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Furongguo Original Xiang Cuisine (North Tudi City West Road Branch)

湘菜 · ⭐ 4.3

East side of Beijing Urban Construction Development Building, No. 11 Beitucheng West Road

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Bandit Meat

  A spicy Sichuan dish made with marinated pork belly, deep-fried and stir-fried with chili and garlic for a rich, savory flavor.
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  Stir-Fried Pork with Sea Cucumber

  Xiao Chaorou Liao Shen is a fusion dish featuring pork belly, sea cucumber, and vegetables like green peppers and garlic chives. Pork belly is stir-fried until oily, then sautéed with ginger, garlic, and scallions before adding the sea cucumber and vegetables. Seasoned and thickened at the end. Cooking requires precise heat control for tender meat and smooth sea cucumber.
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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 Pot Lamb Stir-Fry

  Dry Pot Xiang's Donkey is a dish primarily made with donkey meat, accompanied by辅料 such as green peppers, red peppers, onions, garlic, and ginger. After stir-frying, it is simmered with a specially prepared sauce. The cooking process emphasizes precise heat control to ensure the donkey meat is well-seasoned and tender.
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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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  Spicy Pot Stewed Smelly Mandarin Fish

  Dry-braised stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before cooking. The fish is salted and seasoned with spices for several days to develop its unique flavor, then stir-fried in a dry pot with chili, Sichuan pepper, ginger, garlic, and other ingredients to make the flesh tender and flavorful.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Hunan Fried Rice Cake

  Hunan Fried Rice Cake is a traditional Hunan snack made primarily from rice, with ingredients such as eggs and scallions, then pan-fried. It has a crispy exterior and soft interior, offering a rich texture.
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  Braised Beef Rice Noodles

  Red-braised beef rice noodles is a dish primarily made with tender beef and细米粉. The beef is braised in a rich sauce, resulting in juicy and tender meat that pairs perfectly with the well-cooked rice noodles, which absorb the essence of the braising broth to deliver a deeply flavorful experience.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Tender香椿苗 with Tofu Strips

  Fragrant stinky tofu sprout mixed with tofu threads is a refreshing cold dish, primarily made from fresh stinky tofu sprouts and tender tofu threads. The preparation is simple: wash the stinky tofu sprouts, blanch the tofu threads, then mix them together and add appropriate seasonings.

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