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Xiang鄂 Hui • Xiang Cai • Tu Bo Cai (Tiancun Dian)

湘菜 · ⭐ 3.8

Yongding Road Yi No. 1 Courtyard

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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  Spiced Pork Liver

  Spicy pig liver is a dish featuring pig liver as the main ingredient, typically sliced and marinated with rice wine and soy sauce, then stir-fried quickly with green peppers and onions until fully cooked.
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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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  Three Parts of Beef

  Beef Tripe is a dish made primarily from beef, beef tripe, and beef intestines. The three types of beef offal are usually prepared separately and then cooked through methods such as blanching, stewing, or stir-frying, resulting in a rich and layered flavor.
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  Premium Fruit

  A selection of fresh seasonal fruits, typically including apples, bananas, grapes, oranges, and strawberries, cleaned, peeled, sliced or diced, then arranged on a plate. Some versions add a touch of honey or yogurt for flavor, with no heating involved.
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  Changsha Stinky Tofu

  Changsha 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.
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  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth crispy bamboo shoots is a dish made primarily from fresh, tender bamboo shoots cooked in chicken stock. After blanching, the bamboo shoots retain their crisp texture and absorb the rich, aromatic flavor of the chicken broth during stewing. The preparation involves minimal seasoning to highlight the natural taste of the ingredients.

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