Xiao Nancheng Hunan Cuisine Stir-fry (Huanyu City Branch)
湘菜 · ⭐ 4.3
3rd Floor, China Overseas Huanyu City, Erhuan South Road
Dishes
Chef's Spicy Pork Stir-FryChef's Chili Stir-Fried Pork is a dish primarily made with pork and chili peppers. The pork is sliced thinly and the chilies are cut into segments. For cooking, first stir-fry the pork over high heat until it changes color, then add the chili segments and continue to stir-fry. Season with an appropriate amount of salt and soy sauce, and finally sprinkle with chopped scallions before serving for added aroma.
Fish Soup with FlatbreadA dish featuring large fish (usually carp or crucian carp) and flatbread. The fish is pan-fried or stewed with seasonings and broth, then the flatbread is soaked in the soup until soft, absorbing the rich flavor of the fish broth.
Stir-Fried Beef with Yellow OnionStir-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.
Steamed Pork with Vermicelli DumplingsXiaolong粉蒸肉 is a dish made primarily with pork belly, which is marinated and then coated with rice flour before being steamed in a small steamer basket. The main ingredients include pork belly, glutinous rice flour or steamed meat flour, along with seasonings such as scallions, ginger, soy sauce, and cooking wine. To prepare it, the pork belly is sliced, marinated to absorb flavor, evenly coated with rice flour, and then steamed until the meat becomes tender and the rice aroma is rich.
Chuanshu MaoxuewangA classic Sichuan dish made with duck blood, tripe, beef tendon, and vegetables, stir-fried with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
Handmade Noodles with FillingsHandmade noodle skin is a cold dish made from flour. The flour is mixed with water to form a batter, steamed, cooled, sliced into strips, and then combined with shredded cucumber and carrot, dressed with vinegar, chili oil, garlic sauce, and soy sauce.
Seafood Noodle SoupSeafood疙瘩汤 is a soup dish primarily made with seafood such as shrimp and crab meat, along with small dumplings made from flour. The preparation involves mixing flour and water to form small dumplings, then cooking the seafood and vegetables together to make a broth, and finally adding the dumplings to the soup until they are fully cooked.
Classic Pig's Trotter Chicken StewClassic Pig's Trotter Chicken is a nutritious dish primarily made with pig's trotter and chicken. The preparation typically involves stewing the pig's trotter and chicken pieces together until the meat becomes tender and the broth rich. This dish combines the savory flavor of pig's trotter with the delicate texture of chicken.
Old Jinan Crispy Meat StripsA traditional Shandong dish made of marinated pork strips deep-fried until crispy, with a tender interior and rich aroma.
Spicy Chicken with ChiliA spicy stir-fried chicken dish made with chicken and chili peppers, popular in Xinjiang cuisine.
Sour Cabbage Sesame FishA dish featuring fresh fish cooked with sour cabbage and toasted sesame seeds, offering a tangy and nutty flavor.
Pan-fried Ribbon FishFresh cuttlefish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, creating a crispy exterior and tender interior.
Bone Broth TofuBone broth old tofu is a dish made by simmering old tofu in a rich broth prepared from pork or beef bones. The tofu cubes absorb the savory flavors of the broth through slow cooking, typically seasoned with a touch of green onions and ginger slices to preserve its natural taste.