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Go Home to Eat (Shishan Park Branch)

湘菜 · ⭐ 3.5

No. 2 Nanwu Road, Minsheng Subdistrict (next to Exit C of Shishan Park Metro Station)

Dishes

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  Big Brother Stone Pot Yellow Perch

  Fresh yellow perch is cooked in a stone pot with bean sprouts, pickled chili, garlic, and other ingredients, resulting in tender fish and rich, spicy broth.
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  Master Brother's Chopped Chili Fish Head

  Fresh fish head steamed with chopped chili, garlic, and ginger, delivering a spicy yet tender dish with bold flavors.
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  Stir-fried Huangyang Beef from Huanjiang

  A dish featuring tender Huangyang beef from Huanjiang, stir-fried quickly with peppers for a spicy and savory flavor.
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  Pickled Pepper and Young Ginger Frog

  A Sichuan dish featuring frog meat stir-fried with pickled peppers and young ginger, delivering a spicy and tangy flavor.
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  Stir-Fried Chinese Mustard Greens

  Stir-fried mustard greens is a traditional Chinese home-style dish using mustard greens as the main ingredient. After washing fresh mustard greens, they are either blanched or directly stir-fried in a wok with oil, salt, and other seasonings, quickly cooked until tender and vibrant in color.
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  Mengnan Loafed Noodles

  A Chinese fast food dish featuring wide rice noodles tossed with beef, greens, and a savory sauce, known for its rich flavor and hearty texture.
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  Preserved Egg with Spicy Pepper Mash

  Preserved egg smashed with chili is a dish featuring preserved eggs and green peppers. The eggs are peeled and chopped, the peppers roasted until slightly charred and peeled, then crushed together in a mortar with seasonings until well blended.
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  Taro and Spare Ribs

  Pork rib and taro stew features blanched ribs and taro cooked slowly in broth with seasonings until tender. Taro absorbs the rich sauce, becoming creamy, while the ribs stay juicy—perfectly balanced.
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  Steamed Pork Ribs with Taro

  Steamed spare ribs with taro is a dish primarily made from taro and spare ribs. The method involves marinating the ribs, then placing them together with cubed taro into a steamer until fully cooked. The dish showcases the soft texture of the taro blending harmoniously with the savory flavor of the ribs.

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