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Azhan Hunan Home-style Meals (Yuengang Qihao Xiaozhen Branch)

小吃快餐 · ⭐ 3.7

No. 12 Yuangang Avenue East Road

Dishes

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  Bandit Pig Liver

  Bandit 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.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Dry Pot Fresh Intestines

  A Sichuan dish made with fresh pork intestines stir-fried in a dry pot with vegetables, delivering a rich and spicy flavor.
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  Hunan Pork Stir-Fry

  A Hunan dish featuring stir-fried pork and green peppers, seasoned with garlic and soy sauce for a spicy, savory flavor.
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  Xiangtan Huashi Fragrant Tofu

  Xiangtan Huashi tofu is a dish featuring local specialty tofu. Sliced tofu is stir-fried with green pepper, red pepper, and garlic, then seasoned with soy sauce, salt, and a touch of sugar until the tofu is flavorful and slightly caramelized.
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  Sautéed Pork and Rice Tofu Soup

  Sautéed pork mince and rice tofu soup is made by stir-frying minced pork with scallions, ginger, and garlic, then simmered in water. The broth is clear, the texture smooth and tender, with rice tofu absorbing the rich flavors.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Pan-fried Mud Carp

  Pan-fried mud carp is a dish featuring fresh mud carp. After cleaning, the fish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, resulting in a crispy skin and tender interior.

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