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I Am Xiang (Balitai Branch)

湘菜 · ⭐ 4.6

No. 1 Building, Unit 101, Yicai Tingyuan Residential Community, south of Baitai Road, Bali Tai Town

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  妈妈炒仔鸡

  妈妈炒仔鸡是一道以仔鸡为主要食材的家常菜，通常选用嫩鸡肉切块后与葱、姜、蒜等调料一同翻炒。制作时先将鸡肉焯水去腥，再用油爆香辅料，加入鸡肉快速翻炒，最后调味收汁，使鸡肉入味且口感鲜嫩。
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Spicy Sichuan-style Loin with Bitter Melon

  Dry-braised lettuce with preserved meats is a stir-fried dish using lettuce and preserved meats like腊肉 and腊肠. The lettuce is cut into segments and stir-fried with the preserved meats in a dry pan, allowing the fat from the meats to infuse into the lettuce for rich flavor. No water is added during cooking; the ingredients are fully blended through dry-heat cooking.
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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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  Stone-ground Old Tofu

  Stone-ground old tofu is a traditional soy product made by grinding yellow beans with a stone mill and boiling them. Main ingredients include yellow beans, water, and coagulant (such as gypsum or brine). The process involves soaking beans, grinding them into slurry, filtering out residue, boiling, adding coagulant to form curds, then pressing into shape for a smooth, chewy texture.
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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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  Pan-fried Smelly Mandarin Fish

  Stir-fried stinky mandarin fish is a dish made primarily from stinky mandarin fish. After marinating, the fish develops a unique fermented aroma. During cooking, it is first pan-fried until golden and crispy, then simmered with seasonings to allow the flavors to penetrate the fish meat.
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  Spicy Jumping Frog

  Spicy Jumping Frog is a dish made with frog legs as the main ingredient, stir-fried with chili, Sichuan pepper, ginger, garlic, and green onions. The frog legs are cleaned, marinated with wine and starch, then stir-fried with fried chili and pepper, and finally seasoned and simmered to absorb flavors.

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