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Yi Xiang Wei · Stir-Fried Fresh Hunan Cuisine (EFC Branch)

Hunan cuisine · ⭐ 4.7

No. 10, Haiou Road, Europe-America Financial City

Dishes

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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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  Large Bowl Cauliflower

  Chinese cauliflower dish made by washing and breaking cauliflower into florets, then blanching or stir-frying with seasonings like garlic, chili, or soy sauce. Often paired with meat slices or carrots.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Little Fish Loves Little Shrimp

  Xiao Yu Ai Xiao Xia is a dish featuring small fish and shrimp as main ingredients. After cleaning, they are pan-fried until golden and then stir-fried with seasonings like ginger, garlic, and soy sauce for a fragrant, crispy texture.
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  Dry Pot Yellow Perch

  Dry-braised yellow croaker is a dish featuring yellow croaker as the main ingredient, combined with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. It's fried or pan-fried at high heat and then stir-fried with seasonings. The fish meat is tender, fragrant, and rich in flavor.
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  Braised Pork with Poached Egg

  Braised pork and poached egg simmered together in a savory sauce, creating a rich and comforting 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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  Stir-Fried Guangdong Mustard Greens

  Steamed Cantonese Bok Choy is a vegetarian dish primarily made with fresh Cantonese bok choy. After washing the vegetables, they are briefly blanched and then quickly stir-fried in hot oil, seasoned with an appropriate amount of salt to preserve the crisp and tender texture of the greens.
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  Softshell Turtle

  Softshell turtle, with delicious meat and rich nutrition. First clean the turtle thoroughly, cut it into pieces, and marinate it with ingredients such as ginger slices and green onion segments. Then, sauté the spices in oil, add the turtle pieces, stir-fry, and add water to simmer slowly until the meat is tender and the broth is rich.
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  Bamboo Shoot Loofah

  White jade loofah is a dish featuring loofah as the main ingredient. After peeling and cutting the loofah into segments, blanch in water until just cooked. Mix with minced garlic, salt, and a little chicken essence, then garnish with chopped green onions. The dish has a clear color and a crisp texture.
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  Tea Oil Chicken

  Tea oil chicken features tender chicken cooked in tea oil, offering a rich, aromatic flavor unique to southern Chinese cuisine.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Chicken Feet

  Chicken feet are carefully prepared to achieve a tender skin and chewy, elastic texture. Typically marinated to absorb flavor, then finished by boiling, braising, or roasting, preserving the natural essence of the chicken feet while enhancing their delicious taste.

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