Close

Xiao Hunan by the River (Dongzutong Branch)

湘菜 · ⭐ 4.8

6th Floor, Tianfengli Market, No. 21 Hepingli West Street

Dishes

• 

  Stir-Fried White Jade Loofah

  Stir-fried white jade loofah is a Chinese home-style dish featuring loofah sliced and quickly stir-fried with minced garlic, seasoned with salt and a little water to retain its crisp texture. The dish has a clear color and tender consistency.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Spicy Chili and Century Egg Mix

  Lèi 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.
• 

  Mao's Braised Pork

  Mao'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.
• 

  Yongzhou Blood Duck

  Yongzhou 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.
• 

  Hunan-style Pork with Chili

  Hunan chili stir-fried wild boar pork is a dish primarily made with wild boar pork and chili peppers. The preparation involves slicing the wild boar pork, stir-frying it together with fresh chilies, adding appropriate seasonings, and cooking until the meat becomes tender and the chili aroma fills the air.
• 

  Xiangxi Bandit Pig Liver

  Xiangxi bandit pig liver is a dish made primarily from fresh pig liver, seasoned with chili peppers, garlic, and other spices. After being sliced and marinated, the pig liver is stir-fried together with chili peppers and garlic, resulting in an appealing color and aroma.
• 

  Clay Pot Garlic Baked Shrimp

  Clay pot garlic baked shrimp is a dish made with large shrimp, garlic, green onion, and other seasonings, cooked in a clay pot. The shrimp is tender, with rich garlic flavor and a rich texture.
• 

  Clam-shaped pot steamed shrimp with garlic and rice noodles

  Peel large shrimp, leaving tails intact. Marinate with garlic, vermicelli, and seasonings, then steam in a clay pot. Vermicelli absorbs the shrimp's freshness, with rich garlic aroma and tender shrimp meat.
• 

  Aged Chopped Chili Steamed Lake Fish Head

  Made with large lake fish head and aged chopped chili, the fish head is cleaned, topped with chili, and steamed to perfection. Tender fish and flavorful chili preserve the original taste.
• 

  Classic Stir-Fried Beef with Bell Peppers

  Stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables like green pepper, red pepper, and onion. The beef is marinated before being cooked with the vegetables to keep it tender and the veggies crisp.
• 

  Miao-style Meat Sauce Simmered Tofu

  Fried tofu cubes are simmered with Miao-style meat sauce, absorbing its rich flavor. Simple ingredients, bold taste.
• 

  Chicken Soup with Crisp Bamboo Shoots

  Stewed bamboo shoots in chicken broth is a dish made with fresh tender bamboo shoots and high-quality chicken bone or meat stock. The bamboo shoots are sliced and slowly simmered in the broth, absorbing its rich flavor while maintaining their crisp texture.

Reviews