Xia Shang Ma Tou (Qing He Dian)
湘菜 · ⭐ 4.8
No. 9, Anningzhuang Qian Street
Dishes
Colorful Glass NoodlesFive-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
18-Second Stir-Fried BeefEighteen-second stir-fried beef is a dish made with fresh beef as the main ingredient, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with vegetables and seasonings, then cooked in an extremely short time to preserve its tender and juicy texture.
Steamed Fish Head with Chopped ChiliSteamed fish head with chopped chili is a dish made primarily from fish head and seasoned with a special chopped chili sauce, prepared by steaming. The freshness of the fish head blends harmoniously with the spicy aroma of the chili, creating a unique flavor.
Large Bowl CauliflowerCauliflower in a large bowl is a dish featuring cauliflower as the main ingredient. Wash and break cauliflower into small florets, blanch or stir-fry, then add minced garlic and ginger, season with salt and spices to taste. The finished dish is clear in color and crisp-tender.
Dry-Loaded Rice NoodlesDry 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.
Spicy Chili and Century Egg MixLèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
Sichuan-style boiled catfishSichuan-style boiled catfish is a dish primarily made with catfish. The fish is cut into pieces, blanched in boiling water, then cooked together with vegetables such as bean sprouts and Chinese cabbage in a pot, using seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns.
Hunan LoofahHunan loofah is a dish primarily made with loofah. After peeling and cutting the loofah into segments, it is stir-fried with minced garlic until fragrant, then seasoned and cooked until tender yet crisp. A small amount of salt, chicken essence, or light soy sauce can be added for flavor while preserving the loofah's fresh, crunchy texture.
PopcornPopcorn is made by heating corn kernels until they burst, creating a light and fluffy snack. The main ingredients are corn kernels and cooking oil. To prepare it, the corn kernels are placed in hot oil and heated until they expand and pop. Salt, sugar, or other seasonings can be added afterward.
Fresh Milk-Scented PopcornFresh milk-scented popcorn is made with fresh corn kernels, fried and seasoned with a dairy flavor, offering a crispy texture with a rich milk aroma.
Stinky TofuStinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
Sour Radish PickleSuanluobo pickles mainly use radish as the key ingredient, which is washed, sliced or diced, salted, then mixed with chili, garlic, ginger, and Sichuan pepper before being fermented in a sealed container. No additional ingredients are added—flavor develops naturally through fermentation.
Pan-fried Smelly Mandarin FishStir-fried stinky mandarin fish is a dish made primarily from stinky mandarin fish. After marinating, the fish develops a unique fermented aroma. During cooking, it is first pan-fried until golden and crispy, then simmered with seasonings to allow the flavors to penetrate the fish meat.