This cavernous and raucous warehouse-like dining hall is the most enjoyable place to sample one of Changsha's signature dishes: spicy crayfish (龙虾; lóngxiā). You may need to wait for a table, so grab a number, a cold beer and wait on a stool outside before plunging into the chilli-laced action.
The crayfish options – printed along the top of the tick-list menu – are as follows: ordinary (长沙口味虾; Chángshā kǒuwèi xiā), steamed (长沙蒸虾; Chángshā zhēngxiā) and deep fried (长沙油爆虾; Chángshā yóubào xiā). All are huge ¥98-portions, enough for three or four people to share. Alternatively, try the slightly smaller barbecued crayfish-tail skewers (烤虾尾; kǎo xiāwěi; ¥58), about right for two to share.
Note there are many other restaurants dotted around town with the same name, so make sure you get the right one.
