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Sichuan-Hunan Cuisine (Bailing Road Branch)

湘菜 · ⭐ 3.8

No. 22 Bailing Road, Annex No. 59, Qili Qingchuan

Dishes

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  Knife-Pounded Cucumber

  Knife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
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  Stewed Fish Face

  A home-style dish made by stewing fish head or face with ginger, scallions, garlic, and soy sauce until tender and flavorful.
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  Dry-Fried Glutinous Rice Fish

  A Sichuan dish featuring small fish and glutinous rice cakes, pan-fried until crispy and seasoned with chili and garlic for a spicy, aromatic flavor.
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  Dry Pot Eggplant, Potato and Pepper

  A classic Chinese home-style dish made with eggplant, potato, and green pepper, stir-fried in a dry pot with garlic, ginger, and chili for a spicy, savory flavor.
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  Dry Pot Organic Cauliflower with Beef

  A spicy Sichuan-style dish featuring organic cauliflower and beef, stir-fried with chili, garlic, and ginger for a rich, aromatic flavor.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Stir-Fried Lettuce

  A simple and healthy dish made by stir-frying fresh lettuce with garlic, resulting in a crisp and refreshing flavor.
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  Spicy Shrimp Balls

  Spicy shrimp balls made with fresh shrimp, coated in a special sauce and deep-fried to golden crispness, offering a satisfying blend of crunch and flavor.
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  Stir-fried Pork Kidney and Liver

  A stir-fry dish featuring pork kidneys and liver, sliced and marinated with wine and starch, then quickly cooked with green peppers and onions.
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  Changsha-style Pork Stir-fry

  Changsha pork stir-fry is a home-style dish using pork belly as the main ingredient. Sliced pork belly is stir-fried with garlic, chili, and other seasonings, then seasoned with soy sauce and cooking wine until tender and fragrant.

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