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湘湘子·湖南下饭菜(赤岗店)

Hunan cuisine · ⭐ 4.3

Shop B1-104 & B1-105, No. 29-8 West Xi Jie, Hongwei New Village

Dishes

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  Sautéed Qin川 Yellow Beef

  Xiao Chao Qinchuan Yellow Beef is a dish featuring Qinchuan yellow beef stir-fried quickly with vegetables like green and red peppers. The beef slices are marinated and then stir-fried at high heat to keep the meat tender and the vegetables crisp.
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  Braised Pork Shred with Soft Tofu

  Braised pork shreds simmered gently with soft tofu, creating a rich and savory dish.
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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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  Organic Cauliflower

  Organic cauliflower is primarily made from fresh organic cauliflower, which is washed and cut into small florets. It is cooked by blanching or light stir-frying to preserve its natural flavor. It can be simply seasoned with garlic, salt, and a small amount of oil, or stir-fried together with other vegetables or meat.
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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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  Stewed Chicken Offal with Chili

  Stir-fried chicken offal with pickled chili is a dish featuring chicken organs (gizzard, liver, heart) and pickled chili. Chicken offal is cleaned, sliced, and stir-fried quickly with chili after oil is heated.
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  Xiangtan Huashi Fragrant Tofu

  Xiangtan Huashi tofu is a dish featuring local specialty tofu. Sliced tofu is stir-fried with green pepper, red pepper, and garlic, then seasoned with soy sauce, salt, and a touch of sugar until the tofu is flavorful and slightly caramelized.
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  Pan-Fried Earth Eggs

  Pan-fried earth eggs with a golden crust and tender center, seasoned simply to highlight their natural flavor.
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  Rice Field Duck

  A traditional dish made with ducks raised in rice fields, slow-cooked with rice and spices for a rich, fragrant flavor.
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  Stir-fried Local Chicken with Tea Oil

  Tea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.
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  Hengyang Hot Dipping

  A specialty snack from Hengyang, Hunan, featuring various ingredients simmered in a rich, spiced broth for deep flavor.
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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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  Changsha-style Crawfish

  Changsha-style crayfish is made with fresh crayfish and seasoned with chili, Sichuan pepper, ginger, garlic, onion, and other spices. Clean and blanch the crayfish to remove odor, then stir-fry with oil and aromatics, finally stew with seasonings until flavorful.
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  Spicy Catfish

  A Sichuan-style dish made with fresh catfish stir-fried with chili, Sichuan pepper, and aromatics, delivering a bold, spicy, and numbing flavor.
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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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