Bà Fàn Jiang Hu Cài
Hunan cuisine · ⭐ 3.5
3rd Floor, No. 1839 Fenglin 3rd 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 3rd Floor, No. 1839 Fenglin 3rd Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: White Pepper Stir-Fried Pork, Country Tea Oil Stir-Fried Chicken, Crispy Pork Lard with Garlic.
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: 3rd Floor, No. 1839 Fenglin 3rd Road
- Popular dishes: White Pepper Stir-Fried Pork, Country Tea Oil Stir-Fried Chicken, Crispy Pork Lard with Garlic, Yongzhou Blood Duck Changle, Self-smoked Dried Bighead Carp
China trip · China travel
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Dishes
White Pepper Stir-Fried PorkA Hunan-style home dish made by stir-frying fresh white peppers with pork, resulting in a savory and mildly spicy flavor.
Country Tea Oil Stir-Fried ChickenA traditional dish made with local free-range chicken stir-fried in country-made tea oil, delivering a rich, aromatic flavor and tender meat.- Crispy Pork Lard with GarlicA stir-fry dish made with crispy pork lard and garlic, known for its rich aroma and crunchy texture.
Yongzhou Blood Duck ChangleYongzhou Blood Duck Changle is made primarily from fresh duck meat, combined with duck blood, chili, ginger, garlic, and other seasonings, then stir-fried. It has a rich, aromatic flavor with a spicy, fragrant taste, a traditional specialty dish from Yongzhou, Hunan Province.
Self-smoked Dried Bighead CarpFresh bighead carp is marinated, air-dried, then traditionally smoked with wood. The flesh is firm with a rich smoky aroma and savory taste.- Braised Preserved DuckA traditional Chinese dish made by braising preserved duck with ginger, scallions, and spices in yellow wine and soy sauce until tender and fragrant.