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Yan Shang Xiangqing (Da Jiang Store)

湘菜 · ⭐ 4.0

No. 120, Dajing Yi Road, Southwest Corner of Fengti Bridge (480 meters on foot from Exit A Northwest of Dajing Metro Station)

Dishes

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  Jiuyi Mountain Aromatic Pork

  Jiuyi Mountain aromatic pork uses high-quality black pigs raised in the Jiuyi Mountains, cured traditionally and air-dried or smoked. Main ingredients are fresh pork and natural spices, with no preservatives added to preserve original aroma and taste.
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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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  Huxiang Stinky Carp

  Huxiang stinky mandarin fish is made from fresh mandarin fish, fermented to develop a unique aroma, then cooked with chili, garlic, ginger, and other seasonings. The fish is first marinated and fermented, then fried or pan-seared, and finally simmered with seasoning to absorb flavor.
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  Xiangxi Beef Trio Delight

  Xiangxi beef three fresh is a dish made with beef, tripe, and beef tendons, sliced and cooked with chili, ginger, garlic, and other seasonings.
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  Hand-Torn Stone-Milled Tofu

  Hand-teared stone-ground tofu is made from soybeans ground by stone mill, then boiled and coagulated. It's broken by hand to keep its delicate texture and bean aroma, typically served with scallions, soy sauce, and chili oil.
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  Clay Pot Rice Tofu

  A clay pot dish featuring rice tofu, vegetables, minced meat or seafood, slowly simmered to absorb rich flavors. Rice tofu is made by steaming rice paste, resulting in a soft texture that soaks up the broth.
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  Changsha Stinky Tofu

  Changsha 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.
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  Stir-fried Fish Head with Green Pepper and Perilla

  Green pepper and perilla leaf stewed fish head is a dish made with fish head, green peppers, and perilla leaves. After preparation, the fish head is cooked with green pepper pieces and perilla leaves in water or broth over medium-low heat until tender, then seasoned and served.
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  Spicy Fire-Braised Eel

  Spicy fire-baked fish made with fresh fish, seasoned with chili, Sichuan pepper, ginger, and garlic. The fish is marinated, pan-fried until slightly crispy, then stir-fried with aromatic chili and pepper to absorb the spicy flavor.
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  Braised Large Catfish

  Huangfen Dabaitiao is a dish featuring bighead carp as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, cooking wine, sugar, and water until tender and flavorful.

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