Xiang Furong Local Cuisine Restaurant (Pingshan Store)
Hunan cuisine · ⭐ 3.8
No. 170-1, Dongzong Road, Pingshan Subdistrict
Dragon Mate tips
If you are traveling in China to visit Shenzhen, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 170-1, Dongzong Road, Pingshan Subdistrict. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bamboo Shoots with Preserved Pork, Chopped Chili Fish Head, Bandit Pig Liver.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenzhen
- Category: Hunan cuisine
- Rating: 3.8
- Address: No. 170-1, Dongzong Road, Pingshan Subdistrict
- Popular dishes: Bamboo Shoots with Preserved Pork, Chopped Chili Fish Head, Bandit Pig Liver, Mao's Braised Pork, Fried Pork Lard Stir-fried Taro Leaves
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Dishes
Bamboo Shoots with Preserved PorkWinter bamboo shoot stir-fried with preserved pork is a Chinese dish primarily made with fresh winter bamboo shoots and preserved pork. The winter bamboo shoots are sliced and blanched to remove bitterness, while the preserved pork is sliced and stir-fried to render its fat. The two ingredients are then stir-fried together with appropriate seasonings until well combined.
Chopped Chili Fish HeadSteamed 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.
Bandit Pig LiverBandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
Mao's Braised PorkMao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
Fried Pork Lard Stir-fried Taro LeavesA traditional Chinese home-style dish made by stir-frying taro leaves with fried pork lard, resulting in a savory and aromatic flavor.
Xiang-style Beef Shank StewA spicy stew made with beef shank, vegetables, and Hunan-style chili and spices, slow-cooked to tender perfection.
Xiang Furu Burned ChickenXiang Furu Burned Chicken features chicken with tofu and mushrooms, slow-cooked and stewed to achieve tender, flavorful meat and rich broth. It blends Hunan cuisine's spicy aroma with the smooth texture of tofu.
Blanched Radish DishA dish made by briefly boiling or blanching radishes and mixing with seasonings like garlic, vinegar, and chili oil for a crisp, tangy flavor.
Clay Pot ChickenStewed chicken in a clay pot, made with chicken as the main ingredient and seasoned with ginger, scallions, garlic, and slow-cooked in a clay pot until tender and flavorful.- Cured Pork Trotter and Spare Ribs PotA hearty pot of cured pork trotter and spare ribs, slow-cooked to perfection for rich flavor and tender texture.
- Fried Egg Stewed Yellow CatfishA Chinese home-style dish featuring yellow catfish and eggs, gently stewed together to create a rich, savory flavor.
Blood DuckBlood duck is a dish made primarily from duck meat and blood. Duck is cut into pieces, blanched, then stir-fried with chili, ginger, garlic, and other seasonings. Duck blood is added at the end to blend in, infusing the meat with a unique flavor.