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Xiangwei Renjia (Wanggang Branch)

湘菜 · ⭐ 3.9

No. 9, Lane 227, Hongsheng Road

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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  Farming-style Eggplant Stew

  A rustic dish made with eggplants, pork belly, garlic, and fermented bean paste, slowly stewed to create a rich, savory flavor.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Chili Chicken Delight

  Chicken pieces stir-fried with small chili peppers, featuring tender chicken and spicy chilies, cooked quickly to retain tenderness and flavor.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp 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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  Dongting Xiang-Style Fish Head King

  A spicy and flavorful fish head dish made with fresh fish head, chili, fermented bean paste, and aromatic spices, typical of Hunan cuisine.
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  Braised Baby Bok Choy in Clay Pot

  A dish made by braising baby bok choy with ham and mushrooms in a clay pot, resulting in tender, flavorful vegetables and rich broth.
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  Hengshan Boneless Pork

  A traditional Hunan dish made from slow-cooked pork leg, deboned and seasoned with chili and garlic for a rich, savory flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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