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Yue Lu Feng Xiang Jiang (Jun Bo Store)

湘菜 · ⭐ 4.3

No. 12 Xin, Beifengwo Road

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Original Hunan-style Loofah

  Fresh loofah from Hunan, gently boiled in water until tender, preserving its natural flavor with minimal salt to highlight its sweet and smooth taste.
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  Steamed Ecological Fish Head

  Steamed ecological fish head made with fresh fish head, ginger slices, scallions, and other ingredients, steamed over water. The fish head is tender and retains its natural flavor.
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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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  Sichuan-style Boiled River Carp

  Sichuan-style boiled江团 is a dish primarily made with江团 fish, paired with vegetables such as bean sprouts and greens, and cooked by boiling. The江团 fish has tender meat, the broth is spicy, numbing, fresh, and fragrant, while the vegetables are crisp and refreshing, fully showcasing the original flavors of the ingredients.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Premium Stinky Mandarin Fish

  Premium stinky mandarin fish is made from fresh mandarin fish, fermented after marinating. After several days of salt and spice curing, it develops a slight odor. Then pan-fried and simmered with broth, ginger, and scallions to absorb the rich flavors, resulting in tender, delicious meat.
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  Perilla-braised river carp

  Braised river catfish with perilla leaves infuses the fish with a unique fragrance. Main ingredients: river catfish and perilla leaves, slowly simmered to absorb flavor.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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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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  Braised Fish Offal in Brown Sauce

  Huangfen Fish Offal is a dish made primarily from fish parts like heads, bones, and skin, cooked with scallions, ginger, garlic, and doubanjiang in a slow stew. The offal is cleaned, blanched to remove odor, then simmered with seasonings until flavorful.

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