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Fuxiaoe Ecological Farmhouse

湘菜 · ⭐ 3.6

Nos. 83–84, Linjiashan Group, Sanhe Village, Ansha Town

Dishes

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  Large-head Fish from Reservoir

  Reservoir bighead carp is made from fresh reservoir carp, typically steamed or braised. After preparation, ginger slices and scallions are added, then steamed or stewed to make the flesh tender and flavorful while preserving its natural taste.
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  Special Flavor Frog Legs

  Fresh frog legs stir-fried with spicy chili, Sichuan pepper, and aromatics, delivering a rich, numbingly spicy flavor.
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  Fuxiaoei Steamed Chicken with Chopped Chili

  Fuxiaoei Steamed Chicken with Chopped Chili features tender chicken steamed with chopped chili, garlic, and ginger for a spicy and aromatic dish.
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  Preserved Carp

  Preserved carp is a traditional Chinese dish made by salting and air-drying or smoking carp, resulting in a savory, firm texture often steamed or stir-fried.
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  Celery and Sausage Stir-fry

  A Chinese home-style dish made by stir-frying celery with cured sausage, resulting in a savory and crisp flavor.
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  Tea Oil Stir-Fried Local Chicken

  Fresh local chicken stir-fried with premium tea oil, resulting in tender meat and a fragrant, healthy dish.
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  Bull's Elbow Pork

  Bawang elbow is a dish made primarily with pork elbows, usually skin-on, prepared by blanching, coloring, and slow stewing. Seasoned with soy sauce, cooking wine, scallions, and ginger, it's simmered until tender and rich yet not greasy, resulting in a glossy red finish and melt-in-the-mouth texture.
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  Steamed Sturgeon with Drum Sauce

  A Cantonese dish featuring fresh sturgeon steamed with a savory drum sauce, highlighting the fish's natural flavor and tender texture.

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