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Xiang Ban Wei · Wulou Tu Cai (Gao Mi Dian Dian Dian)

Hunan cuisine · ⭐ 4.6

Xiangyuan Road

Dishes

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  Tea Boiled by a Hearth

  Fire-pot tea is a traditional Chinese beverage made with high-quality tea leaves and various dried fruits, nuts, and snacks. The preparation is simple: place the tea leaves in a charcoal brazier and slowly boil them, adding ingredients during the process to enhance flavor. As the aroma fills the air, gather around the pot with family and friends for a uniquely warm and social experience.
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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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  Scallion stir-fried with earth eggs

  Scallion stir-fried with free-range eggs is a home-style dish made primarily from fresh scallions and free-range eggs. The preparation is simple: wash and chop the scallions, and beat the eggs. Heat oil in a pan, pour in the egg mixture and cook until set, then add the scallion pieces and stir-fry briefly. Season with salt to taste.
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  Changde Beef Brisket and Offal Hot Pot

  Changde beef brisket and offal stew features beef brisket and offal with potatoes, carrots, and spices like doubanjiang, star anise, and cassia bark, slowly simmered after blanching to remove odor.
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  Spicy Chili Eggplant with Century Egg

  Spicy Chili Eggplant and Century Egg is a home-style dish made primarily from chili peppers, eggplants, and century eggs. The preparation typically involves roasting the chili peppers and eggplants until their skins are charred and interiors are soft. These roasted ingredients are then combined with chopped century eggs in a mortar, seasoned with调味料, and crushed using a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Clay Pot Farmhouse Chicken Soup

  Wagwan farmhouse chicken soup uses free-range chicken as the main ingredient, with辅料 like ginger and goji berries, slow-cooked in traditional clay pots. After blanching, the chicken is simmered for hours to achieve tender meat and rich broth.
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  Bamboo Pot Silver Ear Fungus and Pear Soup

  Earl grey mushroom, pear, and rock sugar soup. Soak the mushroom, add diced pear and rock sugar to a clay pot, simmer slowly until the mushroom is soft and the pear translucent, with a thick, sweet broth. Refreshing and nourishing, good for lung health and beauty.
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  Old Jar White Suan Cabbage

  Old jar white pickled cabbage uses fresh cabbage as the main ingredient, washed and cut, then fermented in clay jars with salt and water. Natural fermentation by lactic acid bacteria creates a unique sour flavor. The finished product is clear in color, crisp in texture, and rich in sour aroma.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.

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