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Xin Furong Xiao Ya - Precise Hunan Cuisine

湘菜 · ⭐ 4.7

Second floor, Zhongguancun Zhicheng Science & Technology Innovation Building, Baoshengli

Dishes

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  18-Second Stir-Fried Tenderloin

  The dish '18-Second Stir-Fried Tenderloin' is a Chinese dish made with beef tenderloin, quickly stir-fried. The main ingredients are beef, green pepper, and onion, cooked at high heat to preserve the fresh and tender texture.
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  18-Second Stir-Fried Beef

  18-Second Stir-Fried Yellow Beef is a dish made primarily with fresh yellow beef and quickly stir-fried with vegetables. The beef is sliced thinly and swiftly stir-fried with minced garlic, ginger slices, chili, and other seasonings, taking only 18 seconds in total to preserve the tender texture of the beef.
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  Ice Tofu Pudding

  Ice tofu pudding is a refreshing dessert made from soft tofu combined with specially prepared syrup or fruit juice. The tofu is finely processed to achieve a silky, tender texture, then topped with chilled syrup or juice, preserving the original flavor of the tofu while adding a sweet, refreshing taste. It is especially cooling during summer.
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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Lianyuan Zhu Mei Local Chicken

  Lianyuan Zhu Mei Local Chicken is a dish made with locally raised chicken and cooked slowly with various spices and seasonings. The chicken is tender and juicy, with a rich flavor of spices.
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  Steamed Dongting Big White Fish

  Steamed Dongting Big White Fish is a Chinese dish made with Dongting Big White Fish, using the steaming method. The fish meat is tender and retains its original flavor, with a light and fresh taste.
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  Hunan Fermented Mandarin Fish

  Hunan stinky mandarin fish is made from fresh mandarin fish, which is marinated and fermented before cooking. The fish flesh develops a unique flavor under specific fermentation conditions, then is cooked by pan-frying or stewing to make the meat flavorful and firm in texture.
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  Spicy Hunan-style Cold Tofu Noodles

  Fried tofu skin soaked and blanched, mixed with cucumber, carrot, and other vegetables, then seasoned with garlic, chili oil, soy sauce, vinegar, sugar, and Sichuan pepper powder.
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  Xiangxi Smoked Pork Fried Rice

  Xiangxi smoked pork fried rice features Xiangxi smoked pork as the main ingredient, combined with leftover rice, green peppers, and onions. The smoked pork is sliced and stir-fried with vegetables, then mixed with rice and seasoned.
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  Smoked Bamboo Shoots with Preserved Pork

  Smoke-dried bamboo shoot and cured pork is a traditional dish, primarily made with smoked bamboo shoots and cured pork. The preparation involves soaking the smoke-dried bamboo shoots in advance, then stewing them together with the cured pork until the ingredients are fully blended and the flavor becomes rich and mellow.
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  Hermes Chili Stir-Fried Pork

  This dish features pork sliced thin or in small pieces, stir-fried with chili peppers. Garlic and ginger are added for flavor, along with soy sauce and cooking wine. Stir-fried quickly over high heat until fully cooked. The dish has a bright red color, tender meat, and spicy, aromatic chili flavor.
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  Braised Softshell Turtle with Red Sauce

  Red-braised Houshou turtle is a dish made primarily from Houshou turtles, seasoned with various spices and slowly stewed. First, the turtle is cleaned and cut into pieces, then placed in a pot with seasonings and适量 water, simmered over low heat until the meat becomes tender and the broth turns rich and flavorful.
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  Old Jar Sichuan-style Chopped Chili Steamed Thousand Island Lake Fish Head

  Fresh fish head from Thousand Island Lake steamed with aged fermented chili, delivering a rich, spicy flavor.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Braised Fish Head with Tofu and Chopped Chili

  Furong Duanjiao Da Yu Tou features fresh fish head marinated to remove odor, then steamed with egg white to create a fluffy texture and spiced with chopped chili, ginger, and garlic for a rich, tender dish.
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  Preserved Radish with Salted Pork

  Preserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.

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