Qiu's Steamed Food Shop
其他美食 · ⭐
Room 718, Building 10, Changtangzi Residential Community, Hangguang Road
Dragon Mate tips
If you are traveling in China to visit Changsha, 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 Room 718, Building 10, Changtangzi Residential Community, Hangguang Road. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Hand-Torn Fish, Minced Pork with Green Broad Beans, Steamed Sausage.
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: 其他美食
- Rating:
- Address: Room 718, Building 10, Changtangzi Residential Community, Hangguang Road
- Popular dishes: Hand-Torn Fish, Minced Pork with Green Broad Beans, Steamed Sausage, Steamed Preserved Duck, Sour Egg Stir-fry
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
Hand-Torn FishA dish made by hand-tearing fresh fish meat, then pan-frying or steaming it to achieve a tender texture, often seasoned with ginger, garlic, and scallions.
Minced Pork with Green Broad BeansA home-style dish made with minced pork and green broad beans, stir-fried together for a savory and satisfying meal.
Steamed SausageSteamed sausage is a traditional Chinese dish made by seasoning pork with salt, sugar, and wine, then stuffing it into casings and steaming until fully cooked. It has a rich, savory flavor and tender texture.
Steamed Preserved DuckA traditional Chinese dish made by steaming cured and dried duck, resulting in a savory, tender meat with a rich, smoky flavor.
Sour Egg Stir-fryA simple and flavorful dish made by stir-frying eggs with vinegar and seasonings, resulting in a tender and tangy texture.