Old Hunan Flavor Burned菜 Restaurant (Chonggao Road Store)
湘菜 · ⭐ 3.7
No. 588, Chonggao Road
Dishes
18-Second Stir-Fried Beef18-Second Stir-Fried Beef is a quick Chinese dish made with beef slices and vegetables. The beef is sliced and quickly stir-fried at high heat with seasonings to keep it tender and smooth.
一品黄焖鸡一品黄焖鸡以鸡肉为主料，配以香菇、土豆、青椒等辅料，通过炖煮方式制作而成。鸡肉切块后先焯水去腥，再与调料一同放入锅中慢火焖制，使食材充分吸收汤汁风味。
Stir-fried腊肉 with Garlic GreensStir-fried腊肉 with garlic greens is a Chinese home-style dish using cured pork and garlic leaves. The pork slices are stir-fried with washed garlic greens, absorbing the pork's fat and saltiness to create a fragrant, tender dish.
Sichuan-style Mao Xue WangChuan-style Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
Spicy Chili and Century Egg MixLèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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.
Mao's Braised PorkMao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
Beef Sauce NoodlesBeef sauce noodles is a Chinese noodle dish made with beef, sauce, and noodles. The beef is usually stewed and then stir-fried or mixed with the noodles, offering a rich and flavorful taste.
Changsha Stinky CarpChangsha stinky bass is made from fresh bass, fermented to develop a unique aroma, then cooked with ginger, garlic, chili, and other seasonings. The fish is first marinated and fermented, then fried or pan-seared, and finally simmered in a flavorful sauce.
Spicy Pork TrotterSpicy pig trotters is a dish primarily made with pig trotters, which are first blanched and then stewed or braised with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the trotters tender and flavorful.