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Xiaoxiang Miao (Li River Pier Branch)

特色菜 · ⭐ 4.7

2nd Floor, Building B, COSCO Rui Center

Dishes

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  Steamed Fish Head with Chopped Chili

  Steamed fish head with chopped chili is a dish made primarily from fish head and seasoned with a special chopped chili sauce, prepared by steaming. The freshness of the fish head blends harmoniously with the spicy aroma of the chili, creating a unique flavor.
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  Glutinous Rice Cake

  Glutinous millet cake is made primarily from millet flour, mixed with glutinous rice flour and sugar, then stirred and steamed. The cake has a golden yellow color, a soft and sticky texture, and a distinctive aroma unique to millet.
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  Stir-fried Yellow Beef with Camellia Oil

  Mountain tea oil stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, combined with辅料 such as green onions, ginger, and garlic, and quickly stir-fried using mountain tea oil. The beef slices are marinated before being stir-fried at high heat with seasonings to maintain a tender texture and rich flavor.
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  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.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Hunan Loofah

  Hunan loofah is a dish primarily made with loofah. After peeling and cutting the loofah into segments, it is stir-fried with minced garlic until fragrant, then seasoned and cooked until tender yet crisp. A small amount of salt, chicken essence, or light soy sauce can be added for flavor while preserving the loofah's fresh, crunchy texture.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Sugarcane Lotus Root Drink

  Gan蔗马蹄水 is a beverage made primarily from sugarcane and lotus root. The preparation is simple: peel and cut the sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer slowly. Finally, strain the liquid to obtain the soup.
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  Blanched Loofah Tips

  Steamed loofah tips is a light dish primarily made with loofah tips. After washing the loofah tips, they are briefly blanched to retain their fresh and tender texture, then dressed with a seasoning sauce or eaten as-is. The preparation is simple and emphasizes the natural flavor of the ingredients.
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  Old Changsha Meat Soup Rice

  Old Changsha meat soup rice is based on a rich broth made from pork and bones, to which cooked rice is added so that the rice fully absorbs the delicious flavor of the broth. The main ingredients include pork bones, fatty pork belly, rice, and a small amount of scallions and ginger for seasoning. First, the meat and bones are stewed into a thick broth, then hot broth is poured over the cooked rice and mixed well before serving.
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  Spicy Beauty Pig Trotter

  Spicy Beauty Pig's Trotter, made primarily from pig's trotters and carefully prepared. The trotters are first stewed until soft and flavorful, then stir-fried with spicy seasonings to create a slightly charred surface and an aromatic spicy scent. The finished dish has a bright red color and a soft yet elastic texture.

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