Xiao Yi Xiao Food Shop (Liuchengqiao Branch)
小吃快餐 · ⭐ 4.3
Room 104, Level 1, Keda Mingju, No. 10, Baisha Road (next to Changsha First Hospital South Campus Bus Stop)
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 Room 104, Level 1, Keda Mingju, No. 10, Baisha Road (next to Changsha First Hospital South Campus Bus Stop). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Xiao Yi Xiao Special Radish Pickle, Pickled Vegetables, Nostalgic Pan Stir-fry.
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: 小吃快餐
- Rating: 4.3
- Address: Room 104, Level 1, Keda Mingju, No. 10, Baisha Road (next to Changsha First Hospital South Campus Bus Stop)
- Popular dishes: Xiao Yi Xiao Special Radish Pickle, Pickled Vegetables, Nostalgic Pan Stir-fry, Hot Braised Four-in-One, Spicy Braised Triangle Tofu
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Dishes
Xiao Yi Xiao Special Radish PickleA traditional preserved radish made from fresh white radish, dried and seasoned to enhance its natural flavor and crisp texture.
Pickled VegetablesSide dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
Nostalgic Pan Stir-fryA nostalgic stir-fry dish made with eggs, tofu, and greens, cooked on a pan for a comforting, familiar taste.
Hot Braised Four-in-OneHot Braised Four-in-One is a platter of braised dishes, featuring four classic ingredients: braised beef, braised chicken wings, braised dried tofu, and braised eggs. The ingredients are simmered in a master stock made from soy sauce, rock sugar, star anise, cinnamon, bay leaves, Sichuan peppercorns, and other spices. The slow, long braising process allows the ingredients to fully absorb the rich flavors of the broth. The finished dish has a deep reddish-brown color, with tender, flavorful ingredients and a robust braised aroma. It is typically served hot, and the braising liquid can be reused, becoming more flavorful over time.
Spicy Braised Triangle TofuA spicy Sichuan-style dish made by simmering triangular tofu in a rich, aromatic broth until deeply flavorful.
Pork lard mixed rice noodlesPig oil mixed rice noodles is a dish made with rice noodles as the main ingredient, mixed with lard, scallions, garlic, chili oil, and other seasonings. The cooked noodles are drained and stirred with fried lard and seasonings to absorb the rich aroma of the lard, resulting in a smooth and flavorful texture.
White Meat BallsA traditional Chinese dish made from minced pork and fish meat, shaped into balls and simmered in broth for a tender, savory flavor.
Sugar Oil Rice BallsSugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
Sweet Rice Wine TangyuanSweet rice balls cooked in homemade sweet rice wine, offering a soft and fragrant dessert with a subtle alcoholic note.
Fermented TofuFermented tofu is a Hunan specialty snack made from fermented soybean curd, deep-fried until crispy and served with spicy sauce and garlic.
Sesame Oil Pig BloodA traditional Chinese dish made with fresh pig blood stir-fried in sesame oil, known for its smooth texture and rich aroma.