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Long and Xiang Banquet · Water Boiled Fish · Xiang Cuisine (Da Xing Branch)

湘菜 · ⭐ 4.8

Ground-floor commercial unit, No. 91, Longhe Road (near Shidai Longhe Avenue)

Dishes

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  88-Second Fresh Boiled Fish

  Fresh fish slices cooked in boiling water with bean sprouts, wood ear mushrooms, and lettuce. Seasoned with hot oil and sauce. Fish is marinated and quickly blanched to keep it tender.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Classic Spicy Stinky Mandarin Fish

  Stinky mandarin fish is a traditional Anhui cuisine, made by pickling fresh mandarin fish and then cooking it. The fish is salted and marinated with spices for several days to develop its unique flavor, then stir-fried with ginger, garlic, chili, and other seasonings in hot oil, followed by simmering in water and sauce until the gravy thickens.
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  Stir-fried Pork Head Meat

  Spicy stir-fried pork head meat is a dish made by first boiling the pork head, slicing it, then stir-frying with oil and seasonings like doubanjiang, garlic, ginger, and scallions to enhance flavor.
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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy sauce.
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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
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  Spicy Frog Legs in Dry Pot

  Spicy stir-fried bullfrog dish features tender bullfrog meat with green pepper, red pepper, onion, garlic, ginger, and doubanjiang, quickly cooked over high heat for rich flavor fusion.
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  New-style Pepper Stir-fried Pork

  New-style chili stir-fried pork is a Chinese home-style dish using pork and chili as main ingredients. Pork, usually belly or lean meat, is sliced thin or julienned; chili, often green or red pepper, is cut into segments. First, pork is stir-fried to release oil, then chilies are added and cooked together. Seasoning completes the dish. Simple and quick to prepare, it emphasizes natural flavors and texture harmony.
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  Spicy Pepper Egg Balls

  A classic Chinese home-style dish made with eggs and spicy peppers, featuring tender egg balls infused with aromatic spices.
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  Stone Pot Kimchi

  Stir-fried cabbage with pork belly, garlic, and ginger in a stone pot, seasoned and garnished with green onions.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Spicy Stir-Fried Quail Eggs

  Spicy Stir-Fried Egg with Pork is a Chinese dish primarily made with eggs and lean meat. Eggs are beaten and fried into thin, round egg skins, which are then stir-fried together with finely chopped lean pork. Seasonings such as chili peppers, scallions, ginger, and garlic are added to enhance the flavor, allowing the egg skin to absorb the aroma of the meat and the spiciness, resulting in a rich and flavorful dish.

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