Close

Lianghe Chudao · Hengdong Hunan Cuisine

湘菜 · ⭐ 4.4

No. 97, Huan Shi Avenue Central

Dishes

• 

  Salt-Braised Hakka Chicken

  客家盐焗鸡 is a traditional dish made by marinating a whole chicken in salt and spices, then heating it by burying it in hot sand. The main ingredients include chicken, coarse salt, star anise, cassia bark, and Sichuan pepper. The chicken is first marinated to absorb the flavors, then cooked by being buried in hot salt, allowing it to fully absorb the aromatic spices while remaining tender and juicy.
• 

  Stir-fried Local Chicken with Camellia Oil

  A dish featuring free-range chicken stir-fried with camellia oil, where chicken pieces are cooked in the oil to absorb its aroma, resulting in tender and flavorful meat.
• 

  Fruit Wood Crispy Roast Chicken

  A succulent chicken dish roasted over fruit wood, resulting in a crispy skin and tender meat with rich aroma.
• 

  Hanshou Year-old Softshell Turtle

  Hanshou year-old softshell turtle uses old turtles raised in Hunan's Hanshou area, slow-cooked with ginger and yellow wine for tender meat and rich nutrition.
• 

  Live Fish Boiled in Spring Water

  A dish featuring fresh live fish simmered in clear spring water, resulting in tender flesh and a naturally sweet broth.
• 

  Clear Boiled Chrysanthemum Scented Pork

  Fresh pork belly is the main ingredient, paired with dried chrysanthemums, ginger slices, and scallions, cooked slowly in clear broth. The meat is tender with a subtle chrysanthemum fragrance, offering a refreshing and non-greasy taste.
• 

  Steamed Fish Head with Spicy Pickled Chili

  Old jar minced chili steamed fish head is a dish made with fresh fish head and specially prepared old jar minced chili, steamed together. The fish head is tender and the minced chili is fragrant and spicy, perfectly blending to create a unique flavor.
• 

  Stir-fried Water Bamboo with Preserved Pork

  Stir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
• 

  Hengdong Shiwan Crisp Tripe

  A Hunan local specialty featuring fresh pork stomach stir-fried with chili, garlic, and ginger for a crisp texture and spicy flavor.
• 

  Hengdong Blood Duck

  Hengdong Blood Duck is a specialty dish from Hengdong, Hunan, made with duck meat and fresh duck blood, seasoned with various spices for a rich, savory flavor.
• 

  Green Gong Pepper Stir-Fried Longevity Pork

  Green Gong pepper stir-fried with longevity pork, a spicy and fragrant dish from Sichuan cuisine.
• 

  Stir-Fried Qinchuan Yellow Beef

  Stir-fried Qinchuan yellow beef with vegetables, tender and aromatic.
• 

  Yellow Braised Wild Mandarin Fish Fry

  Wild small mandarin fish is stir-fried and then simmered in broth with ginger, scallions, and garlic. The dish features golden color, tender fish meat, and rich, savory sauce with a hint of umami.

Reviews