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Pan胖 Fish Mouth · Authentic Hunan-Chu Cuisine

湘菜 · ⭐ 3.5

Chaimiyouyan Food City

Dishes

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  Stir-fried pork belly with tofu skin

  A home-style dish made with pork belly and fried tofu. Pork belly slices are stir-fried to release oil, then combined with cubed tofu and seasonings until flavorful. Aromatics like ginger, garlic, and scallions enhance the taste.
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  Ningxiang Flower Pork

  Ningxiang flower pork uses lean meat from the unique flower pigs of Ningxiang, Hunan, marinated and stir-fried. Main ingredients include flower pork, garlic, ginger, chili, and other seasonings, cooked quickly in a hot wok to retain tenderness.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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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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  Spicy Stir-Fried Shrimp

  Spicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Spicy Duck Intestines in Dry Pot

  Dry Pot Duck Intestines is a dish featuring duck intestines as the main ingredient, typically cooked with green peppers, red peppers, onions, garlic, and ginger. After cleaning and blanching or quick stir-frying, the duck intestines are heated in a dry pot with seasonings and vegetables to absorb rich flavors.
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  Sichuan Pepper Stir-Fried Konjac

  Spicy pickled pepper stir-fried konjac, a dish made with konjac as the main ingredient and seasoned with pickled chili, garlic, and ginger. Konjac is blanched and stir-fried with pickled chilies, then simmered with seasonings for a smooth texture and unique flavor.
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  Preserved Radish with Salted Pork

  Preserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
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  Wild Pepper-Stuffed Pig's Trotter

  Wild pepper-stuffed pig's stomach is a dish made with pig's stomach as the main ingredient, paired with wild peppers, ginger slices, and green onions. The stomach is cleaned, blanched to remove odor, then stewed or braised with wild peppers and other seasonings to absorb their spicy aroma.

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