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Xiaoxiang Courtyard (Xiaohe Commercial Center Branch)

Hunan cuisine · ⭐ 4.0

Room 108, No. 3, Daxin Zhong Road, Xiaohe

Dishes

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  12-Second Flame Beef

  A quick-cooked Chinese dish featuring tender beef slices stir-fried in high heat with seasonings and vegetables, finished with a splash of hot oil for aroma.
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  Stewed Country Chicken

  A traditional home-style dish made with free-range chicken and vegetables, slowly stewed in savory sauce until tender.
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  Spicy Pig Trotter

  Stewed pig trotters, a dish featuring pig trotters as the main ingredient, are typically blanched and then simmered or braised with seasonings until tender and flavorful. Common ingredients include ginger, scallions, star anise, soy sauce, and rock sugar; some recipes add doubanjiang or chili for extra flavor.
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  Small Fish and Shrimp

  A dish featuring small fish and shrimp, typically pan-fried or stir-fried with葱姜蒜, seasoned with a touch of soy sauce, cooking wine, or chili for flavor.
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  Hand-grab Cumin Steak

  Grilled beef steak marinated with cumin and spices, served for hand-eating.
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  Mashed Chili and Pork

  A Hunan specialty dish where roasted chili peppers are mashed and stir-fried with seasoned pork for a spicy, aromatic flavor.
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  Organic Cauliflower

  Organic cauliflower is primarily made from fresh organic cauliflower, which is washed and cut into small florets. It is cooked by blanching or light stir-frying to preserve its natural flavor. It can be simply seasoned with garlic, salt, and a small amount of oil, or stir-fried together with other vegetables or meat.
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  Sichuan-Style Boiled Fish

  A Sichuan-style dish featuring fresh river fish simmered in a spicy, numbing broth with vegetables and chili peppers.
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  Softshell Turtle Stewed with Free-range Chicken

  A rich stew of softshell turtle and free-range chicken, slow-cooked to tender perfection with aromatic spices.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Flower Stone Tofu

  Hua Shi Xiang Gan is a dish made primarily from dried tofu, typically stir-fried with cauliflower after blanching the tofu to remove any odor. It's cooked with葱姜蒜 and seasonings until flavorful.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Spicy and Sour Chicken Offal

  Spicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.

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