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Shuimo Tianyuan (Huoyi Cheng Branch)

Hunan cuisine · ⭐ 4.5

Shop 215, 2nd Floor, Area A, Huoyicheng, No. 200 Hongfu Road

Dishes

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  Fresh One-Pot Dish

  A pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
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  Three Generations Family-Style Braised Pork

  Made with pork belly, blanched then slowly braised with rock sugar, soy sauce, dark soy sauce, cooking wine, and spices until tender and glossy red.
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  Braised Pork Trotters with Ginger, Chili and Stinky Tofu

  This dish features pork trotters and stinky tofu as main ingredients. The trotters are blanched, then stir-fried with generous amounts of sliced ginger and dried chili peppers. Soy sauce, cooking wine, and other seasonings are added. Stinky tofu cubes and water are then introduced, brought to a boil, and simmered over low to medium heat until the trotters are tender and flavorful, and the sauce has thickened. The finished dish has a bright red color, with collagen-rich trotters and tofu soaked in savory broth, combining the pungency of ginger and the aroma of chili for a uniquely rich flavor.
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  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.
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  Spicy Pork with Chili

  Spicy stir-fried pork with peppers is a Chinese home-style dish using pork and chili as main ingredients. Pork, usually belly or lean meat, is sliced thin or julienned; chili, often green or red pepper, is cut into pieces. First, pork is stir-fried to release oil, then chilies are added and cooked until just done. Seasoning completes the dish. Simple preparation, precise heat control.
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  Mashed Chili with皮蛋

  A cold dish made with green peppers and preserved eggs. The peppers are grilled, peeled, then crushed with the eggs in a mortar and mixed with seasonings. No heating is required during preparation, highlighting the natural flavors of the ingredients.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Bamboo Shoot and Chopped Chili Fish Head

  Fresh fish head steamed with chopped chili, a signature Hunan dish known for its spicy and aromatic flavor.
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  Dongting Lake Lotus Root Soup

  A traditional Chinese soup made with fresh lotus root and pork bones or chicken, simmered slowly to create a clear, delicate broth with tender, sweet lotus slices.
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  Stir-Fried Qinuan Beef in Eighteen Seconds

  Fresh beef stir-fried quickly with aromatics, delivering tender texture and authentic Qinuan flavor.
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  Hot Pot Jumping Frog in Stone Pot

  Stoneware Jumping Frog is a dish featuring frog legs as the main ingredient, stir-fried with vegetables like bean sprouts, wood ear mushrooms, and green peppers in a hot stone pot, then simmered with fermented broad bean paste, garlic, ginger, and chili to infuse flavor.
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  Scallion Oil Pancake

  Congyou Babao is a traditional snack made primarily from rice flour, mixed with scallions and seasonings to form a paste, then pan-fried in oil. Its outer layer is golden and crispy, while the inside is soft and glutinous, with a rich aroma of scallions.
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  Steamed Shrimp with Garlic and Vermicelli

  Steamed shrimp with garlic and vermicelli is a dish primarily made with fresh shrimp, vermicelli, and garlic. The preparation involves soaking the vermicelli until soft, placing it on the bottom of a dish, arranging the deveined shrimp on top, sprinkling with garlic and seasonings, then steaming until cooked.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Iron Plate Crystal Noodles

  Iron plate crystal noodles is a dish featuring crystal noodles made from sweet potato starch, known for their smooth texture. Cooked noodles are stir-fried in a preheated iron plate with scallions, ginger, garlic, green peppers, and carrots, then coated evenly with a savory sauce.
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  Intangible Cultural Heritage Xiang Lotus Seed and Native Pork Rib Soup

  This soup features Hunan's specialty Xiang lotus seeds and native pork ribs as the main ingredients. The ribs are first blanched to remove impurities, then simmered together with soaked Xiang lotus seeds in ample water over low heat for an extended period. The slow cooking process tenderizes the ribs and allows the marrow's essence to blend with the lotus seeds' delicate fragrance. The resulting broth is clear with a slight milky hue, offering a rich, savory flavor from the ribs complemented by the unique sweetness and soft, powdery texture of the lotus seeds.
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  Yellow Braised Sour Soup with Hanging Water Male Fish Head

  Yellow Braised Sour Soup with Hanging Water Male Fish Head is a stew dish featuring a male fish head as the main ingredient. Key components include a fresh male fish head, pickled mustard greens, pickled chili peppers, yellow lantern chili paste, ginger, and garlic. The basic method involves first pan-frying the fish head until golden on both sides, then stir-frying with pickled greens and chili peppers to release their aroma. Next, broth and yellow lantern chili paste are added, and the dish is simmered over low heat until the soup is rich and the fish head is fully flavored. The finished dish has a golden, sour, and spicy broth with tender fish meat.

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