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Xiang Shi Nian (Time Ola Branch)

Hunan cuisine · ⭐ 4.0

C203, Times Outlets, No. 168, Ouzhou North Road, High-tech Industrial Park

Dishes

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  Mixed Stir-Fry

  A stir-fry dish made by mixing various ingredients and cooking them together, featuring vegetables like bell peppers, carrots, and onions, along with meat such as pork or chicken, and a touch of seasonings. Cut ingredients into small pieces, heat oil in a pan, then stir-fry in order, adding salt and soy sauce until fully cooked.
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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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  Sichuan-Style Basa Fish Slices

  Sichuan-style basa fish slices are tender and spicy, made with chili, garlic, and fermented bean paste.
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  Steam Pot Duck

  A Hunan specialty dish made by steaming duck with ginger, scallions, and goji berries in a steam pot, preserving its original flavor and tenderness.
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  Chili Stir-Fried Pork

  A classic Hunan dish made by stir-frying pork slices with fresh chili peppers, resulting in a spicy and fragrant flavor.
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  Stir-Fried Beef

  Stir-fried beef is a dish made primarily with beef, seasoned with scallions, ginger, garlic, and other ingredients, quickly stir-fried in a hot wok with cold oil. Beef slices or strips are marinated, then cooked with vegetables like bell peppers and onions to keep the beef tender and the vegetables crisp.
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  Pork Lard Stir-Fried Vegetables

  A traditional Chinese home-style dish made by stir-frying seasonal vegetables like bok choy or mustard greens with pork lard, resulting in a rich and savory flavor.
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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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  Old Jar Sichuan Sour Cabbage Fish

  A classic Sichuan dish featuring fresh carp simmered with traditional sour cabbage, offering a tangy and spicy flavor profile.
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  Cauliflower

  Cauliflower, also known as cauliflower or Romanesco, primarily uses white florets as the main ingredient. When cooking, it is usually broken into small florets, cleaned thoroughly, and then prepared through various methods such as stir-frying, boiling, or roasting. With appropriate seasonings, its natural flavor can be preserved, resulting in a crisp texture.
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  Camphor Tree Mushroom

  Wood ear mushroom is a type of edible fungus, primarily using fresh or dried wood ear mushrooms, often cooked with meat or vegetables. It is usually soaked, cleaned, and then stir-fried, stewed, or boiled, either alone or with other ingredients.
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  Stuffed Tofu

  A traditional Chinese dish where tofu is filled with minced meat or shrimp and steamed until tender, offering a delicate balance of flavors.
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  Spicy Crab

  Spicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.

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