九重椒·手工炒料老火锅(湘江世纪城店)
Hot pot · ⭐ 4.5
Shop on 1st Floor, Unit 8, Building 16, Reconstruction Site No. 10
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 on 1st Floor, Unit 8, Building 16, Reconstruction Site No. 10. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Duck Blood, Tender Meat Slices, Crispy Beef Tripe from Mountain City.
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: Hot pot
- Rating: 4.5
- Address: Shop on 1st Floor, Unit 8, Building 16, Reconstruction Site No. 10
- Popular dishes: Cold Pot Duck Blood, Tender Meat Slices, Crispy Beef Tripe from Mountain City, Freshly Sliced Beef, Old Eagle Tea Black Squid
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Dishes
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Tender Meat SlicesTenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
Crispy Beef Tripe from Mountain CityA Sichuan-style cold dish made with fresh beef tripe, quickly blanched and tossed with garlic, cilantro, chili oil, and other seasonings for a crisp texture and spicy flavor.
Freshly Sliced BeefFresh beef slices from tenderloin or shank, hand-cut and quickly cooked to preserve natural texture and juices, typically prepared by stir-frying, boiling, or grilling.
Old Eagle Tea Black SquidBlack squid stir-fried with aged eagle tea broth, delivering a fragrant and tender dish.
Crispy Dry GongcaiA cold dish made from dried gongcai, soaked and mixed with garlic, chili oil, and vinegar for a crisp and spicy flavor.
Sichuan Pepper Crispy TongueTeng椒脆舌 features beef tongue blanched and sliced, then mixed with Sichuan pepper, garlic, and ginger for a unique numbing aroma and crisp texture.
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.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
Wheat Ear Tripe麦穗腰花 is a dish featuring pork kidneys, sliced into wheat-ear patterns, blanched, then stir-fried with green and red peppers for a crisp, tender texture with rich layers.