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Daxing Fengnian (Gong Zhuang Branch)

湘菜 · ⭐ 4.8

East Entrance, Building C, Wudong Buildings, Chegongzhuang Street (opposite Central Compilation & Translation Press)

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse 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.
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  Stir-fried Youxian Tofu

  Xiao Chao Youxian Xianggan is a home-style stir-fry dish primarily made with Youxian tofu skin. It is typically prepared with辅料 such as green peppers, red peppers, and garlic slices. The tofu skin is cut into pieces and stir-fried together with the配料, then seasoned to create a flavorful dish. The cooking process emphasizes proper heat control to allow the tofu skin to absorb the flavors of the seasonings, resulting in a soft yet chewy texture.
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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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  Spicy Chili and Century Egg Mix

  Lèi 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.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Xiang-style Stinky Carp

  Xiang-style stinky mandarin fish uses fresh mandarin fish, fermented to develop a unique aroma, then cooked by frying or steaming.辅料 include ginger slices, garlic, chili, and green onions, finished with a special sauce.
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  Dao Xiang Dang Jia Rou

  Dao Xiang Dang Jia Rou is a Hunan dish made with pork, chili, ginger, garlic and other seasonings, stir-fried. It has a fresh spicy taste and tender meat texture.
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  Daoxiang Stinky Tofu

  Daoxiang stinky tofu is a traditional Hunan snack made from soybeans fermented to produce a distinct flavor. It has a crispy exterior and soft interior, usually served with chili, garlic, and sauce.
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  Pork Shank Stewed with Lotus Root

  Pork shank and lotus root are slowly stewed together, resulting in tender meat and soft, sweet lotus roots in a rich, savory broth.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Spicy and Sour Chicken Gizzard

  Sour and spicy chicken gizzards is a dish made primarily from chicken gizzards, seasoned with sour and spicy调料. The chicken gizzards are sliced and stir-fried with ingredients such as pickled chili peppers and garlic, resulting in a tangy and spicy flavor.
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  Blood Duck Hot Pot

  Stewed blood duck is a dish made primarily with duck meat and duck blood. Duck pieces are simmered together with blood in a pot, seasoned with ginger, garlic, chili, and slow-cooked until flavorful. The broth is rich, the duck tender, and the blood smooth.
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  Prosperity in Head

  Hongyun Dangtou is a traditional delicacy primarily made from pork head meat, carefully prepared to yield tender meat and an aromatic flavor. The preparation involves cleaning the pork head, slow stewing, and seasoning, resulting in a dish with a bright red color and a shape resembling 'Hongyun Dangtou' (literally 'Good Fortune on Top').

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