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Four Bowls of Local Crucian Carp (Gutian Branch)

湘菜 · ⭐ 3.8

No. 6, West Side of Tuanjie Jiaxingyuan Residential Community, Gutian 2nd Road, Changfeng Road

Dishes

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  Pressure-Pot Mud Carp

  A traditional dish made by slow-cooking fresh mud carp with ginger, scallions, and garlic in a clay pot, resulting in tender fish and rich broth.
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  Spicy Oil-Poured Tofu Cubes

  A dish made with tofu cubes seasoned by pouring hot oil over them, creating a fragrant and spicy flavor.
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  Xiangxi Bamboo Shoot and Pork Stew

  A Hunan dish featuring tender bamboo shoots and pork slow-cooked together, resulting in a rich, savory flavor.
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  Xiangxi Smoked Beef

  Xiangxi smoked beef is a traditional Hunan dish made by curing and smoking high-quality beef, resulting in a firm texture and rich aroma with a savory-sweet flavor.
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  Softshell Turtle

  Softshell turtle, with delicious meat and rich nutrition. First clean the turtle thoroughly, cut it into pieces, and marinate it with ingredients such as ginger slices and green onion segments. Then, sauté the spices in oil, add the turtle pieces, stir-fry, and add water to simmer slowly until the meat is tender and the broth is rich.
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  Braised Pig Trotters in Old Soy Sauce

  A Chinese dish made by slow-cooking pig trotters in old soy sauce, resulting in tender meat and rich flavor.
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  Garlic Chicken Feet

  A Chinese dish made with chicken feet stir-fried in garlic, known for its tender texture and rich garlic flavor.
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  Sour Potato Shreds

  Sour potato shreds is a home-style dish made primarily from potatoes, sliced into fine strands and quickly stir-fried with vinegar, chili, and葱姜蒜.
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  Sour Stir-Fried Lotus Stem Tips

  A dish made by quickly stir-frying fresh lotus stem tips with garlic and chili, resulting in a crisp texture and tangy flavor.
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  Steamed Pork Ribs with Taro

  Steamed spare ribs with taro is a dish primarily made from taro and spare ribs. The method involves marinating the ribs, then placing them together with cubed taro into a steamer until fully cooked. The dish showcases the soft texture of the taro blending harmoniously with the savory flavor of the ribs.

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