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San Xiang Si Shui Hunan Specialty Restaurant (Yijing Apartment Branch)

湘菜 · ⭐ 4.4

Shop 3-3, Wantong Jinfu Residential Complex, Liuxia Road (opposite Konggang Sports Center)

Dishes

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  Chopped Chili Fish Head

  Steamed 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.
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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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  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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  Hourglass Shrimp

  A dish featuring shrimp cut into an hourglass shape and cooked by frying or steaming, resulting in a tender and flavorful bite.
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  Braised Pork Belly

  Braised 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.
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  Spring Meatball Pot

  A fusion dish featuring tender meatballs and fresh spring vegetables, simmered in a clear broth for a delicate, nourishing flavor.
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  Smoked Pork Trotters

  A Chinese dish made by smoking pork trotters after marinating them, resulting in tender and aromatic meat.
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  Changsha Fried Stinky Tofu

  A signature Hunan snack made by deep-frying fermented tofu until crispy outside and soft inside, served with spicy chili sauce and herbs.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.
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  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth crispy bamboo shoots is a dish made primarily from fresh, tender bamboo shoots cooked in chicken stock. After blanching, the bamboo shoots retain their crisp texture and absorb the rich, aromatic flavor of the chicken broth during stewing. The preparation involves minimal seasoning to highlight the natural taste of the ingredients.

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