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Yu Jia Xiao Yuan · Xiang Cai (Bai Qiao Dao Street Store)

Hunan cuisine · ⭐ 4.8

No. 2, Baiqiao Street

Dishes

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  Bagongshan Tofu

  Bagongshan tofu is made from high-quality tofu produced in Huainan Bagong Mountain, carefully sliced and then stewed with selected seasonings. It has a white and tender appearance, delicate texture, and delicious broth.
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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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  Qianshan Lake Double Pepper Fish Head

  Qianshan Lake Double Pepper Fish Head features fresh fish head with green and red peppers, simmered to perfection. Made with premium bighead carp from Qianshan Lake, the tender meat is enhanced by the vibrant colors and textures of the peppers.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Huizhou-style Stinky Mandarin Fish

  Stinky mandarin fish is a specialty of Huizhou cuisine, made from fresh mandarin fish that is marinated and fermented to develop a unique flavor, then fried or pan-fried to achieve crispy skin and tender meat with rich aroma.
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  Fisherman's Premium Tofu

  Fisherman's Premium Tofu is a dish made with soft tofu and ingredients like shrimp, ham, and mushrooms. The tofu cubes are stewed with the ingredients, absorbing the rich broth and becoming tender and smooth.
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  Stir-Fried Chili with Century Egg

  Stir-fried chili with preserved eggs is a dish featuring chilies and preserved eggs. Chilies are cut into segments or slices, then cooked with shelled preserved eggs in a pan with oil, soy sauce, and garlic. Cooked over medium-low heat until flavors blend, creating a unique taste.
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  Shimen Fat Zhang Pot

  Shimen Fat Zhang Pot is a dish made primarily with pork large intestine, cooked with seasonings. Its texture is soft and chewy, with a rich flavor, often served as an accompaniment to meals.
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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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  Shrimp and Egg Custard

  Shrimp and Egg Custard is a dish primarily made with shrimp and eggs. The shrimp are washed and marinated with a small amount of salt and cooking wine. Eggs are beaten and mixed with an appropriate amount of salt and water until well combined. The shrimp and egg mixture are then cooked together over medium-low heat. Once the egg mixture sets, it is stir-fried evenly to allow the shrimp and egg to blend thoroughly, resulting in a tender and smooth texture.

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