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Hei Se Jing Dian Stinky Tofu · Hunan Specialties (Terminal 2 Departure Level 2)

小吃快餐 · ⭐ 4.0

Room T2W1, Level 3 (Departure Landside), Terminal 2, Huanghua International Airport, Huanghua Town

Dishes

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  Sugar Oil Rice Balls

  Sugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
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  Sugar Oil Dumpling

  A traditional Chinese snack made from glutinous rice flour filled with brown sugar and oil, steamed or fried to a soft, sweet treat.
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  Old Changsha Large Sausage

  A traditional Hunan snack made from premium pork and secret spices, air-dried for a rich, savory flavor.
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  Black Classic Hair Fish

  A specialty dish made with fresh fish marinated in a secret sauce and deep-fried to crispy perfection, served with aromatic herbs and spices.
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  Black Classic Stinky Tofu Raw Dough

  A traditional Hunan snack made from fermented tofu dough, with a crispy exterior and soft, aromatic interior.
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  Black Classic Chili Sauce

  A rich, dark chili sauce made from fermented broad bean paste, chili peppers, garlic, and spices, commonly used in Sichuan cuisine for its intense heat and depth of flavor.
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  Black Classic Spicy Duck

  A premium duck dish marinated in a secret spicy sauce, air-dried and slowly braised to achieve a rich, blackened flavor with a bold kick.
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  Black Classic Changsha Stinky Tofu

  Fermented tofu from Changsha, deep-fried until crispy outside and soft inside, served with garlic, cilantro, and chili oil—distinctive aroma and bold flavor.
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  Black Classic Wagyu Beef

  A premium beef dish made with slow-cooked wagyu beef in a secret black pepper sauce, offering tender texture and rich aroma.
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  Black Tea Pastry

  A Chinese pastry made with black tea and glutinous rice flour, baked to a crisp exterior and soft interior with a rich tea aroma.

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