Brothers Vegetables More Fragrant (Zhengtong West Road Branch)
湘菜 · ⭐ 3.5
Room 10, Building 12, No. 158, Zhengtong West Road
Dishes
Pumpkin PorridgePumpkin porridge is a dish made primarily from pumpkin and rice. The preparation is simple: first peel and cut the pumpkin into pieces, then add it together with washed rice into a pot, along with适量 water. Cook until the rice is soft and the pumpkin is tender. Finally, season to taste with an appropriate amount of sugar or salt.
Potato and Green Bean StewA classic home-style vegetarian dish made with potatoes and green beans, stir-fried and simmered until tender and flavorful.
Potato SlicesPotato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
Sichuan-style Pork with Green PeppersSpicy pepper stir-fried pork belly is a Chinese dish made with pork belly and green chili peppers. Cooked pork belly is sliced and stir-fried with green chilies, then seasoned with doubanjiang, garlic, and ginger until the meat is slightly crispy and peppers are tender.
Pickled Radish CarpA dish made with carp and pickled vegetables, simmered together to create a flavorful and tangy meal.
Stir-Fried Green BeansA simple and flavorful dish made by stir-frying fresh green beans until tender yet crisp, often seasoned with garlic and a touch of soy sauce.
Sour Cabbage Blood CurdA Sichuan dish made with pig's blood and sour cabbage, simmered in broth for a tangy, spicy flavor.
Ho Xiang EggplantA stir-fried eggplant dish seasoned with Ho Xiang herb, known for its savory and aromatic flavor.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.