Xiangdong Family Home Restaurant
湘菜 · ⭐ 3.6
No. 687B Xinping Avenue, Dawang Village

Dishes
Sweet Potato LeavesSweet potato leaves are a dish made primarily from the tender leaves of the sweet potato plant. After washing, they are typically blanched or stir-fried to preserve their fresh and tender texture. They can be cooked alone or paired with辅料 such as garlic and ginger, and seasoned simply to create a delicious dish.
Home-style White Jade LoofahA simple dish made with fresh loofah, stir-fried with garlic for a light and refreshing taste.
Stir-Fried Beef with Yellow OnionStir-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.
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.
Mashed Pepper Stir-fried Pork BellyA Hunan specialty dish where mashed green peppers are stir-fried with pork belly, resulting in a rich, spicy flavor.
Youxian Hundred-Leaf TofuA Hunan specialty dish made from handcrafted thin tofu sheets (baiye), stir-fried with minced pork, mushrooms, and seasonings for a delicate, savory flavor.
Pork KillingPork stir-fry is a dish made primarily with fresh pork, typically using pork tenderloin or belly. Sliced or cubed, it's marinated with salt, soy sauce, and cooking wine, then cooked by stir-frying, stewing, or boiling until fully done. Scallions, ginger, and garlic may be added for enhanced flavor.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Mrs. Wang's Stir-Fried ChickenStir-fried chicken with green and red peppers, onions, and chicken, cooked quickly over high heat. Tender and juicy chicken with a rich, spicy flavor, typical of home-style Chinese cooking.
Crab Roe Dry-Loaded Vermicelli PotA savory dish featuring crab roe and vermicelli noodles simmered in broth, resulting in a rich, aromatic flavor.
Spicy and Sour Chicken OffalSpicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.
Spicy Specialty Hanging Pot FishFresh fish meat is slow-cooked with chili, Sichuan pepper, and other spices in a hanging pot. The broth is rich, the fish tender, with a spicy and numbing flavor profile.
Fish Roe and Fish BladderFish roe and fish bladder is a dish featuring fish roe and fish bladder as main ingredients. The fish bladder must be cleaned and blanched before stir-frying or stewing with the roe, often enhanced with scallions, ginger, garlic, and chili.