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Huize Family Taste Kitchen (Changyang Store)

Hunan cuisine · ⭐ 3.5

Unit 101-6, 1st Floor, No. 225, Jiazhou Shuizhun, Changyang Town

Dishes

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  Farmhouse Winter Bamboo Shoots

  Farmhouse winter bamboo shoots is a home-style dish made with fresh winter bamboo shoots, usually stir-fried with cured pork, ham, or pork. After peeling and blanching to remove bitterness, the shoots are stir-fried with ingredients to retain their crisp tenderness.
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  Steamed Small Fish Head with Chopped Chili

  Steamed small fish head with chopped chili is a dish made from fresh small fish heads, combined with chopped chili, ginger slices, green onions, and other seasonings, then steamed until tender to preserve the delicate texture.
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  Braised Beef Brisket with Potatoes

  Potato and beef brisket stew is a dish made primarily with beef brisket and potatoes. After blanching the beef to remove odor, it's cooked with potatoes, water, soy sauce, cooking wine, and ginger until tender and flavorful.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stir-fried腊Pork Ear Tips

  Stir-fried腊猪耳尖 is a dish made primarily from cured pork ear tips, sliced and quickly stir-fried with green peppers and garlic chives. It's seasoned with葱姜蒜 and调味料.
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  Stir-fried Dried Wild Radish

  Stir-fried dried wild radish is a dish made by stir-frying air-dried wild radish with garlic slices and chili peppers. The radish, after drying, becomes firm and crisp, absorbing the flavors of seasonings during cooking.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Stir-fried Pork Intestines

  Stir-fried pork intestines is a Chinese dish primarily made with pork intestines. After cleaning and cutting into segments, it is quickly stir-fried with辅料 such as chili peppers, ginger, and garlic. During preparation, seasonings like soy sauce and cooking wine are typically added to enhance flavor and achieve a crisp texture.
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  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
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  Old Changsha Fried Rice Noodles

  Old Changsha fried rice noodles is a Hunan local snack made with rice noodles,搭配豆芽、胡萝卜、青椒、肉丝等食材。先将米粉泡软，再与配料一同翻炒，加入酱油、辣椒油等调味料，炒至入味。
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  Spicy Hunan-style pork stir-fry with local chili

  This dish features Ningxiang local pork as the main ingredient, stir-fried with fresh chili peppers. The sliced pork is cooked together with chili to retain its tenderness and the chili's spicy aroma, enhanced by a touch of seasoning during preparation.
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  Stir-fried拆骨肉 with Green Pepper

  Green pepper stir-fried with boneless meat is a home-style dish using boneless meat and green peppers. Boneless meat, usually from pork or beef, is stewed, deboned, and diced; green peppers are washed and sliced. Stir-fry together with seasonings until cooked through.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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