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Xiao Xiang Wang Smelly Mandarin Fish (Chaoyang Park Branch)

湘菜 · ⭐ 4.4

No. 46 Maizidian Street

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Farmhouse Yellow Beef

  Farmhouse yellow beef is a dish featuring yellow beef as the main ingredient, typically using beef shank or brisket with potatoes and carrots, slow-cooked together. The beef is first blanched to remove odor, then stewed with seasonings and vegetables until tender.
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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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  Eighteen-Second Stir-Fried Minced Beef

  Eighteen-Second Stir-Fried Minced Beef is a Chinese dish made with fresh minced beef and quickly stir-fried. Main ingredients include minced beef, green pepper, red pepper, and onion, cooked over high heat to retain the tender texture of the beef and the crispiness of the vegetables.
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  Bandit Pig Liver

  Bandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
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  Xiao Xiang Wang Stinky Crawfish

  Stinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is marinated with salt and spices for several days to develop its unique flavor, then stir-fried with garlic, ginger, chili, and seasonings to create a tender, flavorful dish.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Xiang Xiaochao Xianggan

  Xiang Xiaochao Xianggan is a traditional Hunan dish made with tofu and green peppers, stir-fried with garlic and ginger. It has a fresh and slightly spicy flavor, commonly served as a side dish in Hunan cuisine.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Kimchi Radish

  Kimchi is primarily made from white radish, which is cut into strips or cubes, salted to remove moisture, then mixed with seasonings such as chili powder, garlic, ginger, onion, fish sauce or shrimp paste, and fermented in a container for several days to several weeks. The finished product has a clear color and a crisp, refreshing texture.
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  Garlic Shrimp

  A dish of fresh shrimp stir-fried with abundant garlic, resulting in tender shrimp and rich garlic flavor.
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  Changsha Stinky Tofu (Large)

  Changsha stinky tofu (large) is made from soybeans, fermented, then deep-fried until crispy outside and soft inside. Served with chili sauce, garlic paste, and cilantro.

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