Xi Hong Tian · Xiang鄂 Xiao Guan (Fengguan Lu Store)
湘菜 · ⭐ 4.8
2nd Floor, West Side of Junyi Runhua Hotel, No. 20, Fengguan Road Courtyard
Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Double Pepper Fish HeadDouble Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
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.
干椒煎炒牛肋骨干椒煎炒牛肋骨是一道香辣开胃的中式菜肴。选用带骨牛肋骨，切成小块后先腌制入味，再用高温煎至表面微焦锁住肉汁。随后与大量干辣椒、花椒、蒜片、姜片一同爆炒，激发出浓郁的麻辣香气。牛肋骨肉质紧实有嚼劲，外层焦香微脆，内里鲜嫩多汁，辣椒的干香与花椒的麻味充分渗透，形成咸鲜麻辣、回味悠长的复合口味，是一道极佳的下酒菜或配饭菜肴。
Spicy Hunan-style Dried Pot Deer Antler MushroomDry Pot Xiang-style Deer Mushroom is primarily made with deer mushrooms, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, dried chilies, and other spices. After blanching, the deer mushrooms are stir-fried together with the accompaniments, then finished with a specially prepared sauce using the dry pot cooking technique to allow the ingredients to fully absorb the rich flavors.
Papaya Almond MilkPapaya almond milk is a beverage made primarily from papaya and almonds. Peel and seed the papaya, then cut it into pieces. Soak the almonds and remove their skins, then blend both ingredients with water in a blender until smooth. Strain the mixture to obtain a fine liquid, which can be sweetened with an appropriate amount of sugar and served chilled.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Lotus Root and Pork Rib SoupHonghu Lotus Root and Pork Rib Soup is primarily made with fresh lotus roots and pork ribs. After blanching the ribs, they are cooked together with lotus roots in a pot, simmered slowly until the ribs become tender and the lotus roots turn soft and sticky. The soup has a clear color and a delicious taste.- Sichuan Pepper Yellow CroakerTeng椒 Huangla Ding is a dish primarily made with Huangla Ding fish, seasoned with Teng pepper, ginger, garlic, and other spices. After cleaning the Huangla Ding fish, it is pan-fried until the skin turns slightly golden. Then, Teng pepper, green onion segments, ginger slices, and garlic paste are added to stir-fry until fragrant, followed by adding water to braise and infuse flavor.
Softshell Turtle with Pigeon StewThe main ingredients are softshell turtle and pigeon, which are blanched and then stewed together with scallions, ginger, and other seasonings to create tender meat and rich broth—a nourishing dish with strong health benefits.
Sichuan Pepper Yellow CroakerTeng椒 Huangla Ding is a dish primarily made with Huangla Ding fish, seasoned with Sichuan pepper, ginger, garlic, dried chili peppers, and other spices. After preparation, the Huangla Ding is pan-fried until lightly golden, then stir-fried together with Sichuan pepper and other seasonings to allow the fish to absorb the flavors while enhancing the aromatic essence of the Sichuan pepper.
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.
香迷糊招牌鱼头泡饭香迷糊招牌鱼头泡饭选用新鲜的大花鲢鱼头为主料，配以秘制酱汁慢火炖煮而成。鱼头肉质细嫩肥美，胶质丰富，汤汁浓郁醇厚，呈现诱人的金红色。将炖好的鱼头连同浓汤一起浇在热气腾腾的米饭上，汤汁充分渗透每一粒米饭，米饭吸饱了鱼头的鲜香与酱汁的咸鲜，口感软糯入味。整体味道咸鲜微辣，酱香突出，鱼肉的鲜美与米饭的香甜完美融合，是一道令人回味无穷的主食菜肴。