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Xiucai Tujiyu · Home-style Fish Dish (Nanyue City Branch)

湘菜 · ⭐ 4.2

Intersection of Xiwang Road and Xingke Road

Dishes

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  Nine-Second Tripe

  Nine-second kidney is a dish primarily made with pig kidneys. The kidney slices are marinated with cooking wine, starch, and other seasonings, then quickly blanched in boiling water for about nine seconds until cooked through. They are then stir-fried with ingredients such as scallions, ginger, garlic, and chili peppers. The finished dish features tender, smooth kidney slices with a rich and satisfying texture.
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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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  Double Pepper Crisp Fish Maw

  A Sichuan dish featuring tender fish maw stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
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  Spicy Frog Legs

  Spicy frog legs is a dish featuring frog legs as the main ingredient. The legs are skinned, cut into pieces, marinated with rice wine and ginger, then stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Some recipes add doubanjiang or hot pot base for extra flavor, followed by thickening the sauce to make the meat tender and rich in 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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  Signature Mud Carp

  A signature dish featuring fresh mud carp simmered with ginger, garlic, and chili, resulting in tender fish and rich broth.
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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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  Braised Pork with Tofu Skin

  Fried tofu skin braised pork is a Chinese dish using pork belly and tofu skin. Pork is blanched, then simmered with tofu skin and seasonings like soy sauce, sugar, cooking wine, and star anise until tender.
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  Steamed Pork Ribs with Lishui Taro

  A traditional Chinese dish featuring tender pork ribs and soft taro steamed together, seasoned with garlic, soy sauce, and oyster sauce.
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  Bamboo Shoots Stir-Fried with Pork Grease

  A classic Chinese home-style dish featuring crisp bamboo shoots stir-fried with savory pork grease, offering a satisfying blend of textures and flavors.
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  Spicy Stir-fried River Clams with Green Onion

  A dish of fresh river clams stir-fried with green onions and chili, offering a spicy and savory flavor.
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  Crab Roe Potato Strips

  Crab roe potato shreds is a dish made primarily with potatoes and crab roe. Potatoes are sliced thin, blanched or briefly fried, then stir-fried with sautéed crab roe to absorb its rich flavor. A touch of seasoning enhances the taste.
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  Sour Ginger Stir-Fried Free-Range Chicken

  A home-style dish made with free-range chicken and sour ginger, stir-fried with aromatics for a tangy and savory flavor.

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