Xin Tianyuan Banquet Hall
Hunan cuisine · ⭐ 3.5
Guangsheng Garden
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 Guangsheng Garden. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Pork Belly with Bamboo Shoots, Heavenly Yuan's Signature Pork, Jumping Frog with Beef.
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: 3.5
- Address: Guangsheng Garden
- Popular dishes: Braised Pork Belly with Bamboo Shoots, Heavenly Yuan's Signature Pork, Jumping Frog with Beef, Steamed Handmade Dumplings, Spicy and Sour Squid Rolls
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Dishes
Braised Pork Belly with Bamboo ShootsBraised pork belly with bamboo shoots, a savory dish where tender pork and crisp bamboo shoots are simmered in a rich sauce.
Heavenly Yuan's Signature PorkA dish featuring braised pork belly with a rich, savory flavor and tender texture, seasoned with a secret sauce.- Jumping Frog with BeefA spicy Sichuan dish featuring tender frog legs stir-fried with chili, garlic, and ginger for a bold, numbing flavor.
Steamed Handmade DumplingsSteamed handmade dumplings filled with fresh pork and vegetables, delicately prepared by hand and steamed to perfection for a tender, flavorful bite.
Spicy and Sour Squid RollsFresh squid is sliced into rolls, briefly blanched, then stir-fried with chili, vinegar, garlic, and other seasonings for a crisp, tangy, and spicy dish.- Pan-fried Salt-Scraped FishA dish of fresh fish marinated in scraped salt and pan-fried until crispy, highlighting the natural flavor of the fish.
Spicy Large PrawnSpicy giant shrimp made with fresh tiger prawns, stir-fried with chili, garlic, ginger, and scallions. Peeled leaving tails, blanched, then sautéed with aromatics in hot oil, seasoned to perfection for tender, flavorful shrimp.