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Cuilingjiajia • Xiang Cai (Middle Gate Branch)

湘菜 · ⭐ 3.9

No. 76 Baofusi, Zhongguancun South Third Street

Dishes

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  Knife-Pounded Cucumber

  Knife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
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  Mashed Pepper and Century Egg Salad

  A classic Hunan dish featuring tender century eggs mixed with mashed green and red peppers, offering a spicy and aromatic flavor.
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  Onion and Black Wood Ear Mushroom

  Onion black fungus is a dish primarily made with onions and black fungus. The onion is sliced or julienned, and the black fungus is soaked beforehand, then washed and stir-fried together. A small amount of seasonings such as salt and soy sauce are typically added, and the ingredients are quickly stir-fried until cooked through, preserving their crisp and tender texture.
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  Clay Pot Lotus Root

  Potato stewed lotus root is a dish primarily made with fresh lotus root, usually cooked together with spare ribs or pork belly. The lotus root is sliced and simmered in a clay pot with meat, water, and seasonings until the lotus slices become tender and the meat is fall-off-the-bone soft, resulting in a rich and flavorful broth.
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  Beef Noodle Stew

  Beef and vermicelli stew is primarily made with beef and vermicelli. The beef is cut into pieces and cooked together with the vermicelli in a clay pot. Ginger slices and green onions are typically added as seasonings, while the beef is marinated with soy sauce and cooking wine before being slowly simmered over low heat. This process makes the beef tender and flavorful, while the vermicelli absorbs the broth to become soft and smooth. The finished dish features a rich, savory broth where the beef and vermicelli complement each other perfectly.
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  Premium Pepper Stir-Fried Pork

  Spicy stir-fried pork with peppers is a classic Chinese home-style dish made primarily with pork and chili peppers. The pork is sliced or shredded, and the peppers are cut into segments or strips. First, the pork slices are stir-fried until they change color, then the peppers are added and stir-fried evenly. Seasoning is added before serving.
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  Tea Oil Wok Roasted Rooster

  Fresh chicken is cut into pieces and stir-fried in a cast-iron pot with tea oil, then simmered with ginger slices, green onions, and other seasonings until the chicken is tender and the broth is rich.
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  Pan-fried Stinky Catfish

  Pan-fried mackerel is made with fresh mackerel, marinated and then pan-fried until golden brown on both sides. The fish skin becomes crispy while the flesh remains tender, preserving the natural flavor of the fish.
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  Pan-fried Smelly Mandarin Fish

  Stir-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.

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