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Chu Xiang Yuan Private Fish (Zhongzheng Tianjie Branch)

Hunan cuisine · ⭐ 4.5

Northwest corner of the intersection of Bingzhou West Street and Bingzhou North Road

Dishes

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  Sichuan-style Chicken Noodles

  Sichuan-style chicken noodle salad is made with boiled noodles as the main ingredient, combined with shredded cooked chicken, and garnished with cucumber strips, carrot strips, and other vegetables. It is dressed with a sauce made from soy sauce, vinegar, chili oil, Sichuan pepper powder, minced garlic, and chopped scallions, then mixed thoroughly before serving.
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  Signature Pig's Head Meat

  Signature pork head meat is made from pig's head, cleaned, blanched, and braised. Aromatic spices like star anise, cassia bark, and bay leaves are added during braising to make the meat tender and flavorful.
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  Jin-Xiang Stewed Vegetable Dish

  A homestyle dish blending Shanxi and Hunan flavors, featuring pork belly, tofu, potatoes, and green peppers stewed together for a rich, savory taste.
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  Charcoal Copper Hot Pot

  A copper pot heated by charcoal is used to cook a variety of ingredients such as meat, seafood, and vegetables in a flavorful broth.
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  Stir-Fried Noodles with Seasoning

  Stir-fried noodle soup is made with noodles, vegetables, and meat. It features aromatics like scallions, ginger, and garlic first stir-fried in oil, then simmered with broth or water, followed by adding noodles and cooking until done.
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  Private Fish Recipe

  Private fish dish uses fresh carp or crucian carp, marinated and pan-fried until golden brown on both sides. Add ginger slices, scallions, garlic, stir-fry, then pour in broth or water to braise. Finally add tofu and bean sprouts to simmer together, making the fish tender and flavorful.
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  Braised Pork Belly with Secret Sauce

  Braised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Shanxi-style Fried Pork with Oil

  A traditional Shanxi dish featuring pork tenderloin stir-fried with oil and vegetables like mushrooms, bell peppers, and carrots, resulting in a savory and tender texture.
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  Stewed Yellow River Carp in Sauce

  Yellow River carp is marinated, pan-fried, and simmered in a savory sauce of soy, sugar, and wine for rich flavor and tender texture.
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  Yellow River Carp with Flatbread

  A dish featuring Yellow River carp stewed with aromatics, served with flatbread soaked in the flavorful broth.

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