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Hunan No.1

Hunan cuisine · ⭐ 4.4

Behind Huatianhai Hotel, Shatian Avenue

Dishes

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  Gong'an Beef Three Delicacies

  Gongan beef three delicacies is a dish primarily made with beef, beef tripe, and beef tendons. During preparation, these three ingredients are first stewed until tender, then stir-fried with spices and seasonings to allow them to fully absorb the broth, resulting in a delicious taste and rich nutrition.
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  Rural Wild Vegetables

  A dish made from various wild vegetables such as purslane, ferns, and dandelion, blanched and served cold or lightly stir-fried for a fresh, healthy 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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  Five-Spice Braised Beef

  A Sichuan-style dish made by stir-frying beef with five-spice powder and fermented bean paste, resulting in a richly flavored, tender meat.
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  Tujia Three-down Pot

  A signature dish from Enshi, Hubei, featuring smoked pork, tofu, and potatoes stewed together for rich flavor.
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  Grandmother's Rural Free-Range Chicken Pot

  Free-range chicken from the countryside is slowly stewed with dried mushrooms, ginger slices, and scallions. Golden in color, tender chicken with rich aroma and natural flavor.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Ecological Water Fish

  A healthy dish made with fresh freshwater fish, cooked gently with mountain yam and goji berries to highlight the tender fish meat and clear, sweet broth.
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  Preserved Pork Rib Stewed with Small Potatoes

  A savory dish of preserved pork ribs stewed with small potatoes, resulting in tender meat and soft, flavorful potatoes.
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  Cured Pork Trotter Stewed with Radish Skin

  Cured pork trotter stewed with radish skin, slow-cooked for rich flavor and tender texture.
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  Pan-Seared Large Catfish

  Pan-fried big silver carp is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy skin and tender interior.

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