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Kedao Sichuan-Hunan Cuisine

湘菜 · ⭐ 3.2

Biyunye Flower Shop

Dishes

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  Home-style Tofu

  Home-style tofu is a Chinese dish primarily made with tofu, often enhanced with minced pork, diced chicken, or shrimp to add texture. The tofu is first pan-fried until golden on both sides, then combined with ingredients and seasonings such as soy sauce, garlic, and ginger slices, and slowly simmered until flavorful. Finally, the sauce is reduced to finish the dish.
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  Spicy Sichuan-style smoked bamboo shoots with cured pork

  Dry Pot Smoked Bamboo Shoots with Preserved Pork is a dish primarily made with smoked bamboo shoots and preserved pork. Soak the smoked bamboo shoots in advance, then cut them into segments, and slice the preserved pork. Heat oil in a wok, first stir-fry the preserved pork until it releases its fat, then add the smoked bamboo shoots and stir-fry together. Finally, add seasonings such as doubanjiang (fermented broad bean paste), garlic slices, and ginger slices, and stir-fry until well flavored.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan-style Pickled Pepper Fish Skin

  Spicy pickled pepper fish skin is a dish primarily made with fish skin as the main ingredient and pickled chili peppers as the辅料. The fish skin is carefully processed to remove any fishy odor while preserving its smooth and tender texture. The spicy and sour flavor of the pickled chilies perfectly blends with the fish skin, creating a dish that offers both the freshness of the sea and the appetizing kick of the pickled peppers.
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  Lao Gan Ma Potato Shreds

  A stir-fried dish made with potato shreds and Lao Gan Ma chili sauce, known for its crisp texture and spicy flavor.
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  Chongqing Spicy Chicken

  A spicy Sichuan dish made with chicken and chili peppers, known for its bold flavor and numbing heat.
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  Sizzling Japanese Tofu

  Sizzling Japanese tofu is a dish made primarily with Japanese tofu, accompanied by vegetables such as green peppers, onions, and carrots, and cooked on a hot iron plate. The Japanese tofu is sliced and pan-fried on the iron plate until the surface turns slightly golden, then seasoned sauce and vegetables are added and stir-fried evenly, allowing the ingredients to fully absorb the flavor of the sauce.
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  Shaanxi South Oak Flour Noodles

  A traditional snack from southern Shaanxi, made from wild acorn starch, resulting in smooth and chewy noodles suitable for cold dishes or soups.
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  Spicy River Catfish

  A Sichuan dish made with river catfish, seasoned with chili and Sichuan peppercorns for a spicy and numbing flavor.
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  Black Pepper Beef Strips

  Black pepper beef is a dish made primarily with beef, seasoned with black pepper and various spices. To prepare it, slice the beef into strips, marinate it with a marinade to infuse flavor, then quickly stir-fry over high heat until the surface is slightly charred. Finally, add black pepper sauce and other seasonings so the beef fully absorbs the sauce, delivering a rich black pepper flavor.

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