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Yang Xiao Shao · White Pepper Stir-Fried Pork · Hunan Small Fry (Zhishiweng Branch)

Hunan cuisine · ⭐ 4.5

Room 51-103, Wisdom Bay Science & Innovation Park, No. 6, Yunchuan Road

Dishes

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  18-Second Stir-Fried Beef

  Fresh beef stir-fried for just 18 seconds to retain tenderness and flavor, served with vegetables.
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  Bitter Melon and Winter Melon Stir-fry

  Winter melon and bitter melon sliced and stir-fried, offering a refreshing taste while preserving the natural flavors of the vegetables.
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  Spicy Chicken Offal

  Spicy chicken offal stir-fried with vegetables and bold seasonings, delivering a rich, fiery flavor.
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  Xiangtan Huashi Tofu Stir-fry

  A Hunan dish featuring Xiangtan Huashi tofu stir-fried with peppers and garlic, offering a savory, slightly spicy flavor.
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  Signature White Chili Stir-Fried Pork

  A classic Hunan dish featuring tender pork slices stir-fried with mild white chilies, delivering a fragrant and subtly spicy flavor.
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  Spicy Chili and Century Egg Stir-Fry

  Spicy pepper and preserved egg stir-fry features grilled green peppers mashed into a paste, then combined with diced preserved eggs and lightly seasoned with salt and soy sauce for a harmonious flavor.
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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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  Yang's Pepper Stir-Fried Pork

  A classic Hunan dish featuring pork belly and green/red peppers stir-fried with garlic and ginger, delivering a spicy and savory flavor.
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  Stir-Fried Seasonal Vegetables

  A healthy dish made by quickly stir-frying fresh seasonal vegetables with minimal oil, preserving their natural flavor and nutrients.
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  Stewed Beef Three Delicacies in Clay Pot

  A spicy and savory dish featuring beef, tripe, and tendon slow-cooked in a clay pot with chili and fermented bean paste.
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  Braised Chicken Feet in Clay Pot

  Pot-braised chicken feet with wrinkled skin, cooked with scallions, ginger, garlic, and doubanjiang in a clay pot until tender and flavorful.
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  Preserved Radish with Xiangxi Cured Pork

  Preserved radish stir-fried with Xiangxi cured pork is a dish featuring preserved radish and traditional Hunan smoked pork. The radish is salted and sun-dried, while the pork is a local specialty. Sauté the pork slices to release fat, then stir-fry with radish for a savory, crunchy blend.
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  Sweet Rice Wine Balls

  Glutinous rice balls cooked in fermented rice wine, a traditional sweet dish. Made by shaping glutinous rice flour into small balls, boiling until they float, then adding rice wine and sugar, sometimes with goji berries or red dates.
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  Sour Radish Stir-Fried Beef Tripe

  Sour radish stir-fried with beef tripe is a dish primarily made with beef tripe and sour radish. After cleaning and blanching the beef tripe to remove any odor, it is stir-fried together with sliced sour radish. Appropriate seasonings are added to allow the beef tripe to absorb the tangy aroma of the sour radish, resulting in a crisp texture and rich flavor layers.

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