Dongting Chu Xiang (Xiangshan Yihe Branch)
湘菜 · ⭐ 4.8
No. 75 Xiangshan Road (Unit 03, First Floor, Building 3, Junke No. 1 Courtyard)
Dishes
Loofah and Taro StewSteamed loofah and taro stew is a slow-cooked dish using loofah and taro as main ingredients. Cut loofah into segments and peel and cube taro, then simmer in a clay pot with water or broth until taro is soft and loofah translucent, blending the natural flavors.
Stir-Fried Beef with Yellow OnionStir-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.
General Zuo's Cashew ChickenGeneral Tso's chicken with pine nuts is a dish made from chicken, pine nuts, green and red peppers. Chicken cubes are marinated, stir-fried with pine nuts, then tossed in sauce for tender meat and crunchy nuts.
Spicy Chili and Century Egg MixLèi 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.
Yongzhou Blood DuckYongzhou 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.
Dongting Braised PorkDongting braised pork uses fatty pork belly as the main ingredient, blanched, cut into pieces, and stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and green onions until tender and glossy.
Xiang-style Stewed Fish OffalXiang-style stewed fish offal is a dish made with fish parts like fish belly, intestines, and head, cooked slowly with chili, ginger, and garlic. The offal is cleaned, blanched to remove odor, then simmered with seasonings for deep flavor.
Xiangxi Oil-Braised Shredded Bamboo ShootsXiangxi oil-braised shredded bamboo shoots is a dish made from fresh bamboo shoots, shredded and stir-fried in oil until slightly golden, then slowly simmered with seasonings for full flavor absorption.
Glutinous Rice Balls with FillingsGlutinous rice balls are a steamed dish with glutinous rice as the outer layer, filled with minced pork, shrimp, or mushrooms. The seasoned filling is shaped into small balls, coated in rice, then steamed until the rice is soft and sticky, with a flavorful center.
Passion Fruit JuicePassion fruit juice is made primarily from passion fruits. After washing and cutting the fruits, the pulp is extracted, mixed with water and sugar, then filtered to create a refreshing drink. Serve chilled or with ice.
Braised Catfish in Clay PotBraised catfish in clay pot is a dish made with catfish as the main ingredient, accompanied by tofu, ham, and mushrooms, slowly stewed in a clay pot. The cleaned catfish and ingredients are placed in the pot with broth or water and simmered over low heat until the fish is tender and the soup is rich.
Changsha Stinky TofuChangsha 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.
Yellow Braised Organic Big Fish HeadYellow braised organic big fish head is a dish made with organic big fish head, cooked slowly with seasonings and broth. The fish head meat is tender, and the broth is rich and flavorful.