Old Changsha Home-style Cuisine (Jiansheng Road Wensheng Community Branch)
家常菜 · ⭐
40 meters west of the intersection of Jiànshēng Road and Yuándūn Road
Dishes
Dry-burned Yellow CroakerDry-burned yellow croaker is a Chinese dish featuring yellow croaker as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, and doubanjiang. It's simmered with water and seasonings until flavorful, then reduced to a thick sauce that clings to the fish.
Sichuan-style Spicy and Numbing Sea BassFresh sea bass cooked in a spicy and numbing broth with Sichuan peppercorns and chili, resulting in a bold, aromatic dish.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Lotus Stem Stir-Fried Chicken OffalA stir-fry dish made with lotus stems and chicken offal, quickly cooked with aromatics for a fresh and savory flavor.
Wild Mushroom Stir-Fried with Preserved Pork and RiceWild mushrooms stir-fried with preserved pork, a savory dish that pairs perfectly with steamed rice.
Stir-Fried Pork Ribs with Green PepperA classic Chinese home-style dish featuring tender pork ribs and fresh green peppers, stir-fried quickly for a savory and satisfying meal.
Spicy Water Jumping FrogA Sichuan dish featuring fresh bullfrog cooked in a spicy and numbing sauce with vegetables like bean sprouts and lettuce, known for its bold flavor and tender texture.