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May Xiang Cai Restaurant • Stinky Mackerel (Yu Quan Lu Branch)

Hunan cuisine · ⭐ 4.5

No. 2 Yuquan Road (280 meters on foot from Exit B Northeast of Tiancun Metro Station)

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Double Pepper Fish Head

  Double Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
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  Large Bowl of Sea Slime

  A large bowl of土笋 (a marine环节 animal, scientifically known as Phascolosoma esculenta) is a dish where the ingredient is cleaned and boiled to release its gelatin, forming a transparent gel. It is then mixed with seasonings like soy sauce, vinegar, garlic, and chili, and can be served with garnishes such as cilantro or crushed peanuts.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Miluo Sweet Potato Noodles

  Milo sweet potato vermicelli is a noodle dish made primarily from sweet potato starch, formed into thin, elongated strands by steaming and drying the starch-water mixture. Typically cooked and then mixed with seasonings or stir-fried with vegetables and meat, it offers a smooth, elastic texture.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Clay Pot Lentils

  Potato bean stew is a home-style dish primarily made with green beans, pork, and pot sauce. After the green beans are cooked until tender, they are combined with stir-fried pork and placed into a clay pot, then seasoned with pot sauce and适量 water, slow-cooked until the beans are soft and the pork is fully flavored.
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  Premium Stinky Mandarin Fish

  Premium stinky mandarin fish is made from fresh mandarin fish, fermented after marinating. After several days of salt and spice curing, it develops a slight odor. Then pan-fried and simmered with broth, ginger, and scallions to absorb the rich flavors, resulting in tender, delicious meat.
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  Perilla-smelled Mandarin Fish

  Braised mandarin fish with perilla, made from fresh mandarin fish fermented and cooked with perilla leaves, ginger, and garlic. The fish has a slight fermentation aroma but remains tender, absorbing the unique fragrance of perilla during stewing.
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  Braised Beef Ribs, Tendon, and Radish Stew

  Braised beef short ribs and tendon stew with radish features beef short ribs and tendons blanched to remove odor, then slowly cooked with ginger, scallions, soy sauce, cooking wine, and rock sugar until tender. White radish is added and simmered until fully cooked, resulting in a rich, flavorful broth.

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