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Xia Shang Fu (Wan Shou Road Branch)

Hunan cuisine · ⭐ 4.3

No. 28 Wanshou Road

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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  Stir-Fried Hunan Tofu Cubes

  Xiao Chao Hunan Tofu is a home-style dish featuring Hunan tofu as the main ingredient. Sliced tofu is stir-fried with green pepper, red pepper, and garlic, then seasoned with soy sauce, salt, and a touch of sugar until the tofu is flavorful and vegetables are just cooked.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Braised Fish Offal in Red Sauce

  Red-braised fish offal is a dish featuring fish parts like fish belly, roe, and intestines, cooked with scallions, ginger, garlic, and doubanjiang in oil, then simmered slowly with water or broth until tender and flavorful.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Blood Duck

  Blood duck is a dish made primarily from duck meat and blood. Duck is cut into pieces, blanched, then stir-fried with chili, ginger, garlic, and other seasonings. Duck blood is added at the end to blend in, infusing the meat with a unique flavor.
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  Spicy Stir-Fried Pig Liver

  Spicy stir-fried pig liver is a Chinese dish featuring pig liver slices marinated with wine and ginger to remove odor, then quickly stir-fried with chili, garlic, and ginger. The liver is tender, flavorful, and rich in taste.
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  Spicy and Sour Snail Meat

  Spicy and sour snail meat is a dish featuring snail meat as the main ingredient, typically stir-fried with chili, garlic, ginger, vinegar, and soy sauce for a tangy and spicy flavor.
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  Black Pork with Chanterelles

  Sliced black pork stir-fried with chanterelles, using black pork and chanterelles as main ingredients, quickly stir-fried in hot wok with cold oil to preserve the original flavors.

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