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Louxiang Fish Village (Liuhé Branch)

湘菜 · ⭐ 4.2

No. 1188, Shanghai East Road

Dishes

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  Dolphinfish Dumplings

  Knife-fish dumplings are made with fresh knife-fish meat as the main ingredient, combined with egg white and starch to form a filling, then wrapped in dumpling wrappers and boiled. The knife-fish meat is tender, the dumpling wrappers are thin, and the filling is generous, with a clear and fresh broth.
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  Braised King Oyster Mushroom in Soy Sauce

  Braised king oyster mushrooms in a savory soy-based sauce, tender and flavorful.
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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Dry Pot Youxian Tofu

  A Hunan dish featuring Youxian tofu stir-fried with vegetables and meat, known for its spicy and fragrant flavor.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Sichuan-style Pickled Pepper Pork Liver

  Spicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
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  Chopped Chili Fish Head

  A Hunan dish featuring a fresh fish head steamed with chopped chili, ginger, and garlic, delivering a spicy and aromatic flavor.
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  Spicy Stir-Fried Pork Intestines

  Spicy Stir-Fried Pork Intestines is a Sichuan dish made primarily with pork large intestine. The intestines are thoroughly cleaned, blanched to remove odor, and cut into small pieces. They are then stir-fried in hot oil with a generous amount of dried chili peppers, Sichuan peppercorns, ginger, and garlic. Seasonings like soy sauce, cooking wine, and sugar are added, and the dish is finished over high heat to reduce the sauce, giving the intestines a slightly charred surface and a chewy texture. The dish is characterized by its bright red color and intense spiciness.
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  Countryside Organic Radish Sprouts

  Countryside Organic Radish Sprouts is a light and refreshing cold dish, primarily made with fresh organic radish sprouts, combined with simple seasonings such as minced garlic, light soy sauce, aromatic vinegar, and sesame oil. The dish is prepared by washing and draining the radish sprouts, then mixing the seasonings and gently tossing them with the sprouts. It highlights the crisp texture and natural mildly pungent flavor of the radish sprouts, with light seasoning to preserve the original taste of the ingredients.
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  Scallion Oil Pork Tongue

  Scallion Oil Pork Tongue is a traditional Chinese dish, served either cold or hot. The main ingredients are fresh pork tongue, scallions, ginger, and cooking oil. The pork tongue is thoroughly cleaned, blanched to remove impurities, then boiled or braised with ginger slices until tender. It is then sliced and arranged on a plate. Separately, cooking oil is heated, and a generous amount of chopped scallions (or scallion sections) is fried until golden and fragrant to create scallion oil. Finally, the hot scallion oil is poured over the arranged pork tongue slices. The dish features a tender and chewy texture with a rich, savory aroma from the scallion oil.
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  Stir-fried Water Snail with Leek

  Scallion stir-fried river snails is a dish made primarily with fresh river snails and scallions. After cleaning and blanching to remove odor, the snails are stir-fried with sliced scallions and seasonings.

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