Close

Peng Li's Riverside Hunan Flavors

地方菜 · ⭐ 4.2

1st Floor, Building A, Chaoyun Creative Park, No. 327, Xingye Avenue

Dishes

• 

  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
• 

  Jinggangshan Smoked Bamboo Shoots

  井冈山烟笋 is a dish featuring smoked bamboo shoots as the main ingredient. Smoked bamboo shoots are dried bamboo shoots made by smoking fresh ones. To prepare, soak the shoots, remove the smoky flavor, then cook with pork, cured pork, or chicken using stewing or stir-frying.
• 

  Stir-Fried Potato Slices

  A classic Chinese home-style dish made by stir-frying thin slices of potatoes with vegetables and seasonings for a crisp, savory flavor.
• 

  Pengze Fried Noodles

  Pengze fried noodles are a local specialty from Pengze, Jiangxi, made with rice noodles stir-fried with vegetables, eggs, and meat for a savory, satisfying dish.
• 

  Pengze Steamed Rice Dumplings

  Pengze steamed rice dumplings are a traditional snack from Pengze, Jiangxi, made from glutinous rice flour, steamed until soft and slightly sweet, often served with dipping sauce or pickled vegetables.
• 

  Steamed Pork with Rice Flour

  A classic Chinese dish made by steaming marinated pork slices coated in rice flour, resulting in tender, flavorful meat with a fragrant rice aroma.
• 

  Stewed Fish Head in Clay Pot

  Fresh fish head from reservoir is stewed with tofu and seasonings in a clay pot, resulting in a rich, creamy broth and tender fish meat.
• 

  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
• 

  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
• 

  Crispy Pork Knuckle

  Crispy pork knuckles are made by blanching, marinating, then frying or roasting to achieve a crispy skin and tender meat. Seasonings like soy sauce, cooking wine, and ginger are used during marination for flavor, followed by high-heat cooking to create a fragrant crust and juicy interior.
• 

  Lotus Blood Duck

  Lotus Blood Duck is a dish made primarily from duck meat and duck blood. The duck meat is cut into pieces and stir-fried with chili, ginger, garlic, and other seasonings. Finally, duck blood is added and mixed thoroughly, allowing the duck meat to absorb the fresh flavor of the blood, creating a unique taste.
• 

  Fermented Rice Wine Fish

  Stewed fish dish made with fresh fish marinated in rice wine lees, then steamed or boiled to absorb the wine aroma.
• 

  黄豆烧凤爪

  黄豆烧凤爪是一道以鸡爪和黄豆为主要食材的菜肴。鸡爪经过焯水处理后与泡发好的黄豆一同放入锅中，加入调味料如生抽、老抽、冰糖、姜片等，慢火炖煮至鸡爪软糯、黄豆入味。
• 

  Stewed Yellow Bean with Mandarin Fish

  A Chinese dish made by stewing mandarin fish and yellow beans together with seasonings like soy sauce and sugar, resulting in tender fish and flavorful, soft beans.

Reviews