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Xi Zhong Yuan · Hunan Cuisine (Future Science City Branch)

Hunan cuisine · ⭐ 4.8

Lutuan East Road, South Zone of Future Science City

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Double Peak Oil Tofu

  Double Peak Oil Tofu is a dish primarily made with fried tofu pockets. Typically, the tofu is halved and filled with seasoned meat or vegetable stuffing, then pan-fried or braised. Common seasonings include soy sauce, cooking wine, scallions, and ginger, allowing the tofu to fully absorb the flavorful broth, resulting in a soft, tender texture with rich layers of taste.
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  Spicy Fish Offal Bowl

  Spicy fish offal pot features fish head, bones, and skin, paired with vegetables like bean sprouts, wood ear mushrooms, and greens, simmered in broth or water. Fish offal is blanched to remove odor, then stewed with ingredients and seasoned.
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  Stir-fried Toubai Cabbage with Oil渣

  Stir-fried Toubai Cabbage with Oil渣 is a traditional Chinese home-style dish made with Toubai cabbage and oil渣. The cabbage is cut into pieces and stir-fried with the oil渣, resulting in a fragrant and slightly greasy taste.
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  Stir-fried Local Chili with Pork

  Sliced native chili peppers and pork are stir-fried together, with the chili providing heat and the pork offering a firm texture.
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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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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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  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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  Stir-fried smoked bamboo shoots with preserved pork

  Smoke-braised bamboo shoots stir-fried with cured pork is a traditional delicacy, primarily made from smoked bamboo shoots and preserved pork. The preparation involves soaking the smoke-braised bamboo shoots in advance, slicing the cured pork and stir-frying it to render out the fat, then adding minced garlic, chili peppers, and other seasonings to sauté until fragrant. Finally, the soaked bamboo shoots are added and stir-fried until fully flavored, ready to be served.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.

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