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Xianda Restaurant - Changsha City Cuisine (No. 5 Road Branch)

Hunan cuisine · ⭐ 4.8

1st Floor, West Side, International Building, No. 210 Wusi Road

Dishes

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  Sang叶 Soup

  A delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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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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  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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  Mashed Chili Egg Pudding

  A cold dish made by mashing preserved eggs and chili in a mortar, resulting in a savory and spicy flavor.
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  Zhangshu Port Pepper Stir-Fried with Pork

  Zhangshu Port chili stir-fried with pork belly is a dish primarily made with Zhangshu Port chili and pork belly. The pork belly is sliced and stir-fried together with fresh Zhangshu Port chili, then seasoned appropriately to create tender meat and crisp chili, blending the flavors harmoniously.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Braised Frog with Perilla

  Fresh frog stir-fried with perilla leaves, ginger, and garlic, delivering a fragrant and spicy flavor.
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  Old Changsha Stinky Carp

  Old Changsha stinky carp is made from fresh carp, marinated and fermented before cooking. The fish is seasoned with special spices for several days to develop its unique aroma, then steamed, pan-fried, or braised to ensure tender, flavorful meat.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Garlic Chicken Feet

  Garlic chicken feet is a dish made primarily with chicken claws, blanched and then simmered or marinated with garlic, ginger, and other seasonings. Soy sauce, cooking wine, and sugar are typically added to enhance flavor and create a rich garlic aroma.
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  Long Beans and Okra Stir-fry

  A simple stir-fry of long beans and okra, lightly seasoned with garlic for a fresh and healthy dish.

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