Shi Yue Tian Xiang • Boutique Xiang Yue Cuisine (Li Ze Store)
湘菜 · ⭐ 4.5
No. 97 Courtyard, South Third Ring West Road, Building 1, Genghai Building, 1st Floor (Northeast Corner of Genghai Building)
Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
佐酒小鱼小虾佐酒小鱼小虾是一道经典的中式下酒小菜，选用新鲜的小河鱼和小河虾为主料，经清洗后沥干水分，入油锅炸至金黄酥脆。炸制过程中可加入姜片、花椒等去腥增香。出锅后撒上椒盐、辣椒粉、葱花等调料拌匀，口感香脆可口，虾壳鱼骨皆可食用，咸鲜微辣中带着油炸的焦香，是搭配啤酒或白酒的绝佳小食。
Chilled Fresh Matsutake MushroomFresh matsutake mushrooms are selected, washed, and then cooled in chilled water to preserve their tender texture and natural flavor. Serve directly from the cold without heating to highlight the mushroom's original taste.
18-Second Stir-Fried Beef with Green PeppersEighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
Stir-fried Youxian TofuXiao 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.
Marinated SeafoodLaozhi seafood is a cold dish made primarily with fresh seafood such as shrimp, crab, and shellfish, combined with vegetables like cucumber and carrot, and soaked in a specially prepared sauce. To prepare it, cook or blanch the seafood, then cool it down. Mix it with sliced accompaniments and add a dressing made from soy sauce, vinegar, sugar, garlic, ginger, and chili. Chill to allow the flavors to meld before serving.
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.- Steamed Eastern Star GrouperThe snapper is deep-fried to achieve a crispy outer skin while keeping the inner flesh tender and fresh. It is typically seasoned with scallions, ginger, garlic, and other seasonings to preserve the natural flavor of the fish.
Roast GooseRoast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
Hermès Chili Stir-Fry PorkThis dish uses pork as the main ingredient, stir-fried with chili peppers. The pork is sliced or cubed and stir-fried together with chilies, then seasoned appropriately to make the meat tender and the chilies flavorful and spicy.
Stir-fried Eel with Raw SauceStir-fried live eel is a dish made with fresh eel as the main ingredient, combined with seasonings such as garlic and ginger, and cooked at high temperature. The eel meat is tender, and during the stir-frying process, it fully absorbs the aroma of the seasonings, resulting in a unique taste.
Glass Noodle PotFish ball stew features rice noodles as the main ingredient, combined with meat, seafood, or vegetables. All ingredients are cooked together in a clay pot, allowing the noodles to absorb the rich broth. Typically, the noodles are soaked first, then stir-fried with other ingredients until fully cooked.
Braised Turtle with Red SauceRed-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
茭白炒菜心茭白炒菜心是一道清爽健康的家常小炒，主要食材为鲜嫩的茭白和翠绿的菜心。制作时先将茭白切片，菜心切段，热锅快炒，以突出食材本身的清甜。成菜口感脆嫩爽口，味道咸鲜清淡，茭白的微甜与菜心的清香完美融合，是一道简单美味的时蔬佳肴。
Green Pepper and Perilla Fish HeadGreen pepper and perilla fish head is a dish made by stir-frying fish head with green peppers and perilla leaves. The fish head is cooked with green pepper pieces and perilla leaves in hot oil, preserving the tenderness of the fish and the fragrance of the ingredients.