Wutong Xiaoyuan (Liuyang Branch)
Sichuan cuisine · ⭐ 3.5
No. 109, Building 15, Tianmashan Residential Area
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. 109, Building 15, Tianmashan Residential Area. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Large Cauliflower Dish, Stir-Fried Beef, Stir-Fried Beef with Yellow Onion.
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: Sichuan cuisine
- Rating: 3.5
- Address: No. 109, Building 15, Tianmashan Residential Area
- Popular dishes: Large Cauliflower Dish, Stir-Fried Beef, Stir-Fried Beef with Yellow Onion, Stir-Fried Black Goat, Sichuan-style Stir-fried Chicken
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Dishes
Large Cauliflower DishCauliflower in a large bowl is a dish featuring cauliflower as the main ingredient. The cauliflower is cut into florets, blanched, and set aside. Heat oil in a wok, add minced garlic and ginger to aromatize, then stir-fry the cauliflower. Season with salt and chicken essence, and finish with a light cornstarch slurry to coat evenly.
Stir-Fried BeefStir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Stir-Fried Black GoatXiao Chao Hei Shan Yang is a Chinese stir-fry dish using black goat meat as the main ingredient, typically sliced or cubed and quickly stir-fried with chili, onion, garlic, and ginger. The cooking emphasizes precise heat control to maintain tender meat and rich flavor.
Sichuan-style Stir-fried ChickenSichuan-style stir-fried chicken is made with chicken as the main ingredient, paired with vegetables like green pepper, red pepper, and onion, and seasoned with fermented bean paste, dried chili peppers, and Sichuan peppercorns. First, blanch the chicken, then stir-fry with the ingredients and seasonings.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Stir-fried Fire PotatoA simple stir-fry dish made with fire potato and minimal seasonings, highlighting the natural flavor of the vegetable.
Stone-Blasted BeefA dish of tender beef stir-fried quickly on a hot stone plate with vegetables, delivering a bold, spicy flavor.
Braised PotatoesMain ingredients are potatoes, blanched and then stewed with soy sauce, sugar, star anise, and other seasonings until tender and flavorful.
Braised TaroA Chinese home-style dish made by slow-cooking taro with soy sauce, sugar, and aromatics until tender and flavorful.