Xunxiangji · Authentic Hunan Cuisine (Lala Bao Du Store)
湘菜 · ⭐ 4.6
Room 613–614, 6th Floor, No. 738, Xinjinqiao Road
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.
Stir-fried Local Chicken with Camellia OilA dish featuring free-range chicken stir-fried with camellia oil, where chicken pieces are cooked in the oil to absorb its aroma, resulting in tender and flavorful meat.
Xunxiang Purple Perilla FrogA spicy stir-fry dish featuring frog meat and purple perilla leaves, popular in Hunan cuisine.
Zuo Xianggu's Crushed Chili and Century EggA Hunan-style cold dish made by crushing fresh green peppers and century eggs together, offering a spicy and refreshing taste.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Soybean Paste Fish HeadA flavorful dish featuring a fresh fish head simmered in a spicy soybean paste sauce with garlic, ginger, and chili.
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.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Fried Tofu in Hunan StyleFried tofu stir-fried with chili, garlic, and soy sauce, a popular Hunan home-style dish.
Clay Pot Lotus RootA traditional Chinese dish featuring fresh lotus root from Dongting Lake, slow-cooked in a clay pot with pork and mushrooms for a rich, savory flavor.
Flower Potato from Miao Ethnic GroupA specialty dish made with potatoes fried until crispy outside and soft inside, seasoned with chili and garlic, popular in Miao ethnic cuisine.
Black Pork Stir-Fried with ChiliStir-fried black pork with fresh chili, a spicy and savory dish popular in Hunan cuisine.
Spicy Pork with ChiliBàmán chili stir-fried pork is a Chinese home-style dish using pork and chili as main ingredients. Slice pork and chili, stir-fry pork first until colored, then add chili and cook together with seasoning.
Pan-fried Quail EggsPan-fried Money Eggs is a Chinese dish primarily made with eggs. First, the eggs are boiled, peeled, and sliced into thick pieces, then pan-fried until golden brown on both sides. It is stir-fried with seasonings such as chili and garlic to enhance flavor.