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Shan Hanzi Home-style Restaurant (Jiangbei Branch)

湘菜 · ⭐ 3.4

Wenchong Jiangbei Xiyuan

Dishes

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  Baby Pumpkin

  A dish made from young pumpkins, gently stir-fried or steamed to preserve their natural sweetness and soft texture.
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  Stir-Fried Home-Style Eggplant

  A classic stir-fry featuring tender eggplant, peppers, and garlic in a savory-spicy sauce.
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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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  Dry Pot Yellow Perch

  Dry-braised yellow croaker is a dish featuring yellow croaker as the main ingredient, combined with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. It's fried or pan-fried at high heat and then stir-fried with seasonings. The fish meat is tender, fragrant, and rich in flavor.
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  Xintang Bone Meat

  A dish made from pork ribs, sliced and braised with seasonings to create tender, flavorful meat and rich broth.
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  Zhangshu Port Pepper Stir-Fried with Pork

  Zhangshu Port chili stir-fried with pork belly is a dish primarily made with Zhangshu Port chili and pork belly. The pork belly is sliced and stir-fried together with fresh Zhangshu Port chili, then seasoned appropriately to create tender meat and crisp chili, blending the flavors harmoniously.
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  红烧猪脚

  红烧猪脚是一道以猪脚为主要食材的中式菜肴，通过焯水去腥后与酱油、糖、料酒等调料一同炖煮，使猪脚软糯入味。制作过程中常加入八角、姜片、葱段等香料提升风味。
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  Preserved Vegetable Braised Pork

  A classic Chinese dish made with braised pork belly and preserved vegetables, where the meat is tender and the vegetables absorb the rich flavors of the meat.
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  Steamed River Fish Head

  Steamed river fish head made with fresh fish head, ginger, and scallions, resulting in tender meat and a savory broth.
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  Hengdong Steamed Egg

  A traditional Hunan dish made by slowly steaming eggs with lard, scallions, and salt for a smooth, savory flavor.

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