Xiang Xiao Wan · Xiang Tu Cai (West District Branch)
湘菜 · ⭐ 4.7
No. 20 Debao Xinyuan Ding
Dishes
Loofah and Egg Stir-fryLoofah and egg dish is a home-style recipe using loofah and eggs. Sliced loofah is stir-fried with beaten eggs, which form a soft包状 around the loofah as they cook, creating a tender texture. A little salt is added for flavor, and optional scallions or a splash of water can enhance freshness.
Xiaoqingquan Fragrant Tofu CubesXiao Qing Quan Xiang Gan is a dish made with tofu skin as the main ingredient, paired with baby bok choy or green peas. The tofu skin is cubed and stir-fried with vegetables, then seasoned with appropriate condiments until flavorful. Common seasonings include oil, salt, and soy sauce.
Yongzhou Blood DuckYongzhou 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.
Hunan-style chili stir-fried porkHunan土辣椒炒肉 is a traditional Hunan dish primarily made with pork and Hunan's specialty土辣椒. To prepare, first slice the pork and marinate it, then cut the土辣椒 into segments. Next, heat a wok with oil, sauté minced garlic until fragrant, add the marinated pork and stir-fry until it changes color. Then add the土辣椒 segments and stir-fry over high heat until the peppers are just cooked through. Finally, season with salt and soy sauce to taste, stir well, and serve.
Hunan smoked pork with bamboo shootsHunan smoked pork with smoked bamboo shoots is a dish featuring Hunan smoked pork and dried smoked bamboo shoots. The pork is cured and air-dried, while the bamboo shoots are dried and smoked. Cooked together in a pot with water over low heat, the pork's fat and aroma infuse into the bamboo shoots until tender and flavorful.
Spicy Chopped Chili Fish HeadSpecial spicy chopped chili fish head made with fresh fish head, chopped chili, ginger slices, and green onion segments, steamed to perfection. The fish head is marinated first, then layered with chopped chili and steamed until tender and flavorful.
Hengyang Stir-Fried Local ChickenHengyang stir-fried local chicken is a dish made primarily with local chickens, sliced and stir-fried with chili, ginger, garlic, and other seasonings. The cooking emphasizes precise heat control to ensure tender, flavorful meat and rich sauce.
Sour Pickled Mustard Greens Rice NoodlesSour pickled bean vermicelli is a dish made with rice noodles, sour pickled beans, and lean meat or cured pork. Cook the noodles, stir-fry with the beans and meat, then mix in seasonings to taste.
Spicy and Sour Chicken OffalSpicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.
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.
Flavorful Stir-Fried Pig LiverStir-fried pig liver with flavor is a Chinese dish using pig liver as the main ingredient, typically paired with vegetables like green pepper, onion, or carrot. After soaking to remove odor, the liver is sliced and quickly stir-fried with seasonings to maintain tenderness. It's marinated and seasoned with soy sauce, cooking wine, starch, and finished with scallions, ginger, and garlic for aroma.
Horse Hoof Seaweed Pig Bone StewHorse Hoof Seaweed Pig Bone Stew is a stew made with horse hoof, seaweed, and pig bone. The pig bone is blanched and then cooked together with seaweed and horse hoof in a clay pot with ginger and cooking wine over low heat for several hours until the broth becomes rich and the ingredients are well infused.