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Xiaoxiang Maotou (Fangshan Branch)

湘菜 · ⭐ 4.8

Tianjiayuan Residential Community

Dishes

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  18-Second Tea Oil Stir-Fried Beef

  This dish features yellow beef as the main ingredient, stir-fried quickly with tea oil. Beef slices are marinated and cooked with葱姜蒜, then rapidly stir-fried in hot tea oil to retain tenderness. The entire process takes under 18 seconds, highlighting the ingredients' natural flavor and precise heat control.
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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Mixed Vegetable Salad

  A mixed vegetable and fruit salad made with fresh ingredients like lettuce, cucumber, carrot, tomato, purple cabbage, and apple. Wash, cut, and mix with dressing for a healthy dish.
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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Sichuan-style boiled catfish

  Sichuan-style boiled catfish is a dish primarily made with catfish. The fish is cut into pieces, blanched in boiling water, then cooked together with vegetables such as bean sprouts and Chinese cabbage in a pot, using seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns.
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  Hunan Loofah

  Hunan loofah is a dish primarily made with loofah. After peeling and cutting the loofah into segments, it is stir-fried with minced garlic until fragrant, then seasoned and cooked until tender yet crisp. A small amount of salt, chicken essence, or light soy sauce can be added for flavor while preserving the loofah's fresh, crunchy texture.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Sugar Cane, Lotus Root, and Imperata Juice

  Sugar cane, lotus root, and imperata juice are made by juicing the ingredients and drinking directly. The taste is sweet and refreshing, with the effect of quenching thirst.
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  Stir-Fried Chicken Offal with White Pepper

  White chili stir-fried chicken offal is a dish featuring chicken organs like gizzards, liver, and heart, stir-fried with white chilies. Clean and blanch the offal to remove odor, then quickly stir-fry with sliced white chilies and seasonings.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Shrimp and Egg Custard with Tofu

  Shrimp and egg tofu is a dish made with shrimp, eggs, and soft tofu. Mix shrimp with beaten eggs, add seasonings, then steam or stir-fry with cubed soft tofu for a smooth, nutritious dish.

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