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Jing Hai Xuan Xiang Cai Wang (Chongqing Branch)

湘菜 · ⭐ 4.4

Levels 1–2, Changsha Hotel, Building 112, Huizhong Beili, Anli Road

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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  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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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy sauce.
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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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  Spicy Chili and Century Egg Salad

  A cold dish made with green peppers and preserved eggs. The peppers are grilled, peeled, then mashed with the eggs and seasoned.
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  Spicy Hunan-style Fish Head with Chopped Chili

  Steamed fish head with chopped chili, made from fresh fish head, chopped chili, ginger, garlic, and scallions, steamed after mixing the chili with seasonings.
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  Xiang-style Braised Pork

  Xiang cuisine Wang's braised pork belly uses fatty pork as the main ingredient, blanched to remove odor, then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Sweet Oil Glutinous Rice Dumplings

  Glazed rice cakes made from glutinous rice, deep-fried until crispy and coated with syrup or powdered sugar. Main ingredients: glutinous rice and cooking oil;辅料: white sugar or brown sugar.
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  Perilla Snail Meat

  Fresh river snails are cleaned, their meat removed and stir-fried with perilla leaves. First blanch the snails to remove odor, then sauté with garlic and ginger, add the snail meat, and finish with perilla leaves for a tender texture and fragrant flavor.
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  Red Mustard Greens

  Red mustard greens is a dish primarily made with red mustard greens. After washing and blanching, it's stir-fried with garlic, ginger, and seasonings to retain its fresh, tender texture.
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  Stinky Salmon

  Fermented salmon is a dish made primarily from fresh salmon, cured and fermented. After cleaning, the fish is marinated in salt, alcohol, and spices, then left to ferment in a cool place for several days to develop its distinctive aroma. It can be eaten raw or steamed after fermentation.
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  Changsha Rice Noodles

  Changsha rice noodles are a traditional snack made from rice flour, mixed with bean sprouts, pickled mustard greens, dried radish, peanuts, and seasoned with chili oil, soy sauce, vinegar, and garlic.
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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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