Jingrong Family Seafood Private Kitchen
特色菜 · ⭐ 4.0
Unit 6, Building 5, Zone B, Huangnitang Residential Community
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 Unit 6, Building 5, Zone B, Huangnitang Residential Community. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Russian Crab, Braised Lotus Root Slices, Mountain Pepper Beef Tripe.
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: 特色菜
- Rating: 4.0
- Address: Unit 6, Building 5, Zone B, Huangnitang Residential Community
- Popular dishes: Russian Crab, Braised Lotus Root Slices, Mountain Pepper Beef Tripe, Mixed Bean Sprout and Bamboo Shoot Salad, Skewered Beef
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Dishes
Russian CrabA dish made with fresh crab cooked in butter, garlic, and onions, offering a rich, savory flavor with tender crab meat.
Braised Lotus Root SlicesSpiced lotus root slices are a cold dish made by blanching sliced lotus root and simmering it in seasoned broth until fully infused with flavor.
Mountain Pepper Beef TripeA Sichuan-style cold dish made with beef tripe stir-fried with mountain pepper, chili, and garlic, offering a crisp texture and numbingly spicy flavor.
Mixed Bean Sprout and Bamboo Shoot SaladA refreshing cold dish made with tender bean sprouts, bamboo shoots, and carrots, tossed in a light dressing for a crisp and clean flavor.
Skewered BeefSkewered beef is a dish made primarily with beef, cut into small pieces or thin slices, marinated, then grilled, fried, or baked on skewers. Common methods involve marinating first and quickly cooking at high heat to maintain tenderness.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
Old Beijing Lamb Spine Hot PotBeijing-style lamb spine hot pot features lamb spine as the main ingredient, paired with potatoes, vermicelli, and cabbage, slow-cooked in clear water or bone broth. Lamb spine, rich in gelatin, offers a soft, tender texture. Aromatic spices like scallions, ginger, star anise, and cinnamon enhance the soup's fragrance.
Steamed Abalone with Fermented Black Beans and VermicelliSteamed abalone with fermented black beans and vermicelli, a delicacy combining tender abalone, flavorful beans, and absorbent noodles.
Spicy Braised Frog LegsSpicy braised frog legs with chili, Sichuan pepper, ginger, scallions, and garlic, simmered slowly in a flavorful broth.
Spicy CrabSpicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.