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Yuanman Xiang • National Yellow-Slow Cooked Crocodile First Store

Hunan cuisine · ⭐ 4.8

Shunhe International Building (150 meters south of West Third Ring Road South)

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 Fresh Pork Liver

  Eighteen-second fresh pork liver is a quick-cooking dish primarily made with fresh pork liver. The liver is sliced and marinated with ingredients such as cooking wine and light soy sauce, then quickly stir-fried over high heat for about eighteen seconds to maintain its tender texture. It is typically enhanced with葱姜蒜 (scallions, ginger, garlic) and a small amount of chili for aroma, without excessive accompaniments, highlighting the natural freshness and flavor of the pork liver.
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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy sauce.
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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Stir-fried Pork with Dried Green Chilies

  Dry green chili stir-fried with pork is a classic Chinese home-style dish made primarily with dried green chilies and pork. Slice or shred the pork, and cut the dried green chilies into segments. Heat oil in a wok, first stir-fry the pork until it changes color, then add the dried green chilies and stir-fry evenly. Season to taste and serve.
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  泉水炖羊排

  泉水炖羊排是一道以新鲜羊排为主料，用清冽山泉水慢火炖制而成的传统菜肴。主要选用带骨羊肋排，配以姜片、葱段等简单调料，不添加过多香料，突出食材本味。炖煮过程中羊排肉质变得酥烂脱骨，汤汁清澈鲜美，羊肉原香浓郁，口感软嫩不膻，回味甘甜。这道菜强调食材品质与火候掌控，体现了原汁原味的烹饪理念。
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  Hunan Loofah

  Hunan loofah is a dish primarily made with loofah. After peeling and cutting the loofah into segments, it is stir-fried with minced garlic until fragrant, then seasoned and cooked until tender yet crisp. A small amount of salt, chicken essence, or light soy sauce can be added for flavor while preserving the loofah's fresh, crunchy texture.
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  Hunan-style Pork with Chili

  Hunan chili stir-fried pork is a dish primarily made with pork and chili peppers. The preparation involves slicing the pork, cutting the chilies into segments, stir-frying the pork until it changes color, then adding the chili segments and stir-frying together. Finally, seasonings are added and stirred evenly to complete the dish.
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  Braised Stinky Mandarin Fish

  Stinky mandarin fish is a dish made by fermenting fresh mandarin fish with salt, then braising it with seasonings such as soy sauce, sugar, and cooking wine. The main ingredients are mandarin fish and seasonings. During preparation, the fish is salted and fermented to develop a unique flavor, then stewed to make the flesh flavorful and tender.
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  Braised Tibetan Mini Pig

  Braised Tibetan香 Pig is a dish primarily made with Tibetan香 pig. The pork leg or whole pig parts are cut into pieces, blanched to remove odor, then stir-fried in oil to render out the fat. Aromatics such as green onions, ginger, garlic, star anise, and cassia bark are sautéed until fragrant, followed by adding light soy sauce, dark soy sauce, rock sugar, and sufficient water. It is then slowly braised over low heat until the meat becomes tender and fully infused with flavor.
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  自制黄桃酸奶

  自制黄桃酸奶是一款清爽健康的甜品，主要食材包括新鲜黄桃、原味酸奶和少量蜂蜜。制作时将黄桃去皮切块，部分捣成泥与酸奶混合，部分保留果粒增加口感。成品呈现淡黄色，口感丝滑细腻，黄桃果粒带来清脆层次，味道以天然酸奶的微酸和黄桃的清甜为主，蜂蜜增添柔和甜味，整体酸甜适中，果香浓郁，冷藏后食用风味更佳。
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  Hengdong Clay-Pot Chicken

  Hengdong Stewed Local Chicken is a dish primarily made with local chicken, seasoned with辅料 such as ginger slices and green onion segments, and slowly stewed over low heat. After blanching, the chicken is placed in a clay pot with seasonings and an appropriate amount of water, then simmered gently until the meat becomes tender and fully infused with flavor.
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  Pan-fried Eggplant with Green Pepper

  Green pepper stir-fried eggplant is a Chinese home-style dish primarily made with eggplant and green peppers. Slice the eggplant into strips and pan-fry until soft and tender, then add diced green peppers and stir-fry together with appropriate seasonings until well combined. This dish is typically prepared by pan-frying or lightly sautéing with oil to preserve the natural flavors of the ingredients.
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  高山黄白菜

  高山黄白菜是一道清爽可口的家常菜，主要选用高山种植的黄白菜为主料，搭配蒜末、干辣椒等简单配料。制作时先将黄白菜洗净切段，热锅凉油爆香蒜末与干辣椒，再放入白菜快速翻炒至断生，最后加盐和少许糖调味即可。成菜口感脆嫩多汁，味道咸鲜中带着蔬菜自然的清甜，略带蒜香与微辣，突出食材本味。
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  Stewed Softshell Turtle

  Stewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.

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