Han Luo Bo - Fireside Hunan Home Cooking
湘菜 · ⭐ 4.1
No. 350, Zhonghua North Street
Dishes
Country Boy Stir-Fried ChickenA rustic stir-fried chicken dish made with fresh chicken and vegetables, known for its rich aroma and spicy flavor.
Eight-Second Stir-Fried Pig LiverPig liver slices are quickly blanched, then stir-fried with green peppers, onions, and other ingredients for 8 seconds at high heat, resulting in a tender, fresh, and slightly spicy texture.
Chopped Chili Fish HeadSteamed 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.
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.
Xiang Da Chu's Pepper Stir-Fried PorkXiang Da Chu's Pepper Stir-Fried Pork is made with fresh pork slices and green/red peppers, stir-fried quickly. Lean pork is paired with chili and garlic, seasoned with fermented black beans or light soy sauce, delivering a savory, slightly spicy taste—representative of Hunan home-style cuisine.
Water spinachWater spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Garlic Shrimp with Rice NoodlesSteamed shrimp with garlic and vermicelli is a dish featuring fresh shrimp and rice noodles. Shrimp are deveined and cleaned, noodles soaked in warm water, placed at the bottom of a dish, then topped with sautéed garlic and shrimp, steamed until done. A pinch of salt, cooking wine, and scallions add flavor.
Spicy Chicken Offal Stir-FrySpicy stir-fried chicken offal is a dish made with chicken heart, liver, and gizzard, cooked quickly with chili, scallions, ginger, and garlic to absorb the spicy aroma.
Sour Cabbage Stir-Fried Rice NoodlesSuancai stir-fried rice vermicelli is a dish primarily made with sour cabbage and rice sheets. The rice sheets are made from mung beans or starch and cut into strips; the sour cabbage is fermented Chinese cabbage, chopped and set aside. During cooking, the rice sheets are blanched and drained, then stir-fried together with the sour cabbage, seasoned with appropriate seasonings until fully flavored.
Spicy and Sour Chicken OffalSpicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.
Bōbō-Style Pork TrottersPork trotters are marinated and sliced after boiling, then soaked in a special Bōbō sauce made with Sichuan pepper, chili, doubanjiang, and other spices. The dish has a savory, slightly spicy flavor with rich aroma. The finished product is bright red in color, tender yet chewy, with a unique taste.
Spicy Intestine in Bamboo SkewersA spicy Sichuan dish featuring tender pork intestines marinated in chili oil and spices, served on bamboo skewers with garlic and herbs.
Changsha Stinky CarpChangsha stinky carp is made from fresh carp, marinated and fermented before frying or pan-frying. It's treated with stinky tofu brine or special fermented seasoning to create a unique flavor, then cooked with scallions, ginger, garlic, and chili.
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.
Chicken Broth Guyue TofuChicken broth gu yue tofu is made with soft tofu, chicken broth, and gu yue seasoning, then steamed. It has a smooth texture and rich, savory flavor combining the depth of chicken broth with the unique taste of gu yue.- Golden Mulberry Leaf Double CrispA dish featuring fresh mulberry leaves and pork stomach or chicken gizzard, quickly stir-fried to highlight crisp texture and delicate aroma.