Qia Xiaoxiang Fireside Dishes (Hasi Wanda Main Store)
湘菜 · ⭐ 4.4
Wanda Plaza, No. 124, Nanxing Street
Dishes
Grandmother's Vegetable Stir-Fried with EggsGrandmother's vegetable stir-fried with eggs is a home-style dish, primarily made with fresh, tender eggs and uniquely flavored grandmother's vegetables. The preparation is simple: first, scramble the eggs, then mix in the chopped grandmother's vegetables, and finally quickly stir-fry in hot oil until cooked through.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Stir-fried Lotus StemStir-fried lotus stem is a Chinese dish made with fresh lotus stems, sliced and quickly stir-fried with garlic, chili, and other seasonings. It's cooked in oil with salt and light soy sauce to preserve its crisp texture.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Smoked Bamboo Shoots with Preserved PorkSmoke-dried bamboo shoot and cured pork is a traditional dish, primarily made with smoked bamboo shoots and cured pork. The preparation involves soaking the smoke-dried bamboo shoots in advance, then stewing them together with the cured pork until the ingredients are fully blended and the flavor becomes rich and mellow.
Beef Shank Stewed with Liuyang Rice NoodlesBeef shank and Liuyang rice noodles slowly stewed together, resulting in tender beef and smooth, flavorful noodles soaked in rich broth.
Minced Meat Steamed EggMinced pork steamed egg is a dish made primarily from eggs and minced pork. Beat the eggs with water or broth, strain, pour into a bowl, top with sautéed minced pork, then steam until cooked.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Spicy Duck and Frog Hot PotA spicy hot pot featuring duck and frog, simmered with aromatic spices and fermented bean paste for a rich, numbing flavor.
Sour Radish with Beef TripeA cold dish made with beef tripe and pickled radish, tossed in spicy oil, garlic, and vinegar for a crisp, tangy flavor.
Spicy Stir-Fried Crawfish from ChangshaA spicy stir-fried crawfish dish made with fresh crayfish, chili, Sichuan pepper, garlic, and ginger. Popular in Hunan cuisine.
Spicy Stir-fried Snail Meat from ChangshaFresh snail meat stir-fried with chili, garlic, ginger, and scallions in a hot wok, delivering a spicy and aromatic flavor.