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Nishibu Restaurant

湘菜 · ⭐ 3.6

Huangchun Road

Dishes

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  Winter Malabar Spinach Stem with Pork Fat

  Winter Malabar Spinach Stem with Pork Fat is a dish made with winter Malabar spinach stems and pork fat, stir-fried together for a fresh and crispy texture.
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  Cold-Mixed Pig Kidney Salad

  A cold dish made with pig kidneys, blanched and sliced, then mixed with seasonings like scallions, ginger, garlic, and cilantro for a fresh and savory taste.
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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.
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  Preserved Vegetable and Pig Trotter

  A Chinese dish made with pig trotter and preserved vegetables, slow-cooked until tender and flavorful.
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  Boiled Chili

  A Sichuan-style dish made by boiling fresh chilies with garlic, ginger, and fermented bean paste, resulting in a spicy and aromatic flavor.
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  Stir-fried Frog Legs

  Stir-fried frog legs is a dish made by quickly stir-frying frog legs with scallions, ginger, garlic, chili, and other seasonings. The prepared frog legs are cut into segments and stir-fried at high heat to keep the meat tender and smooth.
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  Hot Pot Sheep Offal

  Pot-au-feu of lamb offal is a dish primarily made with lamb heart, liver, lungs, and stomach. During cooking, the offal is first cleaned thoroughly, then placed together with spices into a clay pot and slowly stewed until the ingredients become tender and the broth becomes rich.
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  Stir-fried Chicken with Old Ginger

  Old ginger stir-fried chicken is a Chinese dish featuring chicken and old ginger as main ingredients. Chicken pieces are stir-fried with sliced ginger and seasonings, absorbing the spicy aroma of ginger. The process typically involves heating oil, sautéing ginger first, then quickly stir-frying chicken until cooked through.
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  Sour Cabbage and Pig Blood Soup

  A soup made with sour cabbage and pig blood, simmered to create a flavorful, slightly tangy dish.
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  Taro Pork Ribs

  Xiangyu排骨 (香芋排骨) is a dish primarily made with taro and pork ribs. The preparation typically involves marinating the ribs, then steaming them together with taro until fully cooked, allowing the sweet flavor of the taro to blend harmoniously with the savory taste of the ribs.

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