Xiang Ai Kitchen
湘菜 · ⭐ 3.8
No. 2, Luanhe Road
Dishes
Double Pepper Fish HeadDouble Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
Changde Stinky CarpChangde Stinky Carp is a traditional famous dish from Changde, Hunan. It is made with fresh carp, fermented and specially pickled, featuring a unique fermented smell and delicious taste.
Spicy Eggplant with Preserved Eggs and Chili PasteLai Jiao Pidan Qiezi is a dish made primarily from eggplant, preserved eggs, and green peppers. The eggplant is sliced and steamed, the green pepper is roasted and mashed into a paste, then mixed with diced preserved eggs and seasoned with chili sauce or chili oil.
Mao's Pot Braised PorkMao's Pot Braised Pork is a traditional Chinese dish made with pork belly, seasoned with soy sauce, sugar, and cooking wine, then simmered slowly over low heat. The meat is tender, with a bright red color and a delicious flavor.
Garlic Baby BroccoliGarlic Baby Broccoli is a Chinese stir-fry dish made with baby broccoli and garlic. The baby broccoli is cut into sections and stir-fried with minced garlic, retaining its crisp texture and fresh flavor.
Sauce-Steamed Duck with BullfrogA dish featuring duck and bullfrog, marinated duck is stewed with bullfrog in a savory sauce with various spices and seasonings for rich flavor absorption.
Lotus Root and Pork Rib SoupA nourishing soup made with fresh lotus root and pork ribs, simmered slowly to create a clear, savory broth.
Stewed Softshell Turtle with Yellow SauceHuangfen HanShou Turtle is made with HanShou turtle as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, then slowly braised to infuse rich flavors.