Sichuan-Hunan Flavor Hall (Mei Hao Changjiang Shou Xi Branch)
湘菜 · ⭐ 3.8
Lishui Road, Meihao Changjiang Shouxi
Dishes
Three Preserved Meat Hot PotA Hunan specialty featuring preserved pork, sausage, and fish simmered with vegetables and mushrooms in a rich broth.
Kung Fu Chicken FeetChicken feet are braised and marinated in a special sauce, resulting in a tender yet chewy texture with a spicy flavor.
Stewed Fish with Dried Bamboo ShootsA dish of fish stewed with dried bamboo shoots, featuring tender fish and flavorful, absorbent bamboo shoots.
Dry-burned Large CatfishDry-burned big white carp is a Chinese dish featuring big white carp. The fish is cleaned, pan-fried until golden brown on both sides, then stir-fried with ingredients like doubanjiang, ginger, garlic, and scallions. Water or broth is added and simmered slowly until flavorful, then reduced to concentrate the taste.
Dry-Fried CatfishA Sichuan dish featuring catfish stir-fried until crispy with chili and garlic, delivering a spicy and savory flavor.
Stir-fried Baby Bok ChoyStir-fried Baby Bok Choy is a home-style dish primarily made with baby bok choy. Fresh baby bok choy is washed, cut into segments, quickly stir-fried in hot oil, and seasoned with an appropriate amount of salt to preserve the vegetable's fresh and tender texture.
Stewed Chicken Hot PotA spicy and flavorful hot pot dish made with chicken, chili, Sichuan pepper, and fermented bean paste, popular in Sichuan cuisine.
Sichuan Duck Hot PotA spicy hot pot made with duck and aromatic spices, popular in Sichuan cuisine for its rich, numbing flavor.