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Xiangdong Jia (Bausheng Square Branch)

湘菜 · ⭐ 4.7

200 meters east of Qingyuan Dongli on Longgang Road, Xisanqi Subdistrict, south side of the road (west of Beijing Shengyu Traditional Chinese Medicine Hospital)

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Xiaoming Dry Noodles

  Xiaoming dry noodles is a Chinese home-style dish made with vermicelli, chicken, carrots, and vegetables, tossed in a sauce. It has a smooth texture and a delicious taste.
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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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  Spicy Pot-Braised Stone-Ground Tofu

  Dry Pot Stone-ground Tofu is a dish made with stone-ground tofu and vegetables like green pepper, red pepper, onion, garlic, and ginger. The tofu is pan-fried until slightly golden, then stir-fried with seasonings to absorb spicy flavors. Common ingredients include doubanjiang, chili, and Sichuan peppercorns for rich aroma.
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  Spicy Pot-Braised Smelly Carp

  Dry Pot Stinky Carp is a dish made primarily with carp, which is specially processed and fermented to develop a unique flavor. During cooking, the fish pieces are stir-fried in a dry pot together with chili peppers, garlic, ginger, onion, and other ingredients, allowing the fish to absorb the flavors and release a rich aroma.
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  Spicy Pot Stewed Smelly Mandarin Fish

  Dry-braised stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before cooking. The fish is salted and seasoned with spices for several days to develop its unique flavor, then stir-fried in a dry pot with chili, Sichuan pepper, ginger, garlic, and other ingredients to make the flesh tender and flavorful.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Mao's Meatball Soup

  Mao's meatball soup uses pork and fish as main ingredients, mixed with scallions, ginger, egg white, and starch to form a filling. The balls are hand-formed and simmered in clear broth. The base is usually made from pork or chicken bones, seasoned with a little salt and pepper, then garnished with chopped green onions or cilantro.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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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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  Green Pepper and Perilla Frog Legs

  Green pepper and perilla frog dish made with frog meat, green peppers, and perilla leaves, stir-fried after blanching or pan-frying the frog.
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  Stewed Pig's Tripe with Green Pepper

  Green pepper stewed pig stomach is a dish primarily made with pig stomach and green peppers. After cleaning, the pig stomach is sliced into strips and cooked together with green peppers in a pot, adding seasonings and simmering slowly until fully flavored. Common seasonings used in the process include scallions, ginger, garlic, soy sauce, and cooking wine.

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