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湘庭源味

Hunan cuisine · ⭐ 4.5

No. 28 Huacai Road

Dishes

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  Two-color Fish Head

  Double-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
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  Flat Pan Crucian Carp

  A dish made by pan-frying crucian carp with aromatics like ginger, garlic, and chili, resulting in a crispy exterior and tender, spicy-flavored fish.
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  Old Turtle Stew

  A traditional nourishing dish made with long-raised turtles, slow-cooked with ham and chicken for rich flavor.
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  Signature Old Jar Fish Head

  Signature old jar fish head is a traditional Sichuan dish made with a large fish head and seasoned with old jar pickled ingredients and various spices. The fish head is tender, and the soup is rich and delicious.
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  Braised Chicken with Chestnuts

  A traditional Chinese dish made by slow-cooking fresh free-range chicken with chestnuts, resulting in tender meat and sweet, soft chestnuts.
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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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  Sichuan Boiled雄鱼

  Sichuan-style boiled雄fish is a dish featuring雄fish slices marinated with wine and ginger, then blanched with bean sprouts and cabbage in boiling water, finished with hot oil and seasonings for tender fish and rich broth.
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  Dongting Lake Lotus Root Soup

  A traditional Chinese soup made with fresh lotus root and pork bones or chicken, simmered slowly to create a clear, delicate broth with tender, sweet lotus slices.
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  Xiangting Stir-Fried Pork with Green Pepper

  A classic Hunan dish featuring stir-fried pork belly and green peppers, known for its spicy and savory flavor.
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  Xiangting Valley Duck

  A dish made with duck meat and local Hunan spices, slow-cooked with grains to create a rich, aromatic flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made by quickly stir-frying fresh yellow beef with辅料 such as green onions, ginger, and garlic. The beef is sliced and marinated with seasonings before being stir-fried at high heat with the配料 to retain its tenderness and original flavor.
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  Stir-Fried Pork with White Chilies

  Bai La Jiao Chao Rou is a dish made primarily with pork and white chili peppers. Slice the pork and cut the white chilies into segments. First stir-fry the pork until it changes color, then add the white chilies and stir well. Season and serve.

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