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Tian Fan Xiang Garden

特色菜 · ⭐ 4.0

Nos. 81 & 83 Yuhang Road

Dishes

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  18-Second Stir-Fried Pig Liver

  Liver slices marinated with rice wine and soy sauce, quickly stir-fried with green peppers and onions in under 18 seconds to keep the liver tender.
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  Stir-Fried Snail and Shrimp

  A stir-fry dish made with snails and shrimp, seasoned with chili, ginger, and garlic for a spicy and aromatic flavor.
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  Spicy Pepper and Century Egg Mix

  Lai Jiao Pidan is a dish primarily made with preserved eggs and green peppers. The preparation involves roasting the green peppers until their skins turn blackened, peeling them, then placing them together with the preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  New-style Family Feast

  A modern fusion dish featuring fish balls, shrimp, chicken, mushrooms, and carrots in a clear broth, gently simmered for rich flavor and balanced nutrition.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Fresh Seafood Vermicelli Pot

  Fresh seafood is simmered with vermicelli and vegetables in a rich broth, creating a flavorful and nutritious dish.
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  Bamboo Shoot Loofah

  White jade loofah is a dish featuring loofah as the main ingredient. After peeling and cutting the loofah into segments, blanch in water until just cooked. Mix with minced garlic, salt, and a little chicken essence, then garnish with chopped green onions. The dish has a clear color and a crisp texture.
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  Old Changsha Spicy Pork Stir-Fry

  Old Changsha spicy pork stir-fry is a Hunan regional specialty featuring pork belly and green peppers. Sliced pork belly is stir-fried with green peppers and seasoned to create tender meat and spicy, fragrant peppers.
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  Meat Sauce Noodles with Hunan Style

  Meat Sauce Noodles with Hunan Style is a Chinese snack made with Hunan noodles, meat sauce, chili, and green onions. The noodles are cooked and mixed with rich meat sauce, offering a delicious and spicy flavor.
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  Lotus Leaf Steamed Pork with Sticky Rice

  Lotus leaf rice pork ribs is a dish made by wrapping marinated pork ribs in glutinous rice and steaming them. The pork ribs are marinated, mixed with soaked glutinous rice, wrapped in lotus leaves, and steamed until tender, offering a fragrant lotus leaf aroma and soft, sticky rice texture.
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  Pan-Seared Sea Bass

  Pan-seared sea bass made with fresh sea bass, marinated and then pan-fried until golden brown on both sides. The fish is fully cooked with a slightly crispy skin while maintaining its tender and fresh flavor.
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  King of Fish Head

  A spicy Sichuan dish featuring a large fish head simmered in a rich, aromatic sauce with chili and fermented bean paste.
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  Stir-fried Fresh Beef

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. The beef is sliced thinly and stir-fried quickly with vegetables such as green peppers, red peppers, and onions to maintain the tender and fresh texture of the beef.

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