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Pin Wei Xiang Chu · Private Xiang Cai (Ma Lian Dao Store)

Hunan cuisine · ⭐ 4.8

No. 28 Honglian South Road, Guang'anmenwai Subdistrict, Unit 6-1, 1st Floor (Entrance of Honglian Building, Building B)

Dishes

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  18-Second Tea Oil Stir-Fry Beef

  Thin slices of yellow beef are quickly stir-fried with tea oil and seasoned with scallions, ginger, garlic, and spices, cooked in under 18 seconds to retain tenderness.
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  Stir-fried Youxian Tofu

  Xiao Chao Youxian Xianggan is a home-style stir-fry dish primarily made with Youxian tofu skin. It is typically prepared with辅料 such as green peppers, red peppers, and garlic slices. The tofu skin is cut into pieces and stir-fried together with the配料, then seasoned to create a flavorful dish. The cooking process emphasizes proper heat control to allow the tofu skin to absorb the flavors of the seasonings, resulting in a soft yet chewy texture.
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  Black-feathered Chicken Stewed in Camellia Oil

  A dish featuring black-feathered native chicken braised with camellia oil, ginger slices, and green onions. The chicken, blanched first, is stewed in camellia oil to absorb its fragrant aroma, resulting in tender and flavorful meat.
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  Dry Pot Smoked Bamboo Shoots

  Dry Pot Smoked Bamboo Shoots is a dish featuring smoked bamboo shoots as the main ingredient, accompanied by pork belly, green pepper, and red pepper. The shoots are blanched first, then stir-fried with sliced pork belly and seasonings, finally simmered slowly to absorb the rich flavors.
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  Spicy Sichuan-style smoked bamboo shoots with cured pork

  Dry Pot Smoked Bamboo Shoots with Preserved Pork is a dish primarily made with smoked bamboo shoots and preserved pork. Soak the smoked bamboo shoots in advance, then cut them into segments, and slice the preserved pork. Heat oil in a wok, first stir-fry the preserved pork until it releases its fat, then add the smoked bamboo shoots and stir-fry together. Finally, add seasonings such as doubanjiang (fermented broad bean paste), garlic slices, and ginger slices, and stir-fry until well flavored.
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  Signature Red-Braised HanShou Old Turtle

  Made with Hunan's old softshell turtle as the main ingredient, paired with ham, mushrooms, and bamboo shoots, colored with red yeast rice and simmered slowly in premium broth. The dish features a bright red color, tender turtle meat, and rich sauce.
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  Clay Pot Stewed Lotus Root from Honghu

  A stew featuring fresh Honghu lotus root as the main ingredient, combined with pork bones or chicken, slow-cooked in a clay pot. The lotus root is cut into pieces and cooked together with the辅料, covered with water and simmered over low heat until tender and flavorful.
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  Private Xiang-style Pork Intestine Pot

  Private湘厨肥肠钵 features pork intestines cleaned, blanched, and stewed, then stir-fried with chili, garlic, ginger, and doubanjiang, finally simmered in broth until tender and flavorful.
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  Braised Old Softshell Turtle

  Red-braised old softshell turtle is a dish primarily made with old softshell turtle, supplemented with ingredients such as ham, mushrooms, scallions, and ginger. It is prepared by slow stewing over low heat. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered for a long time to make the meat tender and the flavor rich.
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  Internet Celebrity Old Changsha Meat Broth Rice

  Internet Celebrity Old Changsha Meat Broth Rice is a Hunan specialty dish made with rice and rich meat broth, along with stewed meat. Main ingredients include rice, pork or chicken, and scallions, cooked by stewing for a delicious and fragrant flavor.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.

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