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La Ka Ka Xiao Qiao Huang Gui Niu (He Sheng Hui Store)

Hunan cuisine · ⭐ 4.8

Unit B2-29B, Basement Level 2, Hesheng Hui Mall, Xidawang Road (next to An San Pang)

Dishes

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  Fresh Loofah Stir-Fry

  Fresh loofah is a light dish featuring loofah as the main ingredient. After peeling and cutting, it's blanched or stir-fried quickly to retain its tender texture. Minimal seasoning with just a bit of salt highlights its natural sweetness and smoothness.
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  Fragrant Rice

  Fragrant rice is a staple food made primarily from rice, steamed to perfection. A bit of oil, salt, or seasoning is added to make each grain distinct and aromatic. Sometimes it's enhanced with scallions, carrots, ham cubes, or other ingredients for extra flavor.
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  Dry Pot Shredded Lotus Cabbage

  Dry pot shredded lotus cabbage is a Sichuan dish made with lotus cabbage, chili, garlic, ginger, and other seasonings, stir-fried in a dry pan. The dish has a fresh and slightly spicy flavor, with crisp vegetables and a strong regional taste.
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  Spicy Pork Intestines with Dried Chili

  Dry-braised pork intestine with white chili is a dish made from pork intestine, stir-fried with white chili, garlic, ginger, and scallions. The cleaned and boiled intestine is sliced and stir-fried with white chili, then seasoned and reduced to a glossy sauce.
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  Stir-fried Mountain Bamboo Shoots with Preserved Pork

  A dish featuring fresh mountain bamboo shoots and cured pork, slowly stewed together in a dry pot to infuse the pork's fat into the shoots for enhanced flavor, with minimal seasoning to highlight the natural saltiness of the pork and the sweetness of the shoots.
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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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  Lotus Root and Pork Bone Soup from Honghu Lake

  Honghu lotus root and pork bone soup uses fresh Honghu lotus root and pork bones. After blanching the bones, they are simmered with sliced lotus root in water until the broth turns milky and the lotus slices become tender. Minimal seasoning preserves the natural flavors.
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  Stir-Fried Flower Lobster

  Stir-fried live花龙 is a dish primarily featuring fresh花龙 lobster as the main ingredient, stir-fried quickly with seasonings such as green onions, ginger, and garlic. After preparation, the花龙 lobster is cut into segments and rapidly stir-fried at high heat with seasoning to maintain its tender and fresh texture.
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  Stir-Fried Yellow Beef

  Stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, quickly stir-fried with辅料 like green onions, ginger, and garlic. The beef slices are marinated and then stir-fried at high heat with vegetables to keep the meat tender and flavorful.
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  Minced Meat Steamed Egg

  Minced pork meatballs steamed with eggs, a dish where seasoned pork is shaped into patties and placed on egg mixture, then steamed until tender and fragrant.
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  Fried Tofu with Preserved Ear Tips

  A stir-fry dish made with fried tofu and braised pork ears. Cut tofu into cubes, blanch the ears, then stir-fry with葱姜蒜, adding soy sauce and cooking wine until flavorful.

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