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Xiangzai Pig Intestine (Meiji Street Branch)

Hunan cuisine · ⭐ 4.4

Room B-13, No. 116, Meiji Street

Dishes

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  土匪牛肉

  土匪牛肉是一道以牛肉为主料，配以青椒、红椒、洋葱等蔬菜制成的菜肴。牛肉切块后经过腌制，与蔬菜一同炒制，加入调味料煮至入味。
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
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  Spicy Fried Chicken with Chili in Flat Pan

  A spicy chicken dish stir-fried in a flat pan with dried chilies and Sichuan peppercorns, known for its bold flavor and aromatic heat.
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  Mashing Bowl Century Egg

  A cold dish made by mashing century eggs in a mortar and mixing with garlic, sesame oil, and soy sauce for a smooth, savory flavor.
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  Xiangzi Mashing Bowl Century Egg

  A Hunan-style cold dish made by mashing century eggs with garlic, chili, and scallions in a mortar for a smooth, savory flavor.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Chicken in Tripe

  Doubao Chicken is a dish made with chicken thigh meat and pig stomach. Chicken pieces are mixed with seasonings, stuffed into cleaned pig stomach, sewn up, and slow-cooked until the chicken's aroma infuses the stomach.
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  Fatty Intestine Pot King

  A spicy Sichuan dish made with pork intestines, slow-cooked in a rich blend of chili, Sichuan pepper, and fermented bean paste.
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  Preserved Radish with Salted Pork

  Preserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
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  Spicy and Sour Chicken Offal

  Spicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.
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  Laser Egg

  A creative dish featuring preserved eggs with colorful vegetables and sauce, skillfully sliced and arranged to create a laser-like visual effect.
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  Golden Little Buns

  Golden little steamed buns are a traditional Chinese dough dish made primarily from flour, eggs, and a small amount of sugar, fermented and then steamed. After the dough is well mixed and divided into small portions, each portion is shaped into a round ball and steamed in a bamboo steamer until golden in color and soft in texture.

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