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Xiangfu Lou (Century Park Branch)

Hunan cuisine · ⭐ 4.1

East Gate of Century Park, No. 10 Changcheng Road

Dishes

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  Preserved Radish with Salted Pork Stir-fry

  A classic home-style dish made by stir-frying preserved radish with salted pork, resulting in a savory and satisfying flavor.
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  Health-Preserving Pig's Trotter Chicken Soup

  Yangsheng Pig's Stomach Chicken Soup is a nourishing broth made with pig's stomach and chicken, simmered slowly with goji berries and red dates for rich flavor and health benefits.
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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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  Two-color Fish Head

  Double-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
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  Grandmother's Vegetable Steamed Corn Cake

  Grandmother's vegetable corn cakes are made from cornmeal mixed with pickled vegetables, shaped into窝窝头 and steamed. The dough is divided, rolled into balls, pressed to form凹 shapes, then steamed until cooked.
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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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  Changde Intestine and Tripe Pot

  Changde Intestine Pot is a dish made from pork large and small intestines, cleaned, blanched, and stewed with chili, ginger, and garlic for a soft, rich 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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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Beef Rice Noodles

  Beef rice noodles is a dish primarily made with tender beef and细米粉. The preparation involves slicing the beef thinly, marinating it with spices, then cooking it until tender. The cooked rice noodles are mixed with beef broth, and then topped with sliced beef, vegetables, and seasonings.
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  God of Food Tofu

  Chef's Tofu is a dish made with soft tofu, minced meat, mushrooms, and greens. The tofu is blanched, then stewed with sautéed meat and seasonings, finished with a thickened sauce that coats the tofu.

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