Close

Gan Xiang Yuanzi · Zhulin Yuanzi Restaurant (GuoMaotai Wang Lu Store)

Hunan cuisine · ⭐ 4.5

No. 29, Baiziwang Road

Dishes

• 

  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
• 

  Stir-Fried Hollow Bamboo Shoots

  Farm-style stir-fried water spinach stems is a home-cooked dish using water spinach stems as the main ingredient. Wash and cut the stems, then stir-fry quickly with garlic or chili in hot oil, season and serve.
• 

  Half Steamed Fish Head with Chopped Chili

  Half a large fish head dish made with fresh bighead carp head, seasoned with chopped chili, ginger slices, and green onions, then steamed. The fish head is marinated first, then steamed with chopped chili to infuse the flavor into the tender meat.
• 

  Nanchang Beer Duck

  Nanchang Beer Duck is a dish made primarily with duck meat, simmered with beer, ginger slices, green onions, star anise, and other seasonings. The duck meat is first blanched, then cooked slowly in a pot with the辅料 until tender and fully flavored. Beer plays a role in removing fishy odors and enhancing aroma during cooking.
• 

  Large Bowl Cauliflower

  Chinese cauliflower dish made by washing and breaking cauliflower into florets, then blanching or stir-frying with seasonings like garlic, chili, or soy sauce. Often paired with meat slices or carrots.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Stir-fried Wild Mustard Greens with Camellia Oil

  Stir-fried Wild Mustard Greens with Camellia Oil is a home-style dish made by quickly stir-frying wild mustard greens with camellia oil. The main ingredients are wild mustard greens and camellia oil, with a fresh and delicate taste.
• 

  Changde Clay Pot Pork Intestines

  Changde土钵肥肠 is a dish made primarily from pork intestines, cleaned and then stewed in an earthen pot with chili, garlic, ginger, and other seasonings. It's typically flavored with fermented broad bean paste and soy sauce for a soft, flavorful texture.
• 

  Hunan Rice Bowl

  Hunan Rice Bowl is a Hunan specialty dish made with rice and various ingredients such as minced meat, vegetables, and sauce. The ingredients are usually steamed together with the rice in a small clay pot, offering a rich and delicious flavor.
• 

  Xiang-style Red Braised Stinky Mandarin Fish

  Xiang-style red braised stinky mandarin fish is a Hunan specialty dish, made with fresh mandarin fish braised with chili, ginger, garlic, and other seasonings, offering a fresh and spicy flavor with a unique fermented taste.
• 

  Xiangxi Grandmother's Pickled Vegetable Stir-Fried with Eggs

  Xiangxi grandmother's vegetable stir-fried with eggs is a home-style dish using Xiangxi grandmother's vegetables and eggs as main ingredients. Eggs are scrambled and cooked in hot oil, then mixed with chopped Xiangxi grandmother's vegetables for thorough blending. Minimal seasoning preserves the natural flavors of the ingredients.
• 

  Braised Smelly Mandarin Fish (Large Portion)

  Stinky mandarin fish is a traditional Anhui dish made by pickling fresh mandarin fish, then steaming and braising it slowly. Main ingredients include mandarin fish, ginger slices, green onions, soy sauce, cooking wine, and spices. Slow stewing infuses the fish with flavor and creates a rich broth.
• 

  Poyang Lake Taro Boiled Beef

  Poyang Lake Taro Boiled Beef is a dish made with Poyang Lake's special taro and fresh beef. The beef is boiled and then cooked together with the taro. It has a tender texture and unique flavor.
• 

  Poyang Lake Lotus Seed Pigeon Egg Chicken Soup

  This dish features Poyang Lake lotus seeds, pigeon eggs, and free-range chicken. After blanching the chicken, it's simmered with lotus seeds and pigeon eggs in a clay pot with water, slowly cooked until the chicken is tender and the broth rich. Lotus seeds are sweet and refreshing, pigeon eggs are silky, and the chicken soup is delicious and nutritious.
• 

  Shiitake Mushroom Pork Dumpling Egg Soup

  A soup made with minced pork, fresh mushrooms, and eggs. Pork and mushroom mix is shaped into patties, boiled in water, then eggs are added to form egg flowers, seasoned with salt and spices.

Reviews