Zengfu • Jiahua Xiang Cai (Beiyuan Store)
湘菜 · ⭐ 4.8
No. 58 Bei Yuan Road, Aviation Science & Technology Building, 2nd Floor, Unit 204 (above Bank of China)
Dishes
Family-Style Stinky Mandarin FishStinky mandarin fish is made from fresh mandarin fish, fermented and cured to develop a unique flavor, then cooked by pan-frying or steaming. Lactic acid bacteria fermentation creates a special aroma while keeping the flesh tender, seasoned with ginger, garlic, and scallions.
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
18-Second Stir-Fried Beef with Green PeppersEighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
Traditional Pickled Yellow CroakerAncient method marinated large yellow croaker made with fresh fish, seasoned with salt, wine, and ginger, then slowly cured and traditionally cooked to retain tenderness.
Braised Tofu Noodles in Clay PotPotato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
Braised Spare Ribs with Lotus Root and Rice NoodlesStewed spare ribs with lotus root is a dish featuring pork ribs and lotus root. The ribs are blanched to remove odor, then cooked with sliced lotus root in water, ginger, and seasonings until tender and flavorful.
Old-style YogurtOld-style yogurt is a thick yogurt product made from milk through lactic acid bacteria fermentation. During production, milk is heated for sterilization and then cooled, after which a lactic acid bacteria starter is added and left to ferment for several hours to over ten hours, causing the milk to coagulate into a thick consistency, developing its characteristic sour taste and texture.
Crimson LilyA refreshing cold dish made with fresh lilies, carrots, and peas, lightly dressed in a mild sauce. The vibrant colors and crisp texture make it a healthy and elegant side.
Stinky TofuStinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
Money牛 Tripe with Beef StewA dish featuring beef tripe and beef as main ingredients, sliced tripe cooked with beef chunks, seasoned with scallions, ginger, garlic, star anise, cassia bark, soy sauce, and cooking wine, slowly stewed until tender and flavorful.
Changsha Stinky TofuChangsha 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.
Yangque Lake Chili Black PorkYangque Lake chili black pork is a dish featuring black pork and local chili from Yangque Lake. The pork is diced and stir-fried with chili, locking in tenderness through high-heat cooking while infusing the meat with spicy aroma.
Aged Shaoxing Wine Braised PorkMade with pork belly, slowly braised with aged Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, and spices. Tender meat with a glossy red color and rich wine aroma.