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Xiong's Home-style Cuisine (Xianghu Branch)

农家菜 · ⭐ 3.3

Building 37, Jinsha Yidu, No. 2567, Jinsha Avenue

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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  Braised White Fish in Spiced Sauce

  Braised white fish is a dish made with fresh white fish, seasoned with scallions, ginger, garlic, and other ingredients, slowly simmered in a special braising sauce. After cleaning, the fish is placed in the sauce with soy sauce, cooking wine, star anise, cinnamon, and other spices, then gently stewed until tender and fully infused with flavor.
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  Ancient Method Pan-Fried Tofu

  Ancient Method Pan-Fried Tofu is a traditional home-style dish made primarily with firm tofu. The tofu is sliced into thick pieces, surface moisture is patted dry, then pan-fried over medium-low heat until both sides turn golden and crispy. A small amount of salt is added during cooking, with optional light soy sauce or scallions for aroma. The dish features a crispy exterior and tender interior, highlighting the natural flavor of tofu and the fragrance from pan-frying.
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  Beer-braised Duck

  A Chinese dish made by slow-cooking old duck with beer, ginger, and scallions until tender and flavorful.
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  Garlic Stir-fried Sausage

  A Chinese home-style dish made by stir-frying sausages with garlic, resulting in a savory and aromatic flavor.
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  Hand-grabbed扇子骨

  Hand-held spare ribs is a dish featuring pork spare ribs as the main ingredient, marinated and then stewed or braised until the bones are tender and the meat is soft. Typically seasoned with scallions, ginger, star anise, and soy sauce for rich flavor.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Red Oil Chopped Chili Fish Head

  Red Oil Chopped Chili Fish Head is a classic Hunan dish featuring a fresh bighead carp head. The fish head is prepared, then generously topped with a special chopped chili sauce (made from fresh red chilies minced and fermented with garlic, ginger, and salt), drizzled with red oil, and steamed. The finished dish has a bright red color, tender fish meat, and a rich flavor where the salty, sour, and spicy notes from the chopped chili and the aromatic heat from the red oil thoroughly penetrate the fish.
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  Braised Yellow Fish

  A traditional Chinese dish made by braising small yellow fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Qingdao Laomai Original Craft Beer

  A fresh craft beer made from premium malt, hops, and natural yeast, unfiltered and unpasteurized, offering a crisp, malty flavor with a subtle hop bitterness.

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