Fresh Shop (Xiaolan Branch)
Hunan cuisine · ⭐ 3.2
No. 1633, Jinsha Road III
Dragon Mate tips
If you are traveling in China to visit Nanchang, 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. 1633, Jinsha Road III. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Garlic Leaf with Preserved Meat, Stir-Fried Beef with Yellow Onion, Spicy Sichuan-style Pork Intestines with Pickled Cabbage.
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: Nanchang
- Category: Hunan cuisine
- Rating: 3.2
- Address: No. 1633, Jinsha Road III
- Popular dishes: Garlic Leaf with Preserved Meat, Stir-Fried Beef with Yellow Onion, Spicy Sichuan-style Pork Intestines with Pickled Cabbage, Signature Old Jar Chopped Chili Fish Head, Clay Pot Mixed Mushrooms
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
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.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Spicy Sichuan-style Pork Intestines with Pickled CabbageDry Pot Sour Cabbage and Pork Intestines is a dish made primarily from pork intestines and sour cabbage. After cleaning and blanching to remove odor, the intestines are stir-fried with chopped sour cabbage, seasoned and simmered until flavorful, then served hot in a dry pot for rich texture.
Signature Old Jar Chopped Chili Fish HeadFresh fish head simmered with aged chopped chili in a clay jar, resulting in tender meat and rich spicy flavor.
Clay Pot Mixed MushroomsA savory dish featuring a variety of fresh mushrooms simmered in clay pot with broth, delivering rich umami flavor and health benefits.
Old Changsha Family Feast BowlA traditional Hunan dish featuring pork trotters, chicken legs, duck meat, preserved meats, tofu, and bamboo shoots stewed together in a rich broth.
Garlic Spicy Chicken FeetA cold dish made with chicken feet, garlic, and chili, known for its spicy and aromatic flavor.
Spicy Frog Legs Hot PotSpicy frog leg pot features frog legs as the main ingredient, cooked with chili, Sichuan pepper, ginger, garlic, and onion. After blanching to remove odor, the frog legs are stir-fried with seasonings and simmered in broth until tender and flavorful.
Signature Big Stir-Fried PorkFresh pork slices stir-fried with green and red peppers, a savory and aromatic dish.
Stir-Fried Large Chicken PotA spicy stir-fried chicken dish made with chicken, potatoes, and bell peppers, known for its rich flavor and bold aroma.