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Cai Geng Xiang (Longyan Store)

Hunan cuisine · ⭐ 3.3

Room 101, No. 88 Longyan 4th Road

Dishes

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  Fried Tofu with Pork Belly Stir-fry

  A homestyle dish combining stir-fried pork belly and fried tofu, seasoned with fermented bean paste and vegetables for a rich, savory flavor.
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  Young Ginger Stir-fried Bullfrog

  A Sichuan dish featuring young ginger and bullfrog stir-fried together, offering a fresh, spicy, and aromatic taste.
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  Sour Cabbage Stir-Fried with Minced Pork

  A classic home-style dish made with sour cabbage and minced pork, stir-fried to perfection for a tangy and savory flavor.
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  Hanging Pot Duck with Rice

  A dish featuring duck cooked slowly in a hanging pot with rice and spices, resulting in tender meat and rich flavor.
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  Large Beef Stew with Vermicelli

  Large beef pieces are stewed slowly with sweet potato vermicelli, resulting in tender meat and flavorful noodles soaked in rich broth.
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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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  Cypress Mushroom Braised Chicken

  Cypress mushroom braised chicken is made with fresh cypress mushrooms and chicken, stir-fried then slowly stewed in water. The chicken is tender, the mushrooms fragrant, and the broth rich with a distinctive forest flavor.
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  Hot Pot Yellow Croaker

  Mainly made with yellow croaker, paired with tofu and Chinese cabbage, cooked in clear broth or water. The soup is clear, the fish meat tender and delicious.
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  Stir-Fried Loofah

  Stir-fried loofah is a dish primarily made with loofah, featuring a simple preparation method that preserves the vegetable's natural flavor. Peel the loofah, cut it into slices, and mince ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the loofah slices and stir-fry until cooked through. Season with salt and a small amount of chicken essence.
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  Blood Duck

  A Hunan specialty made with duck blood and meat, stir-fried with chili and spices for a rich, spicy flavor.
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  Bamboo-Wrapped Duck

  A traditional Chinese dish featuring duck meat wrapped in bamboo leaves and steamed to perfection, resulting in a tender, fragrant flavor.
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  Stir-fried Pork Kidney and Liver

  A stir-fry dish featuring pork kidneys and liver, sliced and marinated with wine and starch, then quickly cooked with green peppers and onions.
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  Cai Geng Xiang Dangjia Fish Head

  Fresh fish head cooked with Hunan-style chili, fermented black beans, ginger, garlic, and other seasonings. The fish head is tender, the broth rich and spicy with a fragrant flavor, showcasing authentic Hunan cuisine.
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  Stir-Fried Bok Choy with Garlic

  A simple and healthy dish made by stir-frying fresh bok choy with garlic, resulting in a crisp and savory side dish.
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  Stewed Pig's Tripe with Green Pepper

  Green pepper stewed pig stomach is a dish made primarily with pig stomach and green peppers. After cleaning, the pig stomach is sliced and cooked slowly with green peppers and seasonings until tender and flavorful, while the peppers remain crisp.

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