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Xi Lin Tian Xia · Hunan Rustic Cuisine (Guo Mao Dian)

Hunan cuisine · ⭐ 4.7

Floor 2, AVIC Industrial Building, No. 128 Jianguo Road, Beijing

Dishes

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  10-Year-Aged Pickled Chili Stir-Fried Local Chicken

  Chicken pieces stir-fried with ten-year-aged pickled chili, blending the chili's tangy aroma with the chicken's tenderness. No extra seasonings added—flavor comes solely from the ingredients themselves.
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  Fresh White Jade Loofah

  Fresh white jade loofah is a dish featuring loofah as the main ingredient. After peeling and slicing, the loofah is blanched and gently simmered in clear or rich broth to preserve its tender texture and natural flavor. Minimal seasoning with salt highlights the vegetable's inherent sweetness and crispness.
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  Traditional Chopped Chili Fish Head

  Ancient-style chopped chili fish head uses fresh fish head as the main ingredient, combined with辅料 like chopped chili, ginger, garlic, and green onion, steamed to perfection. The fish head is marinated first, then topped with chopped chili and steamed over high heat, making the flesh tender and infusing the chili flavor into the fish.
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  Stir-fried Ningxiang Pork with Dried Chilies

  A dish featuring Ningxiang flower pork and dried chilies, stir-fried together to blend the chili's aroma with the pork's fat for a unique flavor.
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  Changde Jinshi Beef Noodles

  Changde Jinshi beef noodle soup features fresh beef and rice noodles. The beef is stewed until tender, then the noodles are blanched and added to the beef broth, topped with green onions, coriander, and chili oil. Careful stewing and broth preparation ensure rich flavor.
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  Handmade Miluo Sweet Potato Noodles

  Handmade Miluo sweet potato vermicelli is made from sweet potato starch through soaking, grinding, filtering, settling, and sun-drying. No additives are used, preserving the natural flavor and nutrients of sweet potatoes. The product is semi-transparent, flexible, and smooth in texture.
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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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  Xiangtan Snowwater Stinky Tofu

  Xiangtan snow water stinky tofu is made from soybeans, fermented to develop a unique aroma, soaked in specially prepared snow water, then deep-fried until crispy outside and tender inside. Served with chili sauce or garlic paste.
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  Perilla, Bayberry, and Ginger

  A refreshing cold dish made with fresh bayberries, perilla leaves, and ginger. Wash and pit the bayberries, slice or shred the ginger, and chop the perilla leaves. Mix bayberries with ginger, add sugar and a pinch of salt to marinate briefly, then sprinkle in the perilla leaves and toss well. Simple preparation highlights the natural flavors.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Tea Oil and Sichuan Pepper Stir-Fried Beef

  Sliced yellow beef stir-fried with tea oil and贡椒, featuring tender beef, fragrant tea oil, and spicy贡椒 for a unique flavor.

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