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Little Peppery · Hunan Mountain Home Cooking (Chang'an Vanke Store)

Hunan cuisine · ⭐ 4.3

2nd Floor, West Zone, Chang'an Vanke Plaza, Building C (next to Wei+ Roast Duck)

Dishes

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  Bowl of Native Pork

  A bowl of native pork made with fresh pork slow-cooked with ginger and scallions, resulting in tender meat and rich broth.
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  Crispy Sea Bass with Camellia Oil

  Fresh sea bass is fried in camellia oil until the skin becomes crispy while the flesh remains tender, served with a secret sauce for a rich flavor.
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  Sugar Dumpling

  A traditional sweet dumpling made with glutinous rice dough filled with brown sugar and sesame, steamed to perfection.
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  Crunchy Icey Milk Bean Curd

  Crunchy Icy Milk Bean Curd is made by mixing soft tofu, ice cubes, and milk. It has a crisp texture and refreshing coolness, ideal for cooling down in summer. Fresh tofu is cut into pieces, combined with ice and warm milk, then lightly sweetened with sugar or honey.
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  Carrot Stir-Fried with Rice Bran and Preserved Sausage

  Carrots stir-fried with rice bran and preserved sausage, mainly made from carrots, rice bran, and preserved sausage, cooked by quick stir-frying, with a crispy texture and slightly sweet and savory flavor.
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  Sour Cabbage Stir-Fried Rice Noodles

  Suancai stir-fried rice vermicelli is a dish primarily made with sour cabbage and rice sheets. The rice sheets are made from mung beans or starch and cut into strips; the sour cabbage is fermented Chinese cabbage, chopped and set aside. During cooking, the rice sheets are blanched and drained, then stir-fried together with the sour cabbage, seasoned with appropriate seasonings until fully flavored.
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  Sour Radish Stir-Fried Beef Tripe

  Sour radish stir-fried with beef tripe is a dish primarily made with beef tripe and sour radish. After cleaning and blanching the beef tripe to remove any odor, it is stir-fried together with sliced sour radish. Appropriate seasonings are added to allow the beef tripe to absorb the tangy aroma of the sour radish, resulting in a crisp texture and rich flavor layers.
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  Vinegar Stir-fried Earth Eggs

  A home-style dish made with free-range eggs, stir-fried with vinegar and seasonings. Eggs are beaten and cooked in a hot pan with a little oil until half-set, then vinegar and salt are added to finish cooking, resulting in tender, slightly tangy eggs.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  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.

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