes: Paper-包裹草鱼, Fatty Intestine Chicken, Spicy and Sour Chicken Offal, Chongqing Grilled Fish
China trip · China travel
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Dishes
Paper-包裹草鱼A dish featuring grass carp wrapped in parchment paper and steamed, resulting in tender fish with a fresh, savory flavor.
Fatty Intestine ChickenFatty Intestine Chicken is a dish made primarily with pork intestines and chicken. First, the pork intestines are thoroughly cleaned and boiled until cooked, then they are stewed or stir-fried together with chicken and seasoned with spices to create the dish.
Spicy and Sour Chicken OffalSpicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.
Chongqing Grilled FishChongqing grilled fish features fresh fish with vegetables like bean sprouts, potatoes, lotus root, and rice noodles. The fish is pan-fried until slightly crispy, then simmered in a secret sauce with chili and Sichuan peppercorns, finished with green onions and cilantro.