Close

Queyuan · Pigeon House (Baoli Yuzhu Store)

Hunan cuisine · ⭐ 4.8

Room 202, No. 840 Huangpu Dadao Dong

Dishes

• 

  Spicy Chili Braised Abalone

  Abalone is simmered with chili to create a rich, savory dish with a subtle heat.
• 

  LV Pepper Stir-Fried Pork

  LV Pepper Stir-Fried Pork is a Chinese dish made with pork and peppers, stir-fried together for a fresh and slightly spicy flavor.
• 

  Lao Tan Chopped Pepper Qianshahu Organic Fish Head

  The dish 'Lao Tan Chopped Pepper Qianshahu Organic Fish Head' uses organic fish head from Qianshahu, combined with chopped pepper, green onion, and ginger, and is steamed. It has a tender texture and a rich spicy flavor.
• 

  Stir-fried Yellow Beef with Camellia Oil

  Mountain tea oil stir-fried yellow beef is a dish made with yellow beef as the main ingredient, paired with vegetables such as green and red peppers, and stir-fried using mountain tea oil. The beef is sliced and marinated before being quickly stir-fried together with the vegetables to maintain tender meat and crisp vegetables.
• 

  Mountain Tea Oil Stewed Old Softshell Turtle

  Stewed old softshell turtle cooked in mountain tea oil, tender and fragrant.
• 

  Maple Forest Evening French Mushroom Foie Gras

  A refined dish featuring fresh mushrooms and premium foie gras, delicately prepared with French sauce for a rich, harmonious flavor.
• 

  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
• 

  Steamed Clams with Thai Chili

  A dish of fresh clams steamed with Thai chili, offering a delicate balance of seafood flavor and mild heat.
• 

  Old Jar Sichuan-style Chopped Chili Big Fish Head

  A large fish head from Qiandao Lake is simmered with aged fermented chopped chili, resulting in tender fish and rich spicy flavor.
• 

  Pork Intestines

  Offal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
• 

  Crispy Chicken

  Crispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
• 

  Tea Oil Free-Range Chicken

  Free-range chicken cooked in tea oil, resulting in tender meat and a rich, aromatic flavor.
• 

  Crab Roe Vermicelli Stew

  Crab roe vermicelli stew is a dish primarily made with crab roe and vermicelli. After being soaked in hot water, the vermicelli is mixed with fresh crab roe and cooked slowly with chicken stock or broth. The finished dish features tender, smooth vermicelli, rich crab roe flavor, and a deeply savory broth.
• 

  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
• 

  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
• 

  Chicken Soup with Green Leafy Vegetables

  A clear chicken broth infused with fresh green leafy vegetables, gently simmered to preserve the natural flavors and tenderness of the greens.
• 

  Golden Boneless Pork Knuckle with Green Pepper Sauce

  This dish features pork knuckle as the main ingredient, which is deboned, then deep-fried until the skin turns golden and crispy while the meat remains tender. It is served with a green pepper sauce made from fresh green peppers, minced garlic, a little soy sauce, and vinegar, offering a refreshing and mildly spicy flavor. The preparation involves braising the knuckle for flavor, deboning and shaping it, then deep-frying at high temperature for color. It is typically cut into pieces and served with the green pepper sauce for dipping or drizzling.

Reviews