Sanxiang Rural Stir-fry · Wooden Bucket Rice (Xiejiazhuang Store)
湘菜 · ⭐ 3.5
No. 67 Chaoliang North Road
Dishes
Loofah and Pork SoupA light soup made with fresh loofah and pork slices, known for its clear broth and delicate flavor.
Stir-fried Tofu Skin and Pork RiceA classic Chinese home-style dish featuring stir-fried tofu skin and pork over rice, seasoned with soy sauce and vegetables.
Stir-fried Water Spinach RiceStir-fried water spinach rice is a Chinese home-style dish made with water spinach and rice. The water spinach is quickly stir-fried and mixed with rice, offering a fresh and simple taste.
Braised Eggplant RiceBraised eggplant rice is a Chinese dish featuring eggplant and rice. Eggplant cubes are fried or pan-fried, then simmered with soy sauce, sugar, garlic, and ginger to create a soft, flavorful dish, served mixed with rice.
Carrot Stir-Fried Rice with MeatCarrot stir-fried rice is a fried rice dish made with rice, carrot threads, and meat. The carrots are sliced and cooked with meat slices, then mixed with rice and stir-fried evenly.
Braised Pork with Lotus Root in Wooden Bucket RiceBraised pork with lotus root in wooden bucket rice is a Chinese fast food dish made with lotus root and pork, stir-fried and mixed with rice. It has a fresh and fragrant taste, tender meat, crisp lotus root, and is best eaten with rice.
Shiitake Mushroom and Pork SoupA savory soup made with pork slices and enoki mushrooms, known for its delicate flavor and health benefits.
Stir-Fried Eggs with Leeks in Wooden Bucket RiceA savory dish of stir-fried eggs and leeks served over steamed rice in a wooden bucket, offering a comforting and flavorful meal.
Stir-fried Pork with MushroomsA classic Chinese home-style dish featuring fresh mushrooms and pork. Slice pork and rehydrated mushrooms, stir-fry pork until colored, then add mushrooms and season to taste.
Fish Head and Tofu SoupFish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.