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Mao's Restaurant (Jing Shi Xi Lu Branch)

湘菜 · ⭐ 3.7

North End, East Row, He Wang Commercial Street, Ji-Yan Highway

Dishes

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  Cold-Mixed Lotus Root Powder

  A refreshing Chinese cold dish made with lotus root and lotus root powder, seasoned with garlic, vinegar, soy sauce, and chili oil for a crisp, tangy flavor.
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  Salted Egg Yolk Baked Shiitake Mushrooms

  A savory dish featuring tender shiitake mushrooms coated in a rich, salty egg yolk sauce, offering a satisfying crunch and umami flavor.
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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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  Mao's Braised Pork

  Mao's braised pork belly is made with pork belly, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings. The finished dish has a bright red color, is rich but not greasy, and melts in your mouth.
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  Mao's Braised Duck

  Mao's Braised Duck is a Hunan specialty made by marinating, air-drying, and braising duck in a rich sauce, resulting in a savory, tender dish.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stinky Guilin Fish from Dongting Lake

  Dongting stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before cooking. The fish is first soaked in a special brine to develop its unique flavor, then fried or steamed to ensure tender meat and rich aroma.
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  Stone Plate Ginger Spicy Bullfrog

  Fresh bullfrog is stir-fried with ginger slices and chili on a hot stone plate, resulting in tender, crisp texture and strong ginger-spicy aroma.
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  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
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  Classic Steamed Fish Head with Chopped Chili

  Fresh fish head steamed with chopped chili, ginger, and scallions, resulting in a tender texture and spicy flavor.
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  Sichuan-style Chili Fish Head

  Stir-fried fish head with spicy sauce, using fresh fish head, fermented chili, ginger slices, and green onions. The fish head is marinated first, then cooked with the chili to absorb its rich flavor.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
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  Shaoshan Chicken Stir-Fry

  A Hunan dish featuring chicken stir-fried with chili, garlic, and ginger, known for its spicy and aromatic flavor.

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