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Xiang Cuisine Gourmet Home-style Cooking (Tangtou Branch)

特色菜 · ⭐ 3.6

Kangrong Courtyard, Science and Technology First Road

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Shredded Pork with Fried Egg

  Boneless pork with fried eggs is a home-style dish made primarily from pork bones and eggs. First, the pork bones are boiled until tender and then shredded into small pieces. Next, eggs are pan-fried to make sunny-side-up eggs. Finally, the boneless pork and fried eggs are cooked together, seasoned with sauces and simmered briefly to allow the flavors to blend thoroughly.
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  Seafood Vermicelli

  A Cantonese dish featuring seafood like shrimp, squid, and clams stir-fried with vermicelli noodles in a savory broth.
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  Sour Cabbage Stewed Rice Tofu

  A traditional dish featuring sour cabbage and rice tofu, simmered together to create a tangy, savory flavor with tender tofu absorbing the rich broth.
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  Sour Cabbage Fish Slices

  Suancai Pianpian Yu features fresh fish slices cooked with sour cabbage and bean sprouts. The fish is marinated first, then stewed slowly with the vegetables in broth or water until tender and flavorful.
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  Spicy扇子骨

  Spicy pork knuckle dish made with pork ribs, simmered with chili, Sichuan pepper, ginger, and garlic to make the bones flavorful and meat tender.
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  Spicy Small Fish

  A spicy Sichuan-style dish made with small fish stir-fried in chili and Sichuan peppercorns, offering a bold, numbingly hot flavor.

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