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Entrepreneurship Headquarters Food Plaza

湘菜 · ⭐ 3.6

Chuangye Headquarters Base, Zone C

Dishes

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  养颜包恋海参

  养颜包恋海参是一道以海参为主要食材的菜品，通常将泡发好的海参与鸡蛋、瘦肉等配料一同包裹在蛋皮中，蒸制而成。制作过程中注重食材的搭配与火候控制，确保海参的软糯与蛋皮的嫩滑相融合。
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  凤凰烤羊排

  凤凰烤羊排以羊排为主料，经过腌制后放入烤箱烤制而成。腌制时通常加入姜、蒜、料酒、酱油等调料，使羊排入味。烤制过程中火候控制得当，使羊排外焦里嫩，肉质鲜美。
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  干锅三下锅

  干锅三下锅是一道以猪肉、鸡肉和牛肉为主要食材的菜肴，将三种肉类切块后与蔬菜一同炒制，加入豆瓣酱、辣椒、花椒等调料，最后在干锅中加热烹煮，使食材充分吸收香味。
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish made primarily with fresh organic cauliflower, stir-fried with ingredients such as pork belly and dried chilies. During preparation, the ingredients are first stir-fried until fragrant, then seasonings are added and mixed evenly. Finally, it is served in a preheated dry pot to maintain the dish's warmth and texture.
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  Stewed Bamboo Shoots in Oil

  Oil-braised smoked bamboo shoots is a dish featuring fresh bamboo shoots as the main ingredient. After blanching to remove bitterness, the shoots are stir-fried with葱姜蒜, then simmered in water or broth until tender and flavorful, finishing with a glossy glaze. Proper heat control ensures soft texture and rich flavor absorption.
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  浓汤虾仁煲饭

  浓汤虾仁煲饭以新鲜虾仁和米饭为主要食材，加入高汤或浓汤底料慢煮而成。虾仁通常先用少许盐、料酒腌制，再与米饭一同放入砂锅中，加入适量水或高汤，小火焖煮至米饭吸收汤汁，变得软糯。最后可加入葱花或香菜点缀。
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  砂锅粉皮炖牛腩

  砂锅粉皮炖牛腩是一道以牛腩和粉皮为主要食材的炖菜。牛腩切块后与粉皮一同放入砂锅中，加入适量水及调味料，慢火炖煮至牛腩软烂、粉皮吸味入味。
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  Seaweed and Egg Soup

  Nori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.

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