He Xiang Tian Xiang Wei Jia Chang Cai (Three Rooms)
湘菜 · ⭐ 3.8
No. 4 Courtyard, Sanjianfang Nanli, Chaoyang Road, Building 167, Ground-Floor Commercial Unit
Dishes
Two-color Fish HeadDouble-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
Héxiāngtián Small Stir-Fried PorkHe Xiang Tian Xiao Chao Rou is a dish made primarily with pork belly and green peppers. The pork belly is sliced and stir-fried to render its fat, then combined with green peppers, garlic, ginger, and seasonings for a flavorful dish.
Bandit Pig LiverBandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Dry Pot Tofu Skin from Jinggang MountainDry Pot Jinggang Mountain Tofu Skin is a dish made with tofu skin as the main ingredient, combined with green pepper, red pepper, onion, garlic, and ginger. The tofu skin is first fried or pan-fried, then stir-fried in a dry pot with vegetables and seasonings until well blended. Proper heat control ensures crispy outside and tender inside, with flavorful ingredients.
Spicy Pork Intestines Stir-fryDry 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.
Liyang Crisp Bamboo ShootsLiyang crispy bamboo shoots is a dish made primarily from fresh bamboo shoots. After washing and cutting, the shoots are blanched in salt water to remove bitterness, then stir-fried with chili and garlic. The result is crisp and refreshing, preserving the natural flavor of bamboo shoots.
Stir-fried smoked bamboo shoots with preserved porkSmoke-braised bamboo shoots stir-fried with cured pork is a traditional delicacy, primarily made from smoked bamboo shoots and preserved pork. The preparation involves soaking the smoke-braised bamboo shoots in advance, slicing the cured pork and stir-frying it to render out the fat, then adding minced garlic, chili peppers, and other seasonings to sauté until fragrant. Finally, the soaked bamboo shoots are added and stir-fried until fully flavored, ready to be served.
Stinky Guilu FishStinky mandarin fish is a dish made primarily from mandarin fish. To prepare it, the fish is marinated and fermented to develop a unique odor. During cooking, it is braised with seasonings such as scallions, ginger, and garlic, allowing the fish to absorb flavor while maintaining its tender texture.
Liling NoodlesLiling rice noodles are a Hunan regional snack made with fresh rice noodles, minced pork, bean sprouts, pickled vegetables, and chili oil. Cook the noodles, then mix with stir-fried meat, pickled vegetables, and bean sprouts, finishing with spicy chili oil.
Grilled Potato on Iron PlateSizzling potatoes are a dish featuring potatoes as the main ingredient, sliced or cubed and pan-fried on a hot iron plate until golden and crispy, with garlic and green onions added for flavor.