Old Changsha Home-style Cooking (Dongguan Branch)
家常菜 · ⭐
No. 3-1, Lane 3, First Bai Shatang Street
Dishes
Young Ginger Stir-Fried DuckA classic Sichuan dish featuring tender duck meat stir-fried with fresh young ginger, delivering a spicy and aromatic flavor.
Dry-burned Yellow CroakerDry-burned yellow croaker is a Chinese dish featuring yellow croaker as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, and doubanjiang. It's simmered with water and seasonings until flavorful, then reduced to a thick sauce that clings to the fish.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Sichuan-style Spicy and Numbing Sea BassFresh sea bass cooked in a spicy and numbing broth with Sichuan peppercorns and chili, resulting in a bold, aromatic dish.
湘味辣子鸡湘味辣子鸡以鸡肉为主料，配以干辣椒和花椒炒制而成。鸡肉切块后腌制，再与辣椒、花椒一同爆炒，使鸡肉入味且外酥里嫩，辣椒与花椒的香气充分融入菜肴中。
Bitter Melon and Pork Rib SoupA soothing soup made with bitter melon and pork ribs, simmered slowly to create a light, refreshing flavor.
Stir-Fried Sweet Potato Leaves with GarlicA simple and healthy dish made by stir-frying sweet potato leaves with garlic, resulting in a fresh and savory flavor.
Spicy Water Jumping FrogA Sichuan dish featuring fresh bullfrog cooked in a spicy and numbing sauce with vegetables like bean sprouts and lettuce, known for its bold flavor and tender texture.