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Jing Xiang Hui Duo Jiao Yu Tou (Huantianqiao Store)

Hunan cuisine · ⭐ 4.4

Northeast Side, 1st Floor, Yulong International Hotel, No. 40 Fucheng Road

Dishes

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  18-Second Stir-Fried Beef

  Eighteen-second stir-fried beef is a dish made with fresh beef as the main ingredient, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with vegetables and seasonings, then cooked in an extremely short time to preserve its tender and juicy texture.
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  Ancient Jar Spicy Chopped Chili Organic Fish Head

  Fresh organic fish head paired with traditional fermented chili paste, steamed together. Tender fish meat and spicy, aromatic chili blend perfectly.
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  Kung Pao Chicken with Cashews

  Kung Pao Chicken with Cashews is made from chicken breast, cashews, peanuts, green and red peppers. Chicken is marinated, then stir-fried with fried cashews, scallions, garlic, and ginger, finished with a sauce of soy sauce, vinegar, sugar, rice wine, and starch.
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  Chinese Yam and Red Bean Cake

  Mountain yam red bean cake is a dessert made primarily from mountain yam and red beans. The yam is steamed and mashed, mixed with cooked red beans, sweetened with sugar, then steamed in a mold. The finished product is soft and smooth with a delicate texture.
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  Changde Rice Noodles

  Changde rice noodles are a traditional snack from Changde City, Hunan Province, made from fine rice noodles and served in beef, pork bone, or chicken bone broth, with toppings like pickled beans, chili oil, green onions, and cilantro. Cooked noodles are mixed with hot soup and toppings.
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  Signature Crispy No-Fat Roast Duck

  Signature crispy duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin becomes crunchy while the meat stays tender and juicy with distinct layers of flavor.
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  Hunan Stir-Fried Pork

  Hunan-style stir-fried pork with green peppers is a Chinese dish featuring pork belly and green peppers. Pork slices are stir-fried to render fat, then combined with green peppers until just cooked, seasoned and finished. Garlic and ginger are commonly used for aroma.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Shrimp and Chicken Soup with Fried Tofu

  Shrimp chicken stewed tofu is a dish featuring shrimp, chicken, and tofu. Tofu is sliced and pan-fried until golden, then simmered with blanched shrimp and seasoned chicken broth to absorb the rich flavors.
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  Changsha One-Style Local Chicken

  Changsha One-Style Local Chicken is a Hunan dish made with local chicken, cooked by stewing or stir-frying with chili, ginger, and garlic. It has a fresh spicy flavor and tender meat.
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  Changsha Special Smelly Mandarin Fish

  Stinky mandarin fish is made by salting and fermenting fresh mandarin fish, then stir-frying ginger, garlic, and chili in hot oil, adding water and seasonings to braise. The flesh is firm with a unique fermented aroma and tender texture.
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  Chicken Broth Shrimp and Tofu Pan-fried

  Chicken broth shrimp and tofu pan-fried is a Chinese dish made with chicken broth, shrimp, and tofu, pan-fried to perfection. The tofu absorbs the freshness of the broth, paired with tender shrimp for a rich flavor.

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