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Xiangcai • Yin Xiao Chu (Shougang Branch)

湘菜 · ⭐ 4.3

Inside the North Area of Shougang Park, No. 68, Shijingshan Road, Shijingshan District (4th Floor, Liugonghui Mall)

Dishes

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  Homestyle腊味 Stir-fried Mountain Bamboo Shoots

  Sliced cured meats like腊肉 and腊肠 are stir-fried with rehydrated mountain bamboo shoots, allowing the fat from the cured meats to infuse the笋干, enhancing their flavor. Main ingredients are cured meats and dried bamboo shoots; soak the shoots first, then stir-fry with the meats until fully cooked.
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  18-Second Stir-Fried Beef

  This dish features yellow beef as the main ingredient, paired with辅料 like green pepper and onion, stir-fried quickly at high heat. Beef slices are marinated and cooked with vegetables in under 18 seconds to retain tenderness and crispness.
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  Original Hunan White Jade Loofah

  Original Hunan White Jade Loofah is a dish featuring fresh white jade loofah. The loofah is peeled, cut into segments, and briefly boiled in water to retain its natural flavor, with only a small amount of salt added for taste.
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  Smashed Pepper Egg

  Smashed Pepper Egg is a Chinese home-style dish made with eggs and peppers. The egg is fried and then mixed with chopped peppers, which are lightly crushed to blend with the egg, resulting in a fresh and slightly spicy flavor.
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  Hunan Home-style Stir-fried Pork with Small Chili Peppers

  Hunan home-style stir-fried pork with spiral peppers is a classic dish. Pork belly slices are stir-fried to release oil, then spiral peppers are added and cooked until just tender, seasoned to taste.
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  Braised Spare Ribs with Lotus Root

  Hulu烧排骨 is a dish made with fresh lotus root and pork ribs. The ribs are blanched to remove odor, then cooked together with sliced lotus root in water with ginger and cooking wine until tender and flavorful.
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  Xiang-Style Snakehead Fish

  Xiang-style perch is made with fresh perch, seasoned with ginger, garlic, chili, and stir-fried or braised. The tender fish is enhanced with Xiang cuisine's signature spicy flavor, offering a layered taste of freshness and mild heat.
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  Spicy Sichuan Yellow Croaker

  Special Zisu Huanglad Ding is a dish featuring Huanglad Ding as the main ingredient, combined with辅料 like ginger and chili, prepared by stir-frying or stewing. The fish has tender meat, while young ginger adds a unique aroma and chili brings spiciness.
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  Spicy Duck with Frog Stew

  Main ingredients are duck and frog, blanched, stir-fried, then stewed with seasonings. Duck provides savory flavor, while frog meat is tender, creating a unique taste layer.
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  Tiger Skin Money Eggs

  Tiger Skin Money Eggs is a dish primarily made with eggs. The eggs are first boiled, peeled, and then sliced into thick pieces. Next, the egg slices are pan-fried until both sides turn golden brown, forming a tiger-striped pattern. Finally, the egg slices are stir-fried with seasonings to allow them to fully absorb the flavors.
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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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  Bald Eagle Turtle Chicken

  Bàwáng Biē Jī is a dish made primarily from softshell turtle and chicken, typically simmered together with ginger slices and green onions for a slow-cooked flavor.

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