Peng Geng Ji · Lard Fried Vegetables (Wangcheng Runhe Rainbow Mall Branch)
Home-style Chinese cuisine · ⭐ 4.7
Shop L314, 3rd Floor, Runhe Rainbow Mall, Yue Liang Dao Subdistrict
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 Shop L314, 3rd Floor, Runhe Rainbow Mall, Yue Liang Dao Subdistrict. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Salted Eggplant with Salted Egg Yolk, Hand-Deveined Live Shrimp, Pork Lard Fried Rice.
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: Home-style Chinese cuisine
- Rating: 4.7
- Address: Shop L314, 3rd Floor, Runhe Rainbow Mall, Yue Liang Dao Subdistrict
- Popular dishes: Salted Eggplant with Salted Egg Yolk, Hand-Deveined Live Shrimp, Pork Lard Fried Rice, Old Changsha Peng's Beer Duck, Imperial Concubine's Drunk Chicken
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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.
Hand-Deveined Live ShrimpFresh live shrimp carefully peeled by hand, steamed or blanched to highlight their tender and juicy texture with minimal seasoning.
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.
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.
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 Pork IntestinesSuancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
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.
Ghost Hand Braised BeefA Chinese dish made by slow-cooking beef brisket with spices and seasonings until tender and flavorful.
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.