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Dongting Chu Xiang (at the Bustling Mouth of the Restaurant)

Hunan cuisine · ⭐ 4.6

No. 4-15, Naoshikou Street

Dishes

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  Loofah and Taro Stew

  Steamed loofah and taro stew is a slow-cooked dish using loofah and taro as main ingredients. Cut loofah into segments and peel and cube taro, then simmer in a clay pot with water or broth until taro is soft and loofah translucent, blending the natural flavors.
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  Spicy Chopped Pepper Fish Head

  Steamed雄鱼头 with chopped chili peppers is made from fresh雄鱼头, combined with chopped chili, ginger slices, and green onions, then steamed until tender. The fish remains juicy while absorbing the rich flavor of the chili.
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  Fresh炖 Black Bass from Lake Dahu

  Fresh catfish stewed slowly with ginger slices and green onions, resulting in tender fish meat and clear broth that preserves the original flavor.
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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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  General Zuo's Cashew Chicken

  General Tso's chicken with pine nuts is a dish made from chicken, pine nuts, green and red peppers. Chicken cubes are marinated, stir-fried with pine nuts, then tossed in sauce for tender meat and crunchy nuts.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Organic Pork Shank Stewed with Lotus Root

  Organic pork shank stewed with lotus root is a Chinese dish made with organic pork shanks and lotus root, cooked slowly. It has a delicious taste 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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  Golden丝 Pancake

  Golden thread cake is a traditional Chinese pastry made primarily from flour. After careful kneading and fermentation, it is rolled into fine strands and then baked. The crust is golden and crispy with distinct layers, where each strand is clearly separated, resembling golden threads—hence the name.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Fresh Mango Stir-Fried Beef Tenderloin

  Fresh Mango Stir-Fried Beef Tenderloin is a dish made with fresh mango and beef tenderloin, stir-fried with seasonings. The taste is refreshing, with the fragrance of fruit and meat blending together.
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  Braised Large Lake Catfish

  Huangfen Dahu Drumfish is a dish featuring large lake catfish. The fish is cleaned, pan-fried until golden on both sides, then stir-fried with葱姜蒜 and doubanjiang before simmering in broth or water to infuse flavor, finally reducing the sauce.

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