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Xiang Cai Gen

湘菜 · ⭐ 3.8

Building 2, Zhengtong West Lane, Zhengtong Road

Dishes

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  Three Cold Dishes Assortment

  Cold dish trio consists of three cold appetizers, typically cucumber salad, seasoned seaweed strips, and poached chicken or braised beef. Fresh ingredients are blanched, marinated, or braised, then chilled and sliced or shredded before mixing with seasonings.
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  Spicy Chopped Pepper Fish Head

  Steamed fish head with chopped chili is made from fresh large-lake fish head, combined with辅料 such as chopped chili, ginger slices, and green onion segments, and steamed to perfection. After preparation, the fish head is mixed with chopped chili and steamed until fully cooked, resulting in tender fish meat with the fragrant flavor of the chili deeply infused into the fish.
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  Hunan Sauce-Steamed Duck

  Hunan Sauce-Plated Duck is a traditional Hunan dish made primarily from duck meat, processed through marinating and roasting techniques. Its distinctive feature lies in the use of a specially prepared sauce for marination, allowing the duck meat to fully absorb the rich sauce aroma. After roasting, the skin becomes crispy while the meat remains tender and flavorful, with an aromatic sauce scent that fills the air.
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  Steamed Dumplings

  Dumplings are a traditional snack made primarily from flour, glutinous rice, and meat. The dough wraps around glutinous rice and seasoned meat filling, then is steamed. The outer skin becomes thin and soft, while the filling remains flavorful and rich in texture.
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  Preserved Egg with Spicy Pepper Mash

  Preserved egg smashed with chili is a dish featuring preserved eggs and green peppers. The eggs are peeled and chopped, the peppers roasted until slightly charred and peeled, then crushed together in a mortar with seasonings until well blended.
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  Casserole Crispy Chicken Feet

  Skillet crispy chicken feet is a dish made primarily with chicken feet, blanched and then stewed in a clay pot with seasonings until tender and flavorful, then fried or pan-fried to achieve a crispy exterior. The result is tender inside with a crunchy skin and rich aroma.
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  Stewed Fish Offal in Clay Pot

  Stewed fish offal is a dish made primarily with fish offal (including fish roe and fish swim bladder), combined with scallions, ginger, garlic, and appropriate seasonings, then slowly simmered in a clay pot. Its distinctive feature lies in preserving the tender texture of the fish offal while allowing the seasonings to fully penetrate, resulting in a delicious and flavorful dish.
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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 Bullfrog with Green Pepper and Perilla

  Frogs legs are cut and stir-fried with green peppers and perilla leaves. First blanch the frogs to remove fishy smell, then stir-fry with sliced green peppers and perilla leaves, season and mix well.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.

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