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Gege Xia Jiu (Changqing Street Branch)

Hunan cuisine · ⭐ 4.5

Guang'anmennei Subdistrict

Dishes

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  Pork Meatballs with Seasonal Vegetables

  A dish of pork meatballs with seasonal vegetables, made by hand from fresh local pork, cooked by boiling or pan-frying, and served with fresh seasonal vegetables like broccoli, carrots, and greens.
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  Stir-fried Black Pork with Chili

  Stir-fried with fresh土辣椒 and black pork, this dish features sliced black pork and chopped土辣椒 cooked together with seasonings until the meat is tender and the chili is fragrant and spicy.
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  Steamed Large Lake Fish Head

  Steamed large lake fish head made with fresh fish head, ginger slices, scallions, and other ingredients, steamed over water. Tender meat retains its original flavor.
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  Large Bowl Cauliflower

  Chinese cauliflower dish made by washing and breaking cauliflower into florets, then blanching or stir-frying with seasonings like garlic, chili, or soy sauce. Often paired with meat slices or carrots.
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  Sichuan-style Water Chicken

  Xiao Yuan Kou Shui Ji is a cold dish made with chicken thigh meat. After boiling and cooling, the chicken is cut into pieces and mixed with Sichuan pepper oil, chili oil, garlic, ginger, green onions, and cilantro for a fresh, tender texture and rich flavor.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Roast Pigeon

  Roast pigeon is a dish featuring pigeon as the main ingredient. After cleaning, the pigeon is marinated and then braised with soy sauce, cooking wine, sugar, and ginger to create tender meat and rich broth.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Pan-fried Smelly Mandarin Fish

  Stir-fried stinky mandarin fish is a dish made primarily from stinky mandarin fish. After marinating, the fish develops a unique fermented aroma. During cooking, it is first pan-fried until golden and crispy, then simmered with seasonings to allow the flavors to penetrate the fish meat.
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  Braised Radish in Abalone Sauce

  Bao sauce radish is a dish featuring white radish seasoned with abalone sauce. The radish is blanched or partially boiled, then stewed with abalone sauce to absorb its rich flavor, resulting in a soft and tender texture. A small amount of broth or water is added during cooking to enhance taste.
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  Stir-fried Fresh Beef

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. The beef is sliced thinly and stir-fried quickly with vegetables such as green peppers, red peppers, and onions to maintain the tender and fresh texture of the beef.

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