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Bun Xiao'er Earth Kitchen

湘菜 · ⭐ 4.2

Gate No. 3, Xinjiangnan Flower & Tree City

Dishes

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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Signature Pork Stir-Fry

  A classic Chinese home-style dish made with pork belly and lean meat, stir-fried with green peppers and onions for a savory, aromatic 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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  Water Celery

  Water celery is a dish primarily made with water celery. After washing and cutting the celery, sauté minced garlic in hot oil, then quickly stir-fry the celery and season before serving. The simple preparation preserves its crisp texture and fresh aroma.
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  Stewed Fish Offal in Clay Pot

  Stewed fish offal is a dish made primarily with fish offal (including fish roe and fish swim bladder), combined with scallions, ginger, garlic, and appropriate seasonings, then slowly simmered in a clay pot. Its distinctive feature lies in preserving the tender texture of the fish offal while allowing the seasonings to fully penetrate, resulting in a delicious and flavorful dish.
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  Old Changsha Vinegar Stir-Fried Eggs

  Old Changsha vinegar stir-fried eggs is a dish made primarily from eggs, cooked with vinegar and a small amount of seasonings. The beaten eggs are stir-fried with vinegar until tender, allowing the acidity to blend into the eggs for a unique flavor.
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  Sour Radish Stir-Fried Beef Tripe

  Sour radish stir-fried with beef tripe is a dish primarily made with beef tripe and sour radish. After cleaning and blanching the beef tripe to remove any odor, it is stir-fried together with sliced sour radish. Appropriate seasonings are added to allow the beef tripe to absorb the tangy aroma of the sour radish, resulting in a crisp texture and rich flavor layers.
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  Iron Pot Fish

  Stir-fried fish in an iron pot with fresh fish, scallions, ginger, garlic, chili, and doubanjiang, simmered in a cast-iron pot. Main ingredients include fish, bean sprouts, potatoes, and tofu, cooked using high heat stir-fry and slow stewing.
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  Changsha Stinky Tofu

  Changsha stinky tofu is a traditional snack from Changsha, Hunan, made with fried tofu cubes and seasoned with chili, garlic, and cilantro. The tofu is deep-fried until crispy outside and tender inside, then mixed with a special sauce and toppings to enhance flavor.
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  Frog and Eel Stew

  Frog and eel are simmered together in a spicy sauce made with fermented bean paste, garlic, and ginger, resulting in a rich and flavorful dish.

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