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Xiang Meizi · Elegant Hunan Banquet (CBD Zuanrenli Store)

Hunan cuisine · ⭐ 4.3

Room 1117, Building 7, China Software CBD, Hulin Road, Huangpu District

Dishes

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  Big White Catfish

  Dabaitiao is a dish featuring white bream fish as the main ingredient. The fish is cleaned, marinated, and then cooked by pan-frying, deep-frying, or steaming. Ginger slices and scallions are often added to remove fishy odor and enhance aroma, with some recipes using sauce for flavor.
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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy sauce.
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  Dry Pot Catfish

  A spicy Sichuan dish featuring fresh catfish cooked in a dry pot with vegetables and aromatic spices.
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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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  Live Fish Boiled in Spring Water

  A dish featuring fresh live fish simmered in clear spring water, resulting in tender flesh and a naturally sweet broth.
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  Honghu Lotus Root Soup

  Honghu lotus root soup is made with fresh lotus roots and braised with pork ribs or chicken. The lotus roots are cut into pieces and cooked together with meat in water over low heat until the broth turns milky white, the lotus slices become soft, and the meat stays tender.
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  Xiangfei Chicken

  Xiangfei Chicken is a Hunan specialty dish made with chicken and vegetables, stir-fried to perfection for a spicy and fresh taste.
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  Secret-Recipe Stinky Mandarin Fish

  Special recipe stinky mandarin fish is made from fresh mandarin fish, which is marinated and fermented before cooking. The fish is first salted and seasoned with spices for several days to develop its unique flavor, then cooked by pan-frying or braising, with辅料 such as ginger, garlic, and chili peppers added for seasoning.
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  Lotus Leaf Steamed Water Fish

  A dish featuring fresh water fish steamed in lotus leaves, resulting in tender flesh and a fragrant herbal aroma.
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  Braised Deer Antler Mushroom in Pot

  Braised Deer Antler Mushroom in Pot is a stew dish featuring dried deer antler mushrooms as the main ingredient. Key components include the mushrooms and pork belly or chicken. The dried mushrooms are soaked, cleaned, then placed in a clay pot with the meat, ginger slices, scallions, cooking wine, and broth. It is simmered over low heat until the ingredients become tender and flavorful. The resulting dish has a rich broth, with the mushrooms offering a chewy texture and the meat providing savory notes.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Stir-fried Fresh Beef

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. The beef is sliced thinly and stir-fried quickly with vegetables such as green peppers, red peppers, and onions to maintain the tender and fresh texture of the beef.

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