Have You Tried These 5 Top Restaurants in Changsha's Food Scene?

📍 Changsha · 👁 1 reads · ❤️ 67 likes

If there were a list of cities worth visiting just for the food, Changsha would definitely be one of the top answers.

The mere mention of Chayanyuese has attracted many foodies to fly or take high-speed trains to Changsha; not to mention super Wenheyou, Donggua Mountain, Pozi Street, and other great food spots. Today, foodie here brings you this brand-new food guide. Make sure to save it!

This is a famous Hunan restaurant in Changsha with branches in many places, even in Wuhan, Hubei province. With over a decade of history, it can be considered a benchmark of Hunan cuisine.

“Order the Old Street Fish Mouth!” “Coming right up!” With that call, time seems to go back to the old days, the hustle and bustle of the old streets, the lively atmosphere.

Eighteen years ago, at the entrance of Chaozong Street, a dish called ‘Fish Mouth’ appeared, conquering the taste buds of the neighborhood.

Now, it has become a phenomenon: ‘If you haven't eaten Old Street Fish Mouth, you haven't truly been to Changsha.’

The fish mouth part is especially tender, spicy and flavorful, rich in taste, absolutely delicious!

Honeycomb corn at Old Street Fish Mouth has an especially auspicious name — ‘Gold Ten Thousand Taels’.

As the saying goes, ‘When the gongs and drums sound, gold ten thousand taels come.’ This honeycomb corn is large in portion, golden in color; one bite, a crispy crunch, golden threads falling down — it's a good omen.

Crispy and slightly sweet, it is both presentable and palate-balancing, a must-order for banquets.

The stinky mandarin fish from Anhui has been popularized in Changsha. Order a serving at Old Street Fish Mouth; before the fish arrives, the distinct, almost stinky aroma wafts over. As it approaches, the smell intensifies. Those who love stinky mandarin fish love this smell.

One city, one meal. Old Street Fish Mouth's ‘Taste of the Old Street’ passes down through time, transcends space and taste, bringing us the deep warmth of human connection.

Lüge Restaurant carries on the tradition of Sha Ma Zi. It started as a humble hole-in-the-wall in a small garden on Zhongshan Road, but now it’s always packed with customers.

Highly recommend the signature dish: Salted Eggplant with Egg Yolk.

The eggplant is finely cut, each strip evenly coated with salted egg yolk. The rich, savory flavor fills your mouth; you feel every strand is wrapped in egg yolk. The texture is amazing.

Besides that, the sour radish with beef tripe is spicy and sour, appetizing and great with rice. The cumin beef is incredibly fragrant, and the ingredients are generous.

A Hunan restaurant so spicy it makes you question life. All dishes seem to be a notch spicier than others; even some locals find it hot.

Although it’s extremely popular, those who can’t handle spice should proceed with caution.

Recommendations: spicy duck tendon, flavored chicken gizzards, sour radish with shredded pork stomach, tofu pudding soup, cured meat rice, snail meat with grandmother's vegetables. Portions are generous.

Also, don't try asking the staff for ‘mild spice’ — it's definitely a no, hahahaha.

This restaurant is quite well-known in Changsha. The head chef, Sister Deng, is a hospitable person from Lianyuan, Loudi. The dishes are made with hometown rustic ingredients, authentic Hunan flavors.

Dry pot beef trio is the signature: beef brisket, beef tendon, and beef flat tendon made from local yellow cattle, with seasonings, simmered in a dry pot until more flavorful. A winter rice companion.

Stinky salmon is also recommended: tender fish, rich broth, pre-marinated for deep flavor, no fishy smell at all.

Yihua is tucked deep in an alley. A few bungalows serve as dining rooms, full of local atmosphere. Since opening in 1997, it has served simple home-style dishes that Changsha people are familiar with.

Steamed ribs with fermented black beans and century eggs is said to be Yihua's creation. The ribs are laid on fried tiger-skin eggs and fermented black beans. The ribs are tender and flavorful, not dry at all, rich in oil.

Additionally, mixed water spinach, poached egg stewed with yellow bone fish, cumin chicken wings, yellow catfish, and stir-fried eel are highly recommended. Most dishes are heavy on oil, spice, and wok hei.

It's obviously unrealistic to cover all of Changsha's food in one article. If you love food too, bring your friends and go try them all!!

Travel Directory:

1. Old Street Fish Mouth

2. Lüge Restaurant

3. One Light (Yizhan Deng)

4. Niujiaotang Private Kitchen

5. Yihua Home Kitchen