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Manyu Hunan Cuisine (Li Yuan Building Branch)

Hunan cuisine · ⭐ 3.4

No. 2 Baihua Road, Licheng Street, Liyuan Building

Dishes

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  Three-Color Eggplant

  A dish featuring purple, white, and green eggplants stir-fried with garlic and soy sauce, offering a colorful and savory experience.
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  Spicy Chopped Pepper Fish Head

  Steamed fish head with chopped chili, made from fresh lake fish head, seasoned with chopped chili, ginger slices, and green onions, then steamed or simmered. The tender fish head absorbs the spicy aroma of the chili, creating a unique flavor.
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  Bandit Pig Liver

  Bandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
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  Homestyle Firewood-Fried Tofu Cubes

  A traditional Chinese home-style dish made with tofu cubes slowly roasted over wood fire and stir-fried with vegetables for a rich, smoky flavor.
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  Home-style White Jade Loofah

  A simple dish made with fresh loofah, stir-fried with garlic for a light and refreshing taste.
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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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  Dry Pot Wild Mushrooms from Yunnan

  A spicy Sichuan dish featuring a mix of wild mushrooms stir-fried with vegetables and seasonings in a dry pot style.
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  Xinhua Three-Ingredient Soup

  Xinhua Three-Ingredient Soup is a dish made primarily from pork bones, chicken, and pork, slowly simmered to achieve tender meat and clear broth. Meat is blanched to remove odor, then cooked with water and ginger for several hours before seasoning.
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  Pickled Pepper and Perilla Frog

  A Sichuan dish featuring tender frog legs stir-fried with pickled chili peppers and perilla leaves, delivering a spicy and aromatic flavor.
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  Steamed Free-range Egg

  A simple dish made by steaming fresh free-range eggs with a touch of salt, resulting in a tender and nutritious meal.
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  Special Clay Pot Pig Trotter

  A dish featuring tender pig trotters slow-cooked in a clay pot with aromatic spices and seasonings, resulting in rich flavor and soft texture.
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  Stir-Fried Blood Sauce Duck

  Stir-fried blood sauce duck is made with duck meat, fresh duck blood, doubanjiang, chili, and other seasonings, quickly stir-fried over high heat. The dish has a deep red color, rich sauce aroma, and a savory-spicy taste with a firm texture.
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  Steamed Pork with Sweet Potato and Rice Flour

  A traditional Chinese dish made by steaming pork belly and sweet potato layered with rice flour, resulting in a tender and flavorful meal.
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  Fried Egg Stewed Yellow Catfish

  A Chinese home-style dish featuring yellow catfish and eggs, gently stewed together to create a rich, savory flavor.
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  Stir-fried腊肉 with Garlic Shoots

  Stir-fried腊肉 with garlic chives is a Chinese home-style dish using cured pork and garlic chives as main ingredients. The pork slices are stir-fried with chopped garlic chives, using the pork's fat to enhance aroma while the chives add freshness. Minimal seasoning is used to preserve the natural flavors.
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  Water Dropwort Stir-fried with Preserved Pork

  A traditional Chinese dish made by stir-frying fresh water dropwort with preserved pork, resulting in a fragrant and savory flavor.
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  Stewed Chicken with Green Pepper

  Green pepper stewed native chicken is a dish primarily made with native chicken and green peppers. The native chicken is cut into pieces and cooked together with green peppers in a pot, adding appropriate seasonings and simmering slowly over low heat to make the chicken tender and flavorful, while keeping the green peppers crisp.
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  Steamed Pork Ribs with Taro

  Steamed spare ribs with taro is a dish primarily made from taro and spare ribs. The method involves marinating the ribs, then placing them together with cubed taro into a steamer until fully cooked. The dish showcases the soft texture of the taro blending harmoniously with the savory flavor of the ribs.

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