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Furong Bay New Xiang Cuisine (Baishizhuang South Store)

湘菜 · ⭐ 4.6

1st Floor, Jingling Hotel

Dishes

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  Steamed Thousand Island Fish Head with Chopped Chili

  Steamed fish head from Qiandao Lake with chopped chili, using fresh bighead carp head, topped with a blend of red chili, garlic, and ginger, then steamed until tender.
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  Beer Cake

  Beer bread is a pancake-like food made from flour, beer, and eggs. The batter is cooked in a pan until golden brown on both sides.
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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Hunan Yongzhou Blood Duck

  Hunan Yongzhou blood duck is a dish made primarily from duck meat and duck blood. Duck pieces are stir-fried with chili, ginger, garlic, and seasonings, then duck blood is added to blend in, infusing the meat with rich flavor and a unique texture.
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  Hunan Rice Noodles

  Hunan rice noodles are a specialty snack made with rice noodles, served in a broth of pork bones or chicken, and topped with pickled mustard greens, dried radish, chili oil, scallions, and cilantro. Cooked noodles are added to hot broth with various toppings and seasonings for a unique flavor.
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  Spicy Oil Stir-fried Lotus Root Cubes

  Spicy Oil Stir-fried Lotus Root Cubes is a Sichuan dish made with lotus root as the main ingredient, combined with chili peppers and Sichuan peppercorns. It is quickly stir-fried with hot oil, resulting in a crisp texture and spicy flavor.
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  Unique Flavor Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is marinated with salt and spices for several days to develop a unique flavor, then cooked by pan-frying or braising with辅料 like ginger, garlic, and scallions.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Sliced Pork with Egg White Stir-fry

  Furong meat stir-fry is a Chinese home-style dish using pork as the main ingredient, typically sliced or shredded lean pork stir-fried with egg white to create a fluffy texture resembling lotus blossoms.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.

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