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Chai Xiang Gen Jiu Lou (Yutang Zong Dian)

湘菜 · ⭐ 3.9

No. 9, Yuetan South Street

Dishes

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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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  Four Fortune Meatballs

  Four Happiness Meatballs are large pork meatballs made from seasoned pork filling, shaped by mixing and forming, then fried and braised. They have a bright red color and a shape resembling lion heads, hence also known as Braised Lion's Head.
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  Braised Carp with Family Style

  Home-style fried carp is made with fresh carp, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, then slowly braised until tender and flavorful.
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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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  Stir-Fried Black Pork

  Stir-fried Black Pork is a dish made primarily with black pork, quickly stir-fried with适量 vegetables. First, slice the black pork thinly and cut the vegetables into segments. Heat oil in a wok, sauté葱姜蒜 until fragrant, then add the black pork slices and stir-fry quickly until they change color. Next, add the vegetable segments and continue stir-frying. Finally, season with适量 salt and soy sauce, and drizzle a small amount of sesame oil before serving.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Signature Spicy Fish Head

  Signature Spicy Fish Head is a Hunan dish made with fish head and spicy chili, ginger, garlic, and other seasonings. The fish head is tender, combined with the spicy flavor of chili, offering a rich taste.
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  Sichuan-style Boiled Bamboo Shoots

  Sichuan-style boiled smoked bamboo shoots is a dish made primarily from smoked bamboo shoots, which are soaked, sliced, and cooked with chili peppers, Sichuan peppercorns, and seasonings.
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  Xiang's Donkey

  Xiangzhi Lu is a dish featuring donkey meat as the main ingredient, typically using fresh leg or tendon meat, marinated and then stewed or braised. Spices like ginger, scallions, star anise, and cassia bark are added to make the meat tender and flavorful with rich broth.
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  Century Egg Chili

  Preserved egg and chili salad is a cold dish made primarily with preserved eggs and chili peppers. Cut the eggs and mix with sliced chili, then add seasonings like soy sauce, vinegar, and sesame oil. Simple to prepare with rich flavors.
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  Fragrant Root Fish

  香根鱼 is a dish made with fresh fish as the main ingredient, combined with coriander, scallions, and ginger. The fish is typically steamed or braised to keep the flesh tender while absorbing the unique aroma of coriander.
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  Stewed Fish Offal in Pot

  Stewed fish offal dish made with ingredients like fish belly, head, and bones, cooked slowly in a small hot pot with vegetables and seasonings. Cleaned fish offal is blanched to remove odor, then simmered with葱姜蒜 and doubanjiang, finished with greens to preserve original flavors while blending diverse tastes.
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  Lingling Blood Duck

  Lingling blood duck is a Hunan regional dish featuring duck meat and blood. Duck pieces are stir-fried, seasoned, simmered, then mixed with duck blood to absorb its freshness, creating a unique taste.

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