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Zheng Xiang He Yongzhou Blood Duck | Boutique Xiang Yue Cuisine (Liuli Bridge Branch)

湘菜 · ⭐ 4.7

Yuedu Grand Hotel, No. 1 Jingshi Expressway, 1st Floor

Dishes

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  Jiuyi Mountain Aromatic Pork

  Jiuyi Mountain aromatic pork uses high-quality black pigs raised in the Jiuyi Mountains, cured traditionally and air-dried or smoked. Main ingredients are fresh pork and natural spices, with no preservatives added to preserve original aroma and taste.
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  State Banquet Dong'an Chicken

  Dong'an chicken is a dish made with chicken as the main ingredient. Tender chicken pieces are blanched, then stir-fried with葱姜蒜、辣椒 and other seasonings, followed by a sauce of soy sauce, vinegar, and sugar. Finally, sesame oil is drizzled on top. The dish has a bright red color, tender chicken, and a slightly spicy, sweet-sour taste.
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  Hand-ground Stone Mill Tofu

  Hand-ground tofu made from soybeans, soaked, ground, filtered, boiled, and coagulated. Stone grinding preserves bean aroma and delicate texture, resulting in soft, elastic consistency.
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  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.
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  永州酸辣椒炒牛肉

  永州酸辣椒炒牛肉是一道经典的湘菜，以鲜嫩的牛肉片与当地特制的酸辣椒为主料爆炒而成。牛肉经腌制后快速滑炒，保持肉质嫩滑；酸辣椒酸爽开胃，带有独特的发酵香气。成菜色泽红亮，口感酸辣鲜香，牛肉入味有嚼劲，酸辣椒的酸味与小米辣的辣味交织，非常下饭，体现了湘菜注重酸辣、香鲜的特色。
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  Jiangyong Fragrant Taro Pumpkin

  Jiangyong fragrant taro and pumpkin is a dish made primarily from Jiangyong taro and pumpkin. The ingredients are cut into pieces and steamed or stewed to preserve their natural flavor and soft texture.
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  Jiangyong Fragrant Taro with Spare Ribs

  Jiangyong fragrant taro and pork ribs is a dish featuring pork ribs and taro. After marinating, the ribs are stewed with peeled and cubed taro, resulting in tender ribs and creamy taro that blend harmoniously. A light seasoning preserves the natural flavors.
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  Hunan Skin-on Yellow Beef

  Hunan-style beef with skin is a dish featuring beef chunks cooked with skin. The meat is stewed with chili, ginger, garlic, and other seasonings until tender, preserving the beef's natural aroma and the skin's gelatinous texture.
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  Braised Fish Head with Perilla

  Braised fish head with perilla leaves, fresh fish head is pan-fried and simmered with perilla, ginger, garlic, and seasonings until flavorful, then garnished with perilla for aroma.
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  Braised Softshell Turtle with Red Sauce

  Red-braised Houshou turtle is a dish made primarily from Houshou turtles, seasoned with various spices and slowly stewed. First, the turtle is cleaned and cut into pieces, then placed in a pot with seasonings and适量 water, simmered over low heat until the meat becomes tender and the broth turns rich and flavorful.
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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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