Jiang Xiao Ai Xinjiang Barbecue Hotpot (Halal)
Barbecue · ⭐ 3.9
No. 2321, Chengnan East Road, Zuojiatang Subdistrict (Building F041, Guihua Er Cun, Floors B1–1)
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 No. 2321, Chengnan East Road, Zuojiatang Subdistrict (Building F041, Guihua Er Cun, Floors B1–1). It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Lamb Hot Pot, Pork Tetra, Xinjiang Big Plate Chicken.
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: Barbecue
- Rating: 3.9
- Address: No. 2321, Chengnan East Road, Zuojiatang Subdistrict (Building F041, Guihua Er Cun, Floors B1–1)
- Popular dishes: Signature Lamb Hot Pot, Pork Tetra, Xinjiang Big Plate Chicken, Xinjiang Beef Hot Pot, Xinjiang Lamb Skewers
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Dishes
Signature Lamb Hot PotA hearty lamb hot pot featuring fresh lamb and vegetables, simmered in a rich, secret broth for a deeply savory experience.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Xinjiang Big Plate ChickenXinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
Xinjiang Beef Hot PotA hearty Xinjiang-style hot pot featuring beef and vegetables simmered in a rich broth with aromatic spices.
Xinjiang Lamb SkewersXinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.- Xinjiang Lamb Spine Hot PotA hearty hot pot featuring lamb spine bones, vegetables, and aromatic spices, slow-cooked to perfection for rich flavor.
Grilled Small Yellow CroakerGrilled small yellow croaker is a dish primarily made with small yellow croaker. Typically, the fish is cleaned, marinated, and then grilled in an oven or over charcoal until the skin turns golden and crispy, while the inside remains tender and juicy.
Jiang Xiao Ai Roast Lamb LegA signature Xinjiang dish featuring marinated lamb leg roasted over charcoal, resulting in a crispy exterior and tender, flavorful meat.
Lamb LiverLamb liver, made primarily from fresh lamb liver, carefully processed and cooked with appropriate seasonings. It has a golden yellow color, a tender texture, and is rich in nutrition.
Lamb KidneysLamb kidneys, also known as lamb腰 (yáng yāo), refer to the kidney part of sheep. Typically cleaned and then marinated with ingredients such as scallions, ginger, garlic, and cooking wine before being stir-fried or stewed to remove any fishy odor and enhance flavor.