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Edge of the Rice Field Xiaoshah Branch

Hunan cuisine · ⭐ 3.5

100 meters south of the intersection of Xiasha Avenue and Yangwu 3rd Road

Dishes

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  Stir-fried Dish with Rice

  Stir-fried rice dish is a home-style dish mainly made with minced pork, green pepper, red pepper, and doubanjiang (fermented broad bean paste). The method involves chopping the ingredients first, then stir-frying the minced pork until it changes color, adding doubanjiang to stir-fry until fragrant, and finally adding green and red peppers and other vegetables to cook thoroughly.
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  Country-style Preserved Pork

  A traditional Chinese preserved pork dish made by curing and air-drying or smoking pork belly, known for its rich aroma and savory flavor.
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  Stir-fried Braised Pork Liver

  A Chinese dish made by stir-frying braised pork liver with vegetables like green peppers and onions, resulting in a tender and flavorful dish.
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  Stir-fried Glutinous Rice with Bamboo Shoots

  Stir-fried glutinous rice with bamboo shoots is a Chinese dish featuring glutinous rice and bamboo shoots. Sliced bamboo shoots are stir-fried with glutinous rice and seasonings, allowing the rice to absorb the bamboo's fragrance while maintaining a soft, tender texture.
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  Stir-Fried Fermented Soybeans

  A traditional Hunan dish made by stir-frying fermented soybeans with vegetables and seasonings, offering a savory and slightly spicy flavor.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Spicy Sichuan-style Pork Intestines with Pickled Cabbage

  Dry Pot Sour Cabbage and Pork Intestines is a dish made primarily from pork intestines and sour cabbage. After cleaning and blanching to remove odor, the intestines are stir-fried with chopped sour cabbage, seasoned and simmered until flavorful, then served hot in a dry pot for rich texture.
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  Stir-fried Pork with Wood Ear Mushrooms

  Black fungus stir-fried with pork is a classic Chinese home-style dish made primarily with dried black fungus and pork. First, soak the black fungus until soft and blanch it briefly. Slice or shred the pork and set aside. Heat oil in a wok, add minced garlic to sauté until fragrant, then add the pork slices and stir-fry until they change color. Next, add the black fungus and continue stir-frying. Finally, season to taste.
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  Fireside Tofu Cubes

  Burnt-fire tofu is a traditional dish made primarily from dried tofu, which is slowly smoked over a wood fire. It has a golden color, with a slightly charred outer layer and a delicate, smooth texture inside. During preparation, the tofu is first marinated, then slowly roasted in a specially designed wood-fired oven until the surface turns golden and fills the air with rich aroma.
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  Stir-Fried Meat

  A classic home-style dish made by quickly stir-frying meat with vegetables and seasonings, resulting in a savory and tender texture.
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  Tomato and Egg Stir-Fry

  Tomato and egg stir-fry is a classic Chinese home-style dish. Eggs are scrambled and set aside, tomatoes are chopped and softened, then mixed with eggs and seasoned with salt. Simple to make, rich in flavor.
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  Sour Cabbage Stewed Pig Blood

  A traditional Chinese dish made by stewing pig blood with sour cabbage, resulting in a rich, tangy flavor and tender texture.

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