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Xiang Xiao Wan · Hunan Home Cooking (Jingsong Branch)

Hunan cuisine · ⭐

Units 103–104, Level 1, Huateng Beitang Business Building, No. 37 Nanmofang Road

Dishes

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  Stir-fried loofah with egg

  Steamed loofah with fried eggs is a home-style dish using loofah and eggs. Cut loofah into segments, add golden-fried eggs, simmer gently with water or broth until tender and flavorful, then adjust salt to taste.
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  Spicy Pork Fried Rice You Can't Get Enough Of

  Stir-fried pork with chili rice features sliced pork and peppers, stir-fried together with seasonings like soy sauce, salt, and garlic, then mixed into cooked rice.
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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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  Spicy Pot Beef with Skin

  Spicy pot with skin-on yellow beef is a dish featuring skin-on yellow beef as the main ingredient. After pre-processing, the beef is cut into pieces and stir-fried with chili, Sichuan pepper, ginger, garlic, and seasonings, then stewed until flavorful. The dish has a bright red color, tender meat, and rich aroma.
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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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  Mashed Chili with皮蛋

  A cold dish made with green peppers and preserved eggs. The peppers are grilled, peeled, then crushed with the eggs in a mortar and mixed with seasonings. No heating is required during preparation, highlighting the natural flavors of the ingredients.
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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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  Hunan smoked pork with bamboo shoots

  Hunan smoked pork with smoked bamboo shoots is a dish featuring Hunan smoked pork and dried smoked bamboo shoots. The pork is cured and air-dried, while the bamboo shoots are dried and smoked. Cooked together in a pot with water over low heat, the pork's fat and aroma infuse into the bamboo shoots until tender and flavorful.
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  Hunan-style Pork with Chili

  Hunan chili stir-fried wild boar pork is a dish primarily made with wild boar pork and chili peppers. The preparation involves slicing the wild boar pork, stir-frying it together with fresh chilies, adding appropriate seasonings, and cooking until the meat becomes tender and the chili aroma fills the air.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Flavorful Stir-Fried Pig Liver

  Stir-fried pig liver with flavor is a Chinese dish using pig liver as the main ingredient, typically paired with vegetables like green pepper, onion, or carrot. After soaking to remove odor, the liver is sliced and quickly stir-fried with seasonings to maintain tenderness. It's marinated and seasoned with soy sauce, cooking wine, starch, and finished with scallions, ginger, and garlic for aroma.
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  Stir-fried Fresh Beef

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. The beef is sliced thinly and stir-fried quickly with vegetables such as green peppers, red peppers, and onions to maintain the tender and fresh texture of the beef.

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