Mu Xiang Delicacies (Seasoned Green Branch)
特色菜 · ⭐ 4.1
No. 89 Xingshikou Road
Dishes
Clear Soup with Pea ShootsA dish featuring pea shoots as the main ingredient, cooked with premium broth or clear soup. The pea shoots are blanched, then simmered in seasoned broth to absorb its rich flavor while retaining their vibrant green color and crisp texture.
Loofah TipLoofah tips are made by cutting the tender ends of loofah into segments and blanching or stir-frying them. Main ingredient is loofah tip, which can be stir-fried with garlic and ginger, or gently simmered with a pinch of salt and a little water until tender.
Health-Preserving Bamboo Soup养生全竹汤以竹笋、竹荪、竹叶为主要食材，搭配鸡肉或瘦猪肉，加入适量清水慢火炖煮而成。制作时先将竹笋切片焯水去涩，竹荪泡发后洗净，与肉类一同放入锅中，文火熬制1-2小时，使汤色清亮、味道鲜美。
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Organic CauliflowerOrganic cauliflower is primarily made from fresh organic cauliflower, which is washed and cut into small florets. It is cooked by blanching or light stir-frying to preserve its natural flavor. It can be simply seasoned with garlic, salt, and a small amount of oil, or stir-fried together with other vegetables or meat.
Steam Pot Sour Spicy Fish Egg SoupSteam-cooked spicy fish maw soup uses fish maw as the main ingredient, combined with pork bone broth or water, and seasoned with ginger slices and green onions. The fish maw is cleaned beforehand and steamed together with the broth in a steam pot to create a rich, flavorful soup.
Xiang-style Stinky CrawfishXiang-style stinky mandarin fish, made primarily from mandarin fish, which develops a distinctive odor due to its unique curing process. During cooking, it is seasoned with chili peppers, garlic, and other spices, then carefully prepared to yield tender fish meat and rich, flavorful broth with a unique taste.
Crispy Glass-Braised PigeonGlass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
Stone Plate Xiang-Flavored Stinky CarpStone Plate Xiang-Flavored Stinky Carp is a Hunan specialty dish, using fresh carp marinated with special Xiang cuisine seasoning and then pan-fried on a hot stone plate, resulting in a crispy exterior and tender interior with a unique fermented aroma.
Stone Pot Brown Rice Sea CucumberStone pot brown rice sea cucumber is a dish featuring sea cucumber and brown rice. After soaking, the sea cucumber is stewed with brown rice in a stone pot, absorbing its aroma while the rice becomes soft and flavorful. A broth or water is added and simmered slowly until fully infused.
Perilla Stir-fried Rock FrogA dish featuring rock frogs stir-fried quickly with perilla leaves, garlic, and ginger. The frog is cut into pieces and stir-fried at high heat to retain tenderness and highlight the natural flavors.
Mustard-Flavored香虾Crispy shrimp with mustard and malt sugar, featuring fresh shrimp blanched and mixed with a spicy mustard sauce, enhanced with a touch of malt sugar for sweetness and shine. Served bright and tender with a mild heat.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.