Peng Geng Ji Zhu You Chao Xiao Cai (Xingsha Wuyue Plaza Store)
Hunan cuisine · ⭐ 4.4
3rd Floor, Wuyue Plaza, Songya Lake New City
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 3rd Floor, Wuyue Plaza, Songya Lake New City. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Salted Eggplant with Salted Egg Yolk, Garlic Stir-fried Braised Beef, Pork Lard Fried Rice.
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: 4.4
- Address: 3rd Floor, Wuyue Plaza, Songya Lake New City
- Popular dishes: Salted Eggplant with Salted Egg Yolk, Garlic Stir-fried Braised Beef, Pork Lard Fried Rice, White Pepper Stir-fried Pork Belly, Old Changsha Peng's Beer Duck
China trip · China travel
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Dishes
Salted Eggplant with Salted Egg YolkA Chinese dish featuring eggplant and salted egg yolk, where the eggplant is fried until tender and then stir-fried with seasoned salted egg yolk for a rich, savory flavor.
Garlic Stir-fried Braised BeefA classic Chinese home-style dish featuring tender braised beef stir-fried with fresh garlic, delivering a savory and aromatic flavor.
Pork Lard Fried RiceA classic Chinese home-style dish made with leftover rice, pork lard, eggs, and scallions. The rice is stir-fried until fluffy and fragrant, with a rich savory flavor.
White Pepper Stir-fried Pork BellyA Sichuan dish featuring stir-fried pork belly with white pepper, offering a spicy and aromatic flavor.
Old Changsha Peng's Beer DuckOld Changsha Peng's Beer Duck is a traditional Hunan dish made by slow-cooking duck with beer and spices, resulting in tender meat infused with rich beer aroma.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Imperial Concubine's Drunk ChickenA classic Cantonese dish featuring chicken marinated in yellow wine and steamed, then glazed with a savory sauce of wine, soy sauce, and sugar.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Sour Cabbage with Rice NoodlesSour cabbage and rice noodle salad is a cold dish made primarily with cabbage and rice noodles. Cabbage is shredded and salted briefly, while rice noodles are cooked and rinsed in cold water. Mix the cabbage with the noodles, then add garlic, vinegar, soy sauce, sugar, and chili oil to taste. Simple to prepare with a refreshing flavor.
Sour Radish with Beef TripeA cold dish made with beef tripe and pickled radish, tossed in spicy oil, garlic, and vinegar for a crisp, tangy flavor.
Sesame Oil Pig Blood SoupA traditional Chinese soup made with fresh pig blood, sesame oil, ginger, and scallions, known for its smooth texture and rich aroma.