Jiawang Local Cuisine Restaurant
Hunan cuisine · ⭐ 3.9
Xiaomatai Pier, Taogong Temple
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 Xiaomatai Pier, Taogong Temple. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Chicken with Young Ginger, Cold-mixed Purslane Salad, Stir-fried Frog Legs.
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: 3.9
- Address: Xiaomatai Pier, Taogong Temple
- Popular dishes: Stir-Fried Chicken with Young Ginger, Cold-mixed Purslane Salad, Stir-fried Frog Legs, Black Pepper Pork Intestine and Spare Ribs Steamed, Cured Pork Face
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Dishes
Stir-Fried Chicken with Young GingerStir-fried chicken with young ginger is a dish made primarily from chicken and fresh young ginger. Chicken pieces are stir-fried with sliced young ginger and seasonings to blend flavors. Typically, young ginger is sautéed in hot oil first, then chicken is quickly stir-fried until cooked through.
Cold-mixed Purslane SaladCold-mixed purslane is a dish featuring purslane as the main ingredient. Wash fresh purslane, blanch it, drain, then mix with garlic, sesame oil, soy sauce, vinegar, and salt. Simple to prepare, it retains the crisp texture of purslane.
Stir-fried Frog LegsStir-fried frog legs is a dish made by quickly stir-frying frog legs with scallions, ginger, garlic, chili, and other seasonings. The prepared frog legs are cut into segments and stir-fried at high heat to keep the meat tender and smooth.
Black Pepper Pork Intestine and Spare Ribs SteamedA dish made by steaming pork intestines and spare ribs with black pepper and seasonings, resulting in a savory, slightly spicy flavor with tender meat and crisp intestines.
Cured Pork FacePreserved pork face is a specialty dish made by curing, drying, or smoking pork facial meat. Main ingredients include pork face, seasoned with salt, Sichuan pepper, and star anise, then air-dried or smoked to achieve a firm texture and rich flavor.
Fermented Mandarin FishStinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
Taro DumplingsTaro dumplings are made by mixing mashed taro with seasonings, wrapping in dough, and deep-frying until crispy. A popular snack with a soft, flavorful center.
Steamed DuckA traditional Chinese dish made by steaming fresh duck meat with ginger and scallions, resulting in tender meat and a clear, flavorful broth.
Green Pepper and String BeansA stir-fried dish made with green peppers and string beans, featuring a fresh and savory flavor.
Bitterling FishA dish made from fresh mandarin fish, typically steamed or braised, known for its tender and savory flavor.
Eel and Cucumber Stir-fryEel and cucumber stir-fried together, offering a delicate balance of tender eel and crisp cucumber in a savory sauce.
黄鳝黄鳝是一种以鲜活黄鳝为主要食材的菜肴，通常经过清洗、去骨处理后，采用炒、炖或煮的方式烹饪。常见做法包括与辣椒、姜蒜等调料一同爆炒，或加入豆瓣酱、酱油等调味料慢炖，使鳝鱼肉质鲜嫩，味道浓郁。