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Yin Xiang Fu Duo Jiao Yu Tou (Shangdi Branch)

湘菜 · ⭐ 4.2

Second Unit on the East Side, Unit 9-3, First Floor, Building 1, No. 9 Anningzhuang West Third Road

Dishes

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  Jinggangshan Tofu Skin

  Jinggangshan tofu skin is a dish primarily made with tofu skin, typically sliced into strips or cubes and stir-fried with vegetables, meats, and other ingredients, then seasoned and cooked with sauces. The preparation often involves sautéing scallions, ginger, and garlic to enhance flavor, followed by adding the tofu skin and other辅料 for stir-frying, finally seasoning and reducing the sauce.
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  Childhood Steamed Rice Cake

  A traditional Chinese fermented rice cake made from glutinous rice flour and wheat flour, steamed to a soft, sweet texture—often enjoyed as breakfast or snack.
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  印湘府·剁椒鱼头

  印湘府·剁椒鱼头是经典湘菜代表，选用新鲜鳙鱼头为主料，铺满秘制剁椒与蒜蓉，经高温蒸制而成。鱼肉鲜嫩细腻，充分吸收剁椒的咸鲜与发酵香气，口感滑嫩微弹。成品色泽红亮，汤汁酸辣开胃，辣而不燥，咸鲜中带着剁椒特有的发酵酸香，搭配米粉或面条蘸食汤汁风味更佳。
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  原汁原味丝瓜

  原汁原味丝瓜是一道突出食材本味的家常菜。主要选用新鲜丝瓜，去皮切块后，以少量油清炒或蒸制，仅用盐或极简调味提鲜，最大程度保留丝瓜的清甜与软嫩口感。成菜色泽翠绿，汤汁清润，味道清淡鲜甜，带有丝瓜独特的清香，是一道简单健康的时令菜肴。
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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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  Scallion stir-fried with earth eggs

  Scallion stir-fried with free-range eggs is a home-style dish made primarily from fresh scallions and free-range eggs. The preparation is simple: wash and chop the scallions, and beat the eggs. Heat oil in a pan, pour in the egg mixture and cook until set, then add the scallion pieces and stir-fry briefly. Season with salt to taste.
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  Chicken Soup with Matsutake Mushroom

  Songong Chicken Soup is a nourishing soup made with fresh matsutake mushrooms and free-range chicken. The preparation is simple: simmer the chicken until tender, then add matsutake to enhance the flavor, and finally season to taste. The broth is golden yellow, the chicken is tender and juicy, and the aroma of matsutake fills the air.
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  Lotus Root and Pork Rib Stew

  A nourishing dish made with fresh lotus root and pork ribs, slowly stewed until tender, offering a rich, savory flavor.
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  Spicy Hunan-Style Chicken

  Xiang-style drool chicken is a cold dish made primarily from chicken, enhanced with various spices and seasonings. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy sauce. It is garnished with crushed peanuts and cilantro, offering a fresh, tender texture and a deliciously spicy flavor.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.

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