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Xiang Chu Private Kitchen (Tianhe Store)

湘菜 · ⭐ 3.3

No. 24, Tangjiaoli, Tianhe Street, Tianhe Subdistrict (No. 198, Tian'an Road)

Dishes

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  Flavor Beef Short Ribs

  A Chinese dish made with beef short ribs, marinated and cooked to tender perfection, often served with vegetables for a rich, savory flavor.
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  Grandmother's Home-style Side Dish

  Grandmother's home-style stir-fry is a classic dish made with pork, green pepper, red pepper, and onion. Slice the pork and marinate it with soy sauce and cooking wine, then stir-fry it together with the chopped vegetables. Add salt and seasonings to taste, and cook until all ingredients are thoroughly done. The preparation is simple and emphasizes the natural flavors of the ingredients.
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  Dry-Fried Potato Strips

  Dry-fried potato shreds is a Chinese home-style dish using potatoes as the main ingredient. Potatoes are sliced into thin strips, quickly stir-fried in hot oil until slightly charred, then seasoned with葱姜蒜 and chili for aroma, and finally flavored. Proper heat control ensures a crisp and tender texture.
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  Pickled Vegetable and Pork Noodles

  Preserved vegetable and pork noodle soup is a Chinese noodle dish made with noodles as the main ingredient, combined with pickled preserved vegetables and sliced lean pork. To prepare it, slice the pork and marinate it with seasonings, then stir-fry it together with the chopped preserved vegetables until fragrant. Next, add broth or water, bring to a boil, and pour it over cooked noodles. Mix well before serving.
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  Pickled Vegetable and Taro Noodles with Pork Strips

  A spicy and tangy dish made with pork strips, taro noodles, and pickled vegetables, stir-fried to perfection.
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  Stir-Fried Hot Dry Noodles

  A stir-fried noodle dish made with hot dry noodles, seasoned with soy sauce, sesame paste, chili oil, and green onions for a rich, savory flavor.
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  Fried Chili Stir-fried Intestines

  A Sichuan dish made by stir-frying pork intestines with fried chili peppers, garlic, and spices for a spicy and savory flavor.
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  Braised Wuchang Fish

  Braised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
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  Crispy Spring Rolls

  A classic Chinese snack made by wrapping a filling of pork, shrimp, and vegetables in thin dough, then deep-fried until golden and crispy.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

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