Close

芙蓉楼·健康湘菜(南油芙蓉王店)

Hunan cuisine · ⭐ 4.6

1st Floor, Yuehai Comprehensive Building, Yuehai Longcheng Road

Dishes

• 

  Fragrant Braised Pork

  Xiangli Stewed Pork is a dish made primarily with pork belly. The meat is cut into pieces, blanched to remove odor, then slowly stewed with soy sauce, sugar, and cooking wine until tender. Finally, the pieces are neatly arranged in a bowl and steamed to achieve a soft texture and glossy red color.
• 

  Spicy Chopped Pepper Thousand Island Fish Head

  Steamed thousand-island lake fish head with chopped chili, ginger, and scallions, delicately prepared by steaming or stewing to infuse the fish with rich flavors.
• 

  Original Flavor Free-Range Chicken

  A dish made with free-range chicken slowly simmered to preserve its natural flavor, resulting in a rich and savory broth and tender meat.
• 

  Ancient Method Stewed Lotus Root

  Ancient method stewed lotus root with ham and chicken, slowly cooked to tender perfection.
• 

  Handcrafted Stone-ground Tofu Stir-fried with Free-range Pork

  Handcrafted stone-ground tofu stir-fried quickly with free-range pork in hot oil. The tofu is smooth and tender, while the pork offers a balanced mix of fat and lean, delivering rich aroma. Main ingredients: stone-ground tofu and free-range pork; prepared by quick stir-frying over medium heat.
• 

  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.
• 

  Panda Bamboo Shoot

  Bamboo shoot dish features bamboo shoots as the main ingredient, blanched and stir-fried with wood ear mushrooms and carrots. Seasoned with soy sauce, salt, and sugar to maintain a crisp texture.
• 

  Bamboo Mushroom Meatball Soup

  A delicate soup made with bamboo mushrooms and pork meatballs, simmered in broth for a fresh and savory flavor.
• 

  Red Braised Fish Eggs and Fish Bladder

  Made from fresh fish roe and fish bladder, this dish is braised in red sauce. The fish roe is plump and chewy, the fish bladder tender and flavorful, with rich, aromatic broth and a bright red color.
• 

  Old Jar Chopped Chili Thousand Island Lake Fish Head

  Made with fresh fish head from Thousand Island Lake and aged chopped chili, slowly stewed to blend spicy and savory flavors.
• 

  Spicy Stir-Fried Pork with Chili

  A home-style dish made with fresh native pork and chili peppers. Sliced pork is stir-fried with chili segments and seasoned to achieve tender meat and spicy, aromatic flavor.
• 

  Fried Pork with Tofu from Changsha

  A Hunan-style home dish featuring tender tofu stir-fried with pork belly, seasoned with garlic and chili for a savory, slightly spicy flavor.
• 

  Pan-fried Quail Eggs

  Pan-fried Money Eggs is a Chinese dish primarily made with eggs. First, the eggs are boiled, peeled, and sliced into thick pieces, then pan-fried until golden brown on both sides. It is stir-fried with seasonings such as chili and garlic to enhance flavor.

Reviews