Houfu Private Kitchen (Houhu Art Park Branch)
特色菜 · ⭐ 4.4
2nd Floor, Building 275, Zone D, Houhu Art Park
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 2nd Floor, Building 275, Zone D, Houhu Art Park. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Health-Preserving Squid and Pig's Trotter Soup, Garlic Leaf with Preserved Meat, Zhangshu Port Chili.
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: 4.4
- Address: 2nd Floor, Building 275, Zone D, Houhu Art Park
- Popular dishes: Health-Preserving Squid and Pig's Trotter Soup, Garlic Leaf with Preserved Meat, Zhangshu Port Chili, Steamed Grouper, Stir-fried Eel
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Dishes
Health-Preserving Squid and Pig's Trotter SoupA nourishing soup made with squid and pig's stomach, simmered with medicinal ingredients like goji berries and red dates for health benefits.
Garlic Leaf with Preserved MeatA Chinese home-style dish made by stir-frying fresh garlic leaves with preserved meat, resulting in a savory and aromatic flavor.
Zhangshu Port ChiliZhangshu Port chili is a specialty from Yueyang, Hunan, featuring fresh, mildly spicy peppers often stir-fried or paired with meat for a fragrant, slightly spicy taste.
Steamed GrouperSteamed Tiger Grouper is a dish primarily made with tiger grouper fish. The fish is cleaned and scored on the surface, then seasoned with辅料 such as ginger slices and scallions before being steamed over water in a steamer. Finally, it is drizzled with soy sauce and hot oil for seasoning.
Stir-fried EelA dish made by quickly stir-frying fresh eel with garlic, ginger, and chili for a savory and aromatic flavor.
Jasmine Flower Stir-Fried EggsJasmine Flower Stir-Fried Eggs is a dish primarily made with fresh jasmine flowers and eggs. To prepare, wash the jasmine flowers and mix them with beaten eggs, adding an appropriate amount of salt and stirring well. Then quickly stir-fry in a hot oil pan until the eggs set and the fragrance of the jasmine flowers fills the air—ready to serve.
Lychee Shrimp BallsLychee Shrimp Balls is a dish made primarily with fresh shrimp and lychee fruit. The shrimp are marinated, then quickly stir-fried until cooked through, and then combined with lychee flesh for a final stir-fry. This results in shrimp that are tender and elastic, with the lychee adding a refreshing sweetness. The overall dish is vibrant in color and layered in flavor.
Lotus Leaf Steamed Pork DumplingsA traditional Chinese dish made of pork meatballs coated in steamed rice flour and wrapped in lotus leaves, resulting in a soft, fragrant, and savory flavor.
Rosemary Pork RibsA dish of pork ribs marinated with rosemary, garlic, and olive oil, then roasted to perfection for a fragrant and tender flavor.
Bafengtang PrawnPrawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
Shaoyang Mountain Sichuan Pepper BeefFresh beef is marinated and stir-fried with Shaoyang's local mountain Sichuan pepper, resulting in tender meat with a rich, spicy-savory aroma and numbing heat.
Stewed Chicken with MushroomsA traditional Chinese dish made by stewing chicken with dried mushrooms, resulting in a rich and savory flavor.