Mao Jia Wan Hunan & Sichuan Cuisine
湘菜 · ⭐ 3.5
No. 104-10, Yanmei Road (next to the Hungry Jack's store)
Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Changde Softshell Turtle PotA Hunan dish featuring fresh softshell turtle stewed slowly in a clay pot with pork, mushrooms, and bamboo shoots. Rich in flavor and nutrition.- Changde Preserved Pig TrotterA traditional Hunan dish made from pig trotters cured, dried, and smoked, then braised to create a rich, savory flavor.
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.
Handmade Meatball SoupHandmade meatballs made from pork or beef, mixed with scallions, ginger, egg white, and starch, then shaped by hand and simmered in clear or bone broth. Add carrots and greens for flavor. Tender and smooth texture.- Maojiawan Chicken StewA hearty stew made with free-range chicken, mushrooms, goji berries, and ginger, slowly simmered to create a rich, savory broth.
Maojiawan Braised PorkMaojiawan braised pork is made from fatty pork belly, blanched and then slowly stewed with soy sauce, rock sugar, cooking wine, star anise, and other seasonings. It has a bright red color, rich flavor, and melts in the mouth without being greasy.
Maojiawan Chicken PotMaojiawan Chicken Pot is made with fresh chicken and seasoned with dried chili, Sichuan pepper, ginger, garlic, and other spices, stir-fried and then simmered in water. The broth is bright red and fragrant, with tender, flavorful chicken, delivering a spicy yet aromatic taste typical of Hunan cuisine.- Crystal Pig EarA chilled dish made from boiled pig ears, sliced and dressed with a savory sauce, known for its crisp texture and translucent appearance.
Crystal Pig EarsCrystal pig ears is a cold dish made with pig ears that are braised and then cooled to form. It has a crisp texture and is transparent, usually served with sauce.
Kelp Pork Rib SoupA savory soup made with pork ribs and kelp, slowly simmered to extract rich flavors and nutrients.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Salt-Baked PrawnA dish made by marinating fresh prawns in salt and spices, then steaming or baking to achieve a savory, tender flavor.
Fermented Black Beans Stir-fried Pig EarA stir-fry dish made with fermented black beans and pig ear, seasoned with garlic and chili for a savory, slightly spicy flavor.
Cured Meat with Organic CauliflowerOrganic cauliflower with腊味 is made with organic cauliflower and腊肉. Cut cauliflower into florets, slice腊肉. Boil cauliflower briefly, drain. Stir-fry腊肉 first, then add cauliflower, season and cook until tender.- Steamed Clams with Garlic and VermicelliA dish of fresh clams steamed with garlic and vermicelli, resulting in a savory and aromatic seafood delicacy.