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Lao Wu Xiang Ju · Hunan Local Kitchen (Meilin Branch)

Hunan cuisine · ⭐ 4.4

Building 16, Jinlin Xinqu, Meihua Road

Dishes

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  Hanging Pot Old Water Duck

  A dish featuring old water duck slowly stewed in a hanging pot with vegetables and tofu, resulting in rich flavor and tender meat.
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  土白菜

  土白菜是一种以新鲜白菜为主料，经过清洗、切段后，用油锅煸炒，加入适量盐、蒜末等调料翻炒而成的家常菜。制作过程中通常不添加复杂配料，突出白菜本身的清甜与爽脆。
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  Stir-Fried Chicken in Large Plate

  A hearty dish of fresh chicken stir-fried with vegetables in a large serving plate, known for its tender meat and savory flavor.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Stir-Fried Pork Intestines

  Stir-fried pork intestines is a Chinese dish made from pig intestines, cleaned, sliced, and stir-fried with chili, garlic, ginger, and seasonings like soy sauce and cooking wine for a soft, flavorful texture.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Youxian Fragrant Tofu Cubes

  Youxian fragrant tofu skin is primarily made from Youxian specialty tofu slices, which are sliced, fried, and then stir-fried with chili peppers, garlic, and other seasonings. The dish has a golden color, with the tofu skin crispy on the outside and tender on the inside.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Sichuan-Style Boiled Male Mandarinfish

  Fresh male mandarin fish from Dongjiang, organic and tender, cooked in a spicy broth with vegetables and chili peppers, typical of Sichuan cuisine.
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  Old House Firewood Smoked Pork Belly

  Traditional pork belly cured and slowly smoked over wood fire, resulting in a rich aroma and savory flavor.
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  Old House Screw Meat

  A Sichuan dish featuring spiral-cut pork tenderloin, marinated and stir-fried to a crispy texture with bold spicy flavor.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.

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