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湖南老饭铺(阳光科创店)

Hunan cuisine · ⭐ 4.6

3rd Floor, Building A, Sunshine Science & Technology Park, No. 104, Dongbin Road, Nanxin Road

Dishes

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  Stir-fried Loofah with Clams

  Loofah and clams are gently simmered together, resulting in a dish where the tender, sweet loofah blends harmoniously with the savory clams, creating a rich and aromatic broth.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Stir-Fried Eggplant with Garlic

  A classic home-style dish made by stir-frying eggplant with garlic and vegetables, resulting in a savory and aromatic 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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  Mountain Pepper Reservoir Fish Head

  Fresh reservoir fish head is simmered with mountain pepper, ginger, and scallions to create a rich, aromatic dish with tender fish meat and spicy flavor.
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  Mountain Oil Tofu

  A home-style dish made with oil tofu, vegetables, and minced meat, where the tofu absorbs the flavorful broth for a soft and savory taste.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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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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  Braised Pig Shank Bones

  A traditional Chinese dish made by slow-cooking pork shank bones in a savory sauce of soy sauce, sugar, and wine until tender.
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  Red Mustard Greens

  Red mustard greens is a dish primarily made with red mustard greens. After washing and blanching, it's stir-fried with garlic, ginger, and seasonings to retain its fresh, tender texture.
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  Drinkable Lamb Stew

  A hearty lamb stew with vegetables, slow-cooked to create a rich, drinkable broth. Tender lamb and flavorful vegetables make this dish perfect for cold weather.
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  Scallion Oil Intestines

  A Chinese dish made with pig intestines simmered in scallion oil and seasonings, known for its rich aroma and tender texture.
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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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