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Xunxiang Area · Stir-Fried Hunan Cuisine (Swan Lake Wanda Branch)

湘菜 · ⭐ 4.3

3rd Floor, Inner Street, Wanda Plaza (Tian'e Lake Branch), South Erhuan Road (opposite Xiaocaiyuan Restaurant)

Dishes

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  30-Second Hengdong Chicken Stir-Fry

  A spicy and quick stir-fry dish made with chicken and vegetables, popular in Hunan cuisine.
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  Spicy Chicken Offal Dish

  A spicy stir-fry dish made with chicken offal and vegetables, known for its bold flavor and excellent rice pairing.
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  18-Second Stir-Fried Fresh Beef

  Fresh yellow beef is sliced and quickly stir-fried at high heat, then seasoned with葱姜蒜 and cooked in under 18 seconds to maintain tenderness.
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  Yueyang Ginger-Flavored Chicken Feet

  Yueyang ginger-spicy chicken feet is a dish featuring chicken feet as the main ingredient, seasoned with ginger and chili. After blanching, the chicken feet are stewed or marinated with sliced ginger and chili to absorb the spicy ginger flavor.
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  Dry-burned Yellow Croaker

  Dry-burned small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is marinated, pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang. Water or broth is added and simmered until the sauce thickens and the fish absorbs the flavor. Garnish with chopped scallions or cilantro.
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  Signature Meat Soup Rice

  A savory meat broth is poured over steamed rice, mixed with tender meat for a hearty and flavorful dish.
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  Spicy Pork Ribs

  Spicy pork ribs made with crispy pork knuckles stir-fried with chili, garlic, and ginger for a bold, aromatic flavor.
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  Xiang River Jumping Frog

  A Hunan dish featuring frog legs stir-fried with chili, Sichuan pepper, and aromatics. Tender meat, spicy and numbing flavor.
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  Mangu Leijiao Pidan

  A Hunan-style cold dish made with preserved eggs and crushed peppers, blended in a mortar for a spicy, aromatic flavor.
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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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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Changsha Spicy Pork with Chili

  Changsha chili stir-fried pork is a traditional Hunan dish primarily made with pork and chili peppers. To prepare it, slice the pork thinly, cut the chilies into segments, and mince the ginger and garlic. Heat a wok with oil, add the pork slices and stir-fry until they change color. Add the minced ginger and garlic to release their aroma, then stir in the chili segments until they are just cooked through. Finally, season with salt and soy sauce, and sprinkle with chopped green onions before serving.
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  Spicy Duck King

  A Sichuan-style dish made with duck meat and vegetables, stir-fried with spices to create a rich, spicy flavor.
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  Deer Mushroom Dry Pot

  A savory dish featuring deer mushroom, pork belly, and vegetables stir-fried in a dry pot style with aromatic spices.

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