Xun Xiang Di Dai · Freshly Cooked Hunan Cuisine (Baoye Branch)
湘菜 · ⭐ 4.3
3rd Floor, Zone CD, Baoye Dongcheng Plaza, No. 504 Changjiang East Road
Dishes
Two Ways with ChickenOne chicken, two ways is a dish that uses a whole chicken as its main ingredient. The chicken meat is divided into two parts: one part is steamed or blanched to preserve its original flavor, while the other part is braised or stir-fried with seasonings to enhance its taste. These two cooking methods showcase different textures and flavors of the chicken.
Steamed Fish Head with Chopped ChiliSteamed fish head with chopped chili, ginger, and green onions, seasoned and steamed over high heat, then drizzled with hot oil for aroma.
18-Second Stir-Fried Fresh BeefFresh yellow beef is sliced and quickly stir-fried at high heat, then seasoned with葱姜蒜 and cooked in under 18 seconds to maintain tenderness.
Stir-Fried Fresh BeefStir-fried fresh beef is a dish made with fresh beef slices and vegetables like green peppers and onions, quickly stir-fried to keep the beef tender and the vegetables crisp.
Fried Potato Shreds with Millet and Pork CrumbsXiaomi oil渣 potato shreds is a home-style dish made with potato shreds, millet, and fried pork cracklings. The potatoes are sliced thin, blanched or briefly fried, then stir-fried with fragrant millet and cracklings for rich texture and aroma.
Yueyang Ginger-Flavored Chicken FeetYueyang ginger-spicy chicken feet is a dish featuring chicken feet as the main ingredient, seasoned with ginger and chili. After blanching, the chicken feet are stewed or marinated with sliced ginger and chili to absorb the spicy ginger flavor.
Dry Stir-fried Baby Bok ChoyFresh baby bok choy is blanched and quickly stir-fried dry, then seasoned with garlic, dried chili, and other spices. Crisp and tender with a savory, slightly spicy taste, highlighting the natural flavor of the vegetable.
Signature Meat Soup RiceA savory meat broth is poured over steamed rice, mixed with tender meat for a hearty and flavorful dish.
Spicy Chili and Century Egg MixLèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
Stewed Chicken Offal with ChiliStir-fried chicken offal with pickled chili is a dish featuring chicken organs (gizzard, liver, heart) and pickled chili. Chicken offal is cleaned, sliced, and stir-fried quickly with chili after oil is heated.
Xiangxi Charcoal-Grilled FrogA Hunan dish featuring fresh frogs grilled over charcoal with spicy and fragrant seasonings.
Sugar Oil Rice BallsSugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
Pepper and String BeansA stir-fried dish made with fresh string beans and red peppers, seasoned simply for a spicy and savory flavor.
Changsha Stir-Fried PorkChangsha stir-fried pork with green peppers is a Hunan specialty. Pork belly slices are stir-fried to release oil, then mixed with green peppers, garlic, and ginger, seasoned and cooked quickly for tender, non-greasy meat and crisp peppers.
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.