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Changsha Street Food (West Railway Station Branch)

其他美食 · ⭐ 3.6

Basement Level 1, Guanglian Road Dafang Restaurant

Dishes

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  Bald Head Noodles

  Guangtou Fan is a dish primarily made with rice noodles. Typically, the rice noodles are boiled and mixed with a seasoned sauce, then garnished with scallions, cilantro, and other toppings. To prepare it, first blanch the rice noodles until cooked through, drain the water, then mix in soy sauce, chili oil, garlic paste, vinegar, and other seasonings. Finally, sprinkle with chopped scallions or crushed peanuts to enhance the aroma.
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  Blanched Beef Tripe Hot Pot

  Hot pot tripe is a dish featuring beef tripe as the main ingredient. Fresh tripe is cleaned and quickly blanched in boiling water to maintain its crisp texture, often served with dipping sauce or directly in hot pot settings.
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  Stir-fried Frog Legs

  Stir-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.
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  Pan-fried Cucumber with Perilla

  Basil-fried cucumber is a dish primarily made with cucumbers and perilla leaves. After slicing the cucumber, it is pan-fried together with perilla leaves in hot oil, which gives the cucumber a slight charred aroma while allowing the fragrance of the perilla leaves to infuse, creating a unique flavor.
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  Braised Duck Blood

  Stewed duck blood is a dish featuring duck blood as the main ingredient, blanched and then simmered with scallions, ginger, garlic, soy sauce, and sugar to absorb the rich flavors, resulting in a smooth texture and bright red color.
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  Spicy Snail Sucking Delight

  绝味嗦螺 is a dish primarily made with snails, usually field or sea snails, cleaned and stewed with various spices and seasonings. Ingredients like ginger, garlic, chili, and doubanjiang are added to infuse flavor into the tender snail meat, which is eaten by extracting it from the shell using chopsticks or toothpicks while sucking out the meat—offering a unique taste.
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  Old Changsha Style Crawfish

  Old Changsha-style crayfish is a dish featuring fresh crayfish as the main ingredient. The crayfish are cleaned, marinated with wine and ginger to remove fishy odor, then stir-fried in hot oil. Seasonings like doubanjiang, chili, garlic, ginger, and onion are added for flavor, followed by simmering with water or broth until the meat is tender and the sauce rich.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Garlic Crawfish

  Garlic shrimp is made with freshwater crayfish as the main ingredient, stir-fried with garlic, spices, and seasonings. First, clean the crayfish thoroughly, then marinate them with garlic, ginger slices, chili peppers, and other seasonings. Finally, quickly stir-fry over high heat to maintain the fresh and tender texture of the shrimp meat.
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  Changsha Fried Rice Noodles

  Changsha fried rice noodles are made with rice noodles and stir-fried with bean sprouts, chives, carrots, and shredded meat. The noodles are soaked, then cooked with seasonings like soy sauce, salt, and chili until fully done.

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