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Xiaoshi Houxiang · Premium Hunan Cuisine (Nanyue City Branch)

湘菜 · ⭐ 4.2

Level F1, Kunming Nanyuecheng Aihaihai Urban Plaza, opposite Dashanghui, at the intersection of Guangfu Road and Huachen Road

Dishes

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  Spicy Chopped Chili Fish Head

  Steamed fish head with fermented chili, made from fresh fish head marinated and layered with chopped chili, ginger slices, and green onions, then steamed until tender, allowing the chili's aroma to infuse into the fish.
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  Stir-fried Tofu with Fragrant Wild Mushrooms

  Xiao Chao Hua Shi Xiang Gan is a home-style stir-fry dish primarily made with Hua Shi Xiang Gan, typically paired with辅料 such as green peppers, red peppers, and garlic slices. The Xiang Gan is sliced and stir-fried together with vegetables, then seasoned to create the final dish.
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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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  Signature Blood Duck

  Signature blood duck features duck meat with duck blood, chili, ginger, and garlic. Duck pieces are stir-fried with blood, then simmered with seasonings until flavorful and rich in taste.
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  Seasonal Vegetables

  A simple dish made with fresh seasonal vegetables, lightly stir-fried or seasoned to highlight natural flavors.
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  Zhangshu Port Chili

  Zhangshu Port chili is a specialty from Yueyang, Hunan, featuring fresh, mildly spicy peppers often stir-fried or paired with meat for a fragrant, slightly spicy taste.
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  Flowing Sand Bun

  A流沙包 is a Chinese pastry made with a flour-based dough and filled with a mixture of salted egg yolk and sugar oil. It is prepared by wrapping the filling in fermented dough and steaming it, resulting in a soft outer skin and a flowing, molten filling when heated.
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  Homestyle Steamed Pork

  A traditional Chinese dish made by steaming marinated pork belly until tender, often served with rice or vegetables.
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  Bitter Herb Tofu Soup

  A refreshing soup made with bitter herbs and tofu, known for its mild flavor and detoxifying properties.
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  Stir-fried Local Chicken with Tea Oil

  Tea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.
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  The Temptation of Frog

  A spicy Sichuan-style dish featuring frog meat stir-fried with vegetables and aromatic spices, delivering a bold, numbingly hot flavor.
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  Sour Cabbage and Bamboo Shoots with Minced Pork

  A classic Chinese home-style dish featuring sour cabbage, tender bamboo shoots, and minced pork, stir-fried together for a tangy and savory flavor.
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  Sour Radish and Beef Tripe Strips

  A cold dish made with beef tripe and sour radish, marinated in spicy dressing for a tangy and refreshing taste.
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  铁锅孜然牛肉

  铁锅孜然牛肉是一道以牛肉为主料，搭配孜然、洋葱等辅料制成的菜肴。牛肉切片或切块后用调料腌制，放入烧热的铁锅中翻炒，加入孜然粉和其他调味料，炒至牛肉熟透，香气浓郁。
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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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  Stir-Fried Seasonal Vegetables

  A healthy dish made by quickly stir-frying fresh seasonal vegetables such as spinach, bok choy, and broccoli. Lightly seasoned with garlic for a fresh taste.
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  Braised Softshell Turtle

  Yellow-braised softshell turtle is a dish made with fresh softshell turtle as the main ingredient, combined with seasonings such as scallions, ginger, garlic, soy sauce, and yellow wine. It is prepared by stir-frying and slow simmering. First, the turtle is cleaned and cut into pieces, then cooked together with the辅料 in a pot, adding适量 water and seasonings. It is slowly stewed over low heat until the turtle becomes tender and fully absorbs the flavors.

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