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Yao Ri Yu Xiang - Xin Xiang Cai (Xing Tou Dian)

湘菜 · ⭐ 4.7

2nd Floor, Building C, Xingchuang International Center, Xinmei Street

Dishes

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  Steamed Large Lake Fish Head

  Steamed large lake fish head made with fresh fish head, ginger slices, scallions, and other ingredients, steamed over water. Tender meat retains its original flavor.
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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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  Stir-Fried Black Pork

  Stir-fried Black Pork is a dish made primarily with black pork, quickly stir-fried with适量 vegetables. First, slice the black pork thinly and cut the vegetables into segments. Heat oil in a wok, sauté葱姜蒜 until fragrant, then add the black pork slices and stir-fry quickly until they change color. Next, add the vegetable segments and continue stir-frying. Finally, season with适量 salt and soy sauce, and drizzle a small amount of sesame oil before serving.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Yongzhou Blood Duck

  Yongzhou 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.
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  Honghu Lotus Root Bone Soup

  Honghu lotus root bone soup uses fresh lotus roots and pork bones. After blanching the bones, they are simmered slowly with lotus roots to infuse nutrients into a clear, nourishing broth.
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  Premium Boiled River Catfish

  Golden Grade Sichuan-style boiled river carp features river carp as the main ingredient, paired with bean sprouts and cabbage. Prepared by boiling then stir-frying, the fish slices are cooked together with seasonings and finished with hot oil to enhance aroma.
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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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  Spicy Stinky Mandarin Fish

  Spicy stinky mandarin fish made with fresh mandarin fish, fermented and then braised with chili, Sichuan pepper, ginger, and garlic for a rich, tender flavor.

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