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Ai Xiang Shou Xiangcai Guan · Lao Changsha Barbecue Da Pai Dang

Hunan cuisine · ⭐ 3.6

No. 8 Honglou Road, Building 3, Unit 106

Dishes

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  Countryside Yellow Beef

  Countryside Yellow Beef is a dish featuring free-range yellow beef as the main ingredient. Typically using brisket or shank cuts, the meat is firm and chewy. The beef is cut into chunks, soaked in water to remove blood, then blanched with ginger slices and scallions. It is then stewed for a long time with spices such as star anise, cinnamon, bay leaves, and Sichuan peppercorns, along with soy sauce and cooking wine, until tender and flavorful. The finished dish has a yellowish-brown color, a rich beef aroma, and a tender yet resilient texture.
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  Farmhouse Stone-Milled Tofu

  Farmhouse stone-ground tofu made from soybeans, ground traditionally and cooked to preserve bean aroma and smooth texture. No chemical additives are used; it's coagulated with brine, resulting in a soft, elastic texture.
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  Spicy Chopped Pepper Organic Fish Head

  Steamed organic fish head with chopped chili sauce is made from fresh organic fish head and a specially prepared chili paste. The fish head is cleaned and topped with the chili sauce, then steamed to perfectly blend the spicy aroma of the chili with the freshness of the fish head.
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  Chef's Rich Turtle Soup

  Chef's Rich Turtle Soup is a traditional Chinese soup dish, primarily made with fresh soft-shelled turtle as the main ingredient, simmered together with pork bones, old hen, and Jinhua ham. During preparation, the cleaned turtle is placed in a large pot with pork bones and chicken, covered with ample water, brought to a boil over high heat, skimmed of impurities, then simmered over low heat for several hours until the broth becomes thick, milky-white, and rich, and the ingredients are tender. The finished soup has a creamy white color and a deeply savory flavor, with tender turtle meat.
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  Braised Intestines in Original Flavor

  Fresh pork intestines are slowly stewed with secret seasonings to retain their natural flavor, resulting in a rich and tender dish.
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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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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Crawfish (No Rice)

  Spicy crawfish cooked with chili, Sichuan pepper, and garlic, served without rice for a bold, aromatic flavor.

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