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Enshi Tujia Cuisine

Hunan cuisine · ⭐ 4.2

Nanhu Mingdu Zone A, C1-9-10, Fu'an Street

Dishes

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  Cold-mixed crucian carp

  Cold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
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  Enshi Preserved Pork Rib

  A traditional dish from Enshi made with cured and dried pork ribs, slow-cooked with vegetables like potatoes and beans, offering a rich, savory flavor.
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  Pressed Chili Potato Slices

  A spicy stir-fry dish made with sliced potatoes and freshly pressed chili paste, offering a crisp texture and bold flavor.
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  Stir-fried Enshi Potato Slices with Chilli Peppers

  Stir-fried Enshi potato slices with Zha Guang Jiao (a type of chili) is a dish made with Enshi potato slices and chili peppers, quickly stir-fried with seasonings. It has a fresh and spicy taste with a crisp texture.
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  Pig's stomach chicken soup

  Pig stomach chicken soup is made with pig stomach and chicken as main ingredients, cleaned and simmered with ginger slices and goji berries. Pig stomach is washed repeatedly with salt and vinegar to remove odor, then cooked slowly with chicken until the broth is clear and ingredients are tender.
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  Minced Meat with Tofu Residue

  Meat and tofu residue stir-fry is a dish made from tofu residue and minced pork, mixed with seasonings like doubanjiang, scallions, ginger, and garlic, then stir-fried. A little water or broth is added for a soft, tender texture.
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  Fatty Intestine and Fish Head

  A Sichuan dish featuring pork intestines and fish head braised together with spicy seasonings like doubanjiang and chili.
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  Preserved Meat and Potato Rice

  A Chinese home-style dish made by stir-frying preserved meats, potatoes, and rice together for a savory, aromatic meal.
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  Preserved Radish with Salted Pork

  Preserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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