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Xiaoshihao Gourmet Hunan Cuisine & Seafood (Konggang Fuyue Li Branch)

湘菜 · ⭐ 4.6

Room 104, Building B, Fuyue Li, No. 55, Zhonghuan East Road, Airport Economic Area

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Turbot

  Turbot is a common sea fish, typically选用 fresh whole turbot, which is cleaned and marinated with ingredients such as ginger slices and scallions before being steamed or braised. When steaming, the fish meat remains tender; when braising, it is seasoned with soy sauce, sugar, and cooking wine to allow the flavors to penetrate the fish meat.
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  One-品 Tofu

  A refined dish made with soft tofu and ingredients like shrimp, ham, and mushrooms, steamed or simmered to perfection for a delicate and savory taste.
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  Specialty Thousand Island Lake Fish Head

  Fresh fish head from Thousand Island Lake, simmered in a special Thousand Island sauce, resulting in tender meat and rich broth.
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  Isatis Root Greens Steamed Rice Cake

  Made from glutinous rice, mixed with Isatis root leaves and green vegetables, steamed into a soft, fluffy cake. Lightly herbal in flavor with no strong seasoning.
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  Hunan Stinky Tofu

  Hunan stinky tofu is made primarily from tofu and fermented to create a unique flavor. The tofu has a crispy exterior and tender interior, paired with a specially prepared chili sauce and seasonings.
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  Nourishing Black Goat Stew with Vermicelli

  Made with black goat, vermicelli, goji berries, and red dates, slowly stewed for rich flavor. Tender meat, smooth vermicelli soaked in broth. A warming dish ideal for autumn and winter nourishment.
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  Milk and Red Date Juice

  A nutritious drink made from fresh red dates and milk, blended to a smooth consistency. Ideal for breakfast or afternoon tea.
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  Fragrant Stinky Mandarin Fish

  Specialty stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma after being marinated. During cooking, it is seasoned with scallions, ginger, garlic, and other spices, then braised to allow the flavors to penetrate the fish meat, resulting in a distinctive taste.
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  Stewed Wild Turtle with Free-Range Chicken

  Made from ecological softshell turtle and free-range chicken, slowly stewed. Tender turtle meat, aromatic chicken, rich broth, highly nutritious.
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  Stir-Fried Pork with Eco-friendly Chili

  A dish made with fresh eco-friendly chili and pork, stir-fried quickly for a spicy, savory flavor.
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  Sugar Oil Rice Balls

  Sugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
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  Stir-fried Local Chicken with Tea Oil

  Tea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Aged Jar Chopped Chili Steamed Reservoir Fish Head

  Fresh reservoir fish head steamed with aged chopped chili. Tender fish meat with rich spicy aroma.
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  Spicy Frog Legs with Clams

  Spicy frog legs and clams are stir-fried and simmered with chili, Sichuan pepper, and other spices, resulting in a rich, spicy flavor with a savory broth.
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  Spicy Squid Tentacles

  Spicy squid tentacles is a dish made primarily from squid tentacles, stir-fried with chili, garlic, ginger, and other seasonings. The tender, crisp texture offers a smooth mouthfeel, enhanced by the rich spicy flavor.
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  Squid with Shrimp

  Squid and shrimp are the main ingredients, blanched then stir-fried with scallions, ginger, and garlic. Seasonings are added and stirred evenly, then thickened and finished. The dish is bright in color and tender in texture.
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  Yellow Gong Pepper Stir-Fried Softshell Turtle

  Made with yellow gong pepper and softshell turtle, stir-fried to perfection. The tender turtle meat pairs with the aromatic spicy flavor of the yellow gong pepper, creating a rich, distinctive taste characteristic of Hunan cuisine.

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