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HuiZe Restaurant · Xiang Cuisine · Spicy Hot Fish (Longcheng Ruihao Branch)

湘菜 · ⭐ 4.8

No. A2, Xilu South Street, Longcheng Ruihao Hotel

Dishes

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  88-Second Boiled Fish (Catfish) ~3 lbs

  Using a 3-pound catfish, slice and blanch briefly in boiling water. Serve with bean sprouts, wood ear mushrooms, and a spicy sauce made from doubanjiang, chili, and Sichuan peppercorns. Finish with hot oil for aroma. Cooked in under 88 seconds to highlight tender fish and rich flavors.
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  18-Second Stir-Fried Fresh Beef

  Fresh yellow beef is sliced and quickly stir-fried at high heat, then seasoned with葱姜蒜 and cooked in under 18 seconds to maintain tenderness.
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  Classic Spicy Stinky Mandarin Fish

  Stinky mandarin fish is a traditional Anhui cuisine, made by pickling fresh mandarin fish and then cooking it. The fish is salted and marinated with spices for several days to develop its unique flavor, then stir-fried with ginger, garlic, chili, and other seasonings in hot oil, followed by simmering in water and sauce until the gravy thickens.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Fruit-Infused Roast Duck

  Fragrant roasted duck features duck meat marinated and roasted in a挂炉, with a crispy skin. Apples and pears are added during roasting to infuse the duck with fruity aroma, creating a unique flavor.
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  Hunan First Bowl Dish

  Hunan head bowl dish is a traditional Hunan cuisine featuring pork, tofu, and greens. Pork slices are stewed with tofu cubes, seasoned appropriately, then greens are added briefly to create a rich broth and well-seasoned ingredients.
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  Hunan-style Pork with Chili

  Hunan chili stir-fried pork belly is a dish featuring pork belly and chili as main ingredients. Sliced pork belly is stir-fried with fresh chilies and seasoned to create tender meat and spicy, aromatic flavor.
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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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  Bone Broth Simmered Tofu

  Bone broth stewed tofu is a dish made by slow-cooking soft tofu in a rich broth prepared from pork or chicken bones, seasoned with scallions and ginger.
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  Stewed Softshell Turtle

  Stewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.

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