Xiang La La Stir-fried Yellow Beef (Lize Longhu Store)
湘菜 · ⭐ 4.4
No. 18 Lize Road, Fengtai District
Dishes
Homestyle One-Bowl DelightNongjia Yiwanzhang is a home-style dish primarily made with pork belly, eggs, and green and red peppers. The preparation involves slicing the pork belly and stir-frying it to render the fat, then scrambling in the eggs, and finally quickly stir-frying with the green and red peppers and seasonings until fully cooked.
18-Second Quick-Fried Pig LiverEighteen-second quick-fried pig liver is a dish made primarily with fresh pig liver, seasoned with garlic, ginger slices, chili peppers, and other spices, then stir-fried over high heat for a very short time. The pig liver is sliced and cooked quickly with the seasonings, preserving its tender and fresh texture.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Signature Stir-Fried花龙Signature stir-fried花龙 with fresh花龙, green pepper, red pepper, and onion, quickly cooked at high heat. Tender and smooth texture with colorful, layered vegetables.
Spicy Chili Eggplant with Century EggSpicy Chili Eggplant and Century Egg is a home-style dish made primarily from chili peppers, eggplants, and century eggs. The preparation typically involves roasting the chili peppers and eggplants until their skins are charred and interiors are soft. These roasted ingredients are then combined with chopped century eggs in a mortar, seasoned with调味料, and crushed using a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
Fried腊味 with LiuYang Bamboo ShootsLiuYang smoked bamboo shoot tip stir-fried with preserved meat is a dish primarily made with smoked bamboo shoot tips and preserved pork or sausage. After soaking the bamboo shoot tips, they are cut into segments and stir-fried together with sliced preserved meats. The fat from the preserved meats infuses flavor into the shoots while maintaining their crisp and tender texture.
Stir-Fried Pork TrotterStir-fried pig trotter is a dish primarily made with pig's trotters. After blanching, the ingredients are stir-fried with scallions, ginger, garlic, and other seasonings, resulting in a chewy texture and rich flavor.
Stir-Fried Tender MeatStir-fried tender meat is a dish made primarily with fresh pork, prepared by quickly stir-frying at high heat. The pork is sliced thinly and cooked rapidly with vegetables and seasonings, preserving the meat's tender and juicy texture.
Stir-Fried Signature Flower LobsterThe signature stir-fried花龙 features fresh花龙 meat seasoned with premium spices and quickly stir-fried over high heat. The dish boasts a vibrant color, tender texture, and rich flavor.
Braised Vermicelli in Clay PotHot pot vermicelli stew is made primarily with vermicelli, combined with meats (such as pork, chicken, or shrimp) and vegetables (like greens and mushrooms), then simmered in a clay pot. To prepare, soak the vermicelli first, then add it along with the ingredients to the clay pot, using broth or water and slow-cooking over low heat to allow the flavors to blend.
紫苏香辣土豆片紫苏香辣土豆片是一道风味独特的家常菜，主要选用新鲜土豆切片，搭配香气独特的紫苏叶和干辣椒等调料制作而成。先将土豆片焯水或过油至微黄，再与蒜末、干辣椒一同爆炒，最后撒入切碎的紫苏叶快速翻炒出锅。成品口感外酥内软，紫苏的清香与辣椒的辛辣完美融合，咸鲜微辣中带着紫苏特有的草本香气，开胃下饭。
CauliflowerCauliflower, also known as broccoli, primarily uses white flower buds as its main ingredient. When cooking, break the cauliflower into small florets and wash thoroughly. It can be stir-fried, boiled, or steamed, commonly paired with seasonings such as garlic and chili. Simple cooking methods help preserve its natural flavor.
Sour Cabbage and Pork Intestine StewSuancai Pig Intestine Stew is a dish primarily made with sour cabbage and pork intestines. To prepare it, clean the pig intestines thoroughly and simmer them together with sour cabbage until the intestines become tender and the flavor of the sour cabbage fully infuses into the broth. Finally, reduce the sauce to concentrate the flavors.