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Wang Lao Tu's Restaurant (Hunan Home-style Cuisine)

湘菜 · ⭐ 4.3

No. 199 Lize Road

Dishes

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  Spicy Chopped Chili Fish Head

  A spicy Hunan dish featuring a fresh fish head steamed with chopped chili, ginger, and garlic, delivering rich flavor and aromatic heat.
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  Old Hunan-style Burned Wild Chicken

  A dish made with fresh wild chicken, slow-cooked with chili, Sichuan pepper, ginger, and garlic for a rich, spicy flavor.
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  Old Soil Signature Baked Fish Head

  Fresh fish head baked with garlic, ginger, and fermented bean paste, delivering a rich, savory flavor.
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  Rural Free-range Chicken

  A rustic chicken dish made with free-range chicken, slow-cooked with ginger, garlic, and chili for a rich, savory flavor.
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  Salt-Rubbed Chicken

  A traditional Chinese dish featuring a whole chicken rubbed with coarse salt and steamed to perfection, resulting in tender, flavorful meat.
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  Camellia Oil Stir-Fried Tenderloin

  Premium beef tenderloin stir-fried quickly with camellia oil, preserving its tender texture. Main ingredients: beef tenderloin and camellia oil, prepared using quick stir-frying method to highlight natural flavors.
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  Yueyang Ginger-Flavored Chicken Feet

  Yueyang ginger-spicy chicken feet is a dish featuring chicken feet as the main ingredient, seasoned with ginger and chili. After blanching, the chicken feet are stewed or marinated with sliced ginger and chili to absorb the spicy ginger flavor.
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  Spicy Chili and Century Egg Mix

  Lèi 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.
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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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  Huaiyang Black Pig Chop

  Made from black pork hind leg meat from the Huaiyang region, marinated and then pan-fried. Firm texture with a crispy exterior and tender interior, featuring a subtle salty aroma and natural meat flavor.
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  Spicy Boiled Pork Liver

  A Sichuan dish featuring tender pork liver slices cooked in a spicy broth with vegetables and chili peppers, known for its bold flavor and numbing heat.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made by quickly stir-frying fresh yellow beef with辅料 such as green onions, ginger, and garlic. The beef is sliced and marinated with seasonings before being stir-fried at high heat with the配料 to retain its tenderness and original flavor.
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  Rice Flour Pork Ribs

  A Chinese dish made by steaming pork ribs coated in rice flour, resulting in a tender and fragrant texture.
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  Garlic Mashed Pak Choi

  A simple vegetarian dish made with oilseed lettuce and garlic. Wash the lettuce, blanch or quickly stir-fry it, then add minced garlic and season to taste.
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  Spicy Money Egg

  Spicy Money Egg is a dish made primarily with eggs and lean meat. Eggs are fried until the edges are slightly crispy, forming a shape like coins, then stir-fried with minced lean meat, chili, scallions, ginger, and garlic. Seasoned properly, it highlights tender eggs and well-absorbed spicy flavors.

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