Jinlong Lao Chu
Hunan cuisine · ⭐ 3.8
No. 93 Yuegong Street (170 meters on foot from Exit 1 of Wangyuehu Metro Station)
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. 93 Yuegong Street (170 meters on foot from Exit 1 of Wangyuehu Metro Station). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mother-in-law's Vegetable Stir-fried with Pork, Cumin Short Ribs, Pan-fried Chili 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: 3.8
- Address: No. 93 Yuegong Street (170 meters on foot from Exit 1 of Wangyuehu Metro Station)
- Popular dishes: Mother-in-law's Vegetable Stir-fried with Pork, Cumin Short Ribs, Pan-fried Chili Beef, Seasonal Side Dish, Preserved Vegetable Braised Pork
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Dishes
Mother-in-law's Vegetable Stir-fried with PorkA home-style dish made by stir-frying pork and mother-in-law's vegetable, known for its fresh taste and quick preparation.
Cumin Short RibsCumin short ribs is a dish made from pork rib sections, marinated with wine, soy sauce, then pan-fried or grilled and finished with cumin and chili powder.
Pan-fried Chili BeefA Sichuan dish featuring tender beef stir-fried with green and red peppers in a flat pan, seasoned with chili, garlic, and fermented bean paste.
Seasonal Side DishSeasonal side dishes are made primarily from fresh vegetables of the season, cleaned and sliced, then prepared simply by dressing, stir-frying, or pickling. Common ingredients include cucumber, radish, bean sprouts, and cabbage.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Stir-fried羊肚Stir-fried羊肚 is a Chinese dish featuring羊肚 as the main ingredient, sliced or cut into strips after cleaning and preparation, then quickly stir-fried with chili, scallions, ginger, and garlic. The cooking emphasizes precise heat control to maintain the羊肚's crisp and tender texture.
Crispy Stir-fried Kidney and LiverCrispy stir-fried kidney and liver made with pork kidneys and liver, sliced, marinated, then quickly stir-fried. Crisp outside, tender inside, with rich aroma and natural flavor.
Stir-fried Lettuce Shreds with ChivesFresh lettuce shreds stir-fried with chives, a simple and healthy dish.
Sauce Chili Stir-Fried Chicken CubesA savory stir-fry dish made with chicken cubes and sauce chili, seasoned with garlic, ginger, and scallions for a spicy, aromatic flavor.
Golden Dragon Family FeastA Chinese stew featuring chicken, pork, shrimp, mushrooms, tofu, and greens, simmered in broth for rich flavor.
Pan-fried HairtailPan-fried catfish is a dish featuring fresh catfish, marinated with salt and cooking wine, then fried until golden brown for a crispy exterior and tender interior.