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郊湘·湖南土菜(东郊记忆店)

Hunan cuisine · ⭐ 4.2

Building 26, Dongjiao Memory Park, No. -1S10

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Spicy Stir-fried Huashi Tofu

  A stir-fried dish made with Huashi tofu and vegetables, seasoned with spices for a savory and slightly spicy flavor.
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  State Banquet Dong'an Chicken

  Dong'an chicken is a dish made with chicken as the main ingredient. Tender chicken pieces are blanched, then stir-fried with葱姜蒜、辣椒 and other seasonings, followed by a sauce of soy sauce, vinegar, and sugar. Finally, sesame oil is drizzled on top. The dish has a bright red color, tender chicken, and a slightly spicy, sweet-sour taste.
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  Stir-Fried Beef with Sauce

  Stir-fried beef with sauce is made from fresh beef and paired with green and red peppers, onions, quickly stir-fried. The dish has a bright red color, tender juicy beef, and rich sauce flavor.
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  Mountain Tea Oil Steamed Wild Crucian Carp with Chopped Chili

  Fresh wild crucian carp marinated in mountain tea oil and chopped chili, then steamed to perfection—delicate fish flavor enhanced by spicy, aromatic seasoning.
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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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  Fried Pork Crumbs with Bok Choy

  Youzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
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  Xiangxi Home-style Dish

  Xiangxi side dish is primarily made with smoked meat, chili peppers, and green peppers. The smoked meat is sliced and stir-fried together with the chilies and green peppers. First, the smoked meat is pan-fried to release its oils, then the chilies and green peppers are added and stir-fried until the ingredients are fully blended.
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  Xiangxi Steamed Chicken Feet

  Xiangxi steamed chicken feet are made from chicken claws, slowly braised and steamed for a soft, tender texture. Seasoned with star anise, cinnamon, bay leaves, Sichuan pepper, and other spices, offering a rich, savory-salty flavor with a hint of spiciness.
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  Bamboo Shoot and Frog Stir-fry

  A dish featuring tender frog meat stir-fried with fresh perilla leaves, delivering a fragrant and spicy flavor.
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  Old Changsha Vinegar Stir-Fried Eggs

  Old Changsha vinegar stir-fried eggs is a dish made primarily from eggs, cooked with vinegar and a small amount of seasonings. The beaten eggs are stir-fried with vinegar until tender, allowing the acidity to blend into the eggs for a unique flavor.
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  Homemade Nori Cake

  Made with glutinous rice flour and seaweed, this soft and savory cake is steamed to perfection for a delicate flavor.
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  Apple Loofah Stir-Fry with Fried Dough Sticks

  Apple loofah stir-fried with fried dough sticks, made from apple, loofah, and fried bread sticks, quickly stir-fried for a crisp and refreshing taste with a blend of fruit and vegetable aroma and the crunch of fried dough.
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  Chili Stir-Fried Pork

  A classic Hunan dish featuring stir-fried pork slices with fresh chili peppers, known for its spicy and aromatic flavor.

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