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Jian Dai Yu • Hong Shao Yu • Xia Fan Cai (Government Street Branch)

特色菜 · ⭐ 4.8

No. 25, Xihuan Road

Dishes

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  Red Bean Rice

  A traditional Chinese dish made by steaming red beans and rice together, resulting in a sweet and soft texture.
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  小锅白米饭

  小锅白米饭是将大米放入小锅中加水煮制而成的主食，通常使用电饭锅或炉灶加热，直至米粒熟透、水分蒸发，形成松软可口的米饭。主要食材为大米和水，制作过程简单，无需添加其他调味料。
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  Mixed Seafood in Spicy Sauce

  Laozhi Quanjiafu is a dish made by cooking a variety of ingredients together, primarily including fish balls, shrimp paste, beef slices, tofu skin, wood ear mushrooms, and carrots. After blanching or boiling the ingredients, they are dressed with a sauce made from soy sauce, vinegar, sugar, garlic, and chili oil, then mixed well before serving.
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  Sichuan-style Pepper Chicken Gizzard

  Paojiao Chicken Gizzard is a dish made primarily with chicken gizzards, paired with辅料 such as pickled chili peppers, garlic slices, and ginger slices. After being cleaned and sliced, the chicken gizzards are stir-fried with pickled chilies and other seasonings to fully absorb the spicy and sour flavors of the pickled chilies.
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  Xiang-style Burned Fish

  Xiang-style fried fish is made with fresh fish, ginger, garlic, chili, and other seasonings, pan-fried then simmered in a savory sauce. Main ingredients include grass carp or carp, with辅料 like doubanjiang, soy sauce, cooking wine, sugar, and green onion segments.
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  Amber Mixed Salad

  Amber mixed salad features fresh vegetables like cucumber, carrot, lettuce, and purple cabbage, washed and chopped, then tossed with a dressing made from soy sauce, vinegar, sugar, sesame oil, and garlic.
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  Braised Big Carp

  Braised large carp is a Chinese dish primarily made with fresh large carp. The fish is cleaned and pan-fried until golden brown on both sides, then seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, and simmered in water until flavorful, followed by reducing the sauce. The finished dish has a bright red color and tender, delicate fish meat.
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  Braised Jiang River Carp

  Red-braised river carp is a Chinese dish featuring river carp as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
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  Steamed Shrimp with Garlic and Vermicelli

  Steamed shrimp with garlic and vermicelli is a dish featuring fresh shrimp and vermicelli, steamed together with fragrant garlic. Minimal seasoning highlights the natural flavors.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Stir-Fried Rooster

  Stir-fried rooster is a dish made with fresh rooster meat, typically cut into pieces and stir-fried with scallions, ginger, garlic, and seasonings until tender and fragrant.

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