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Que Shi Xiang · Gold Medal Stir-fried Yellow Beef (EFC Financial City Store)

Hunan cuisine · ⭐ 4.6

Unit A310, 3rd Floor, Europe-America Financial City (next to Xinfaxian; above Jintailan)

Dishes

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  Fresh Tofu Delicacy

  A dish made with fresh tofu simmered in broth with shrimp and ham, offering a delicate and savory flavor.
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  Delicious Money Egg Rice Dish

  Money Egg is a Chinese home-style dish primarily made with eggs. The eggs are boiled, peeled, and then scored with a cross-shaped cut on the surface before being pan-fried in oil until lightly golden, giving them a shape resembling coins. It is typically stir-fried with seasonings such as soy sauce, salt, and green onions to allow the flavors to penetrate the egg, resulting in a soft and tender texture that pairs well with rice.
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  Chicken Offal Rice Dish

  A dish featuring chicken offal (such as heart, liver, and gizzard) stir-fried with green peppers and onions. The offal is cleaned, sliced, and quickly cooked with seasonings to retain tenderness and flavor.
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  Wuchang Rice

  Wuchang rice is made from high-quality Wuchang rice as the main ingredient, carefully washed to preserve the natural aroma of the rice. It uses an appropriate ratio of water to rice and strictly controls cooking time to achieve soft, flavorful rice with distinct, separate grains.
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  Tender Chicken with Young Ginger

  Tender chicken with young ginger is a dish made primarily with tender chicken and young ginger, stir-fried quickly in hot oil. It has a fresh and tender texture with a fragrant taste and unique ginger aroma.
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  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Spicy Eggplant with Preserved Egg

  Lai Jiao Qie Zi Pi Dan is a dish primarily made with eggplant, century eggs, and crushed chili peppers. The preparation involves roasting the eggplant until tender, mixing it with chopped century eggs and crushed chilies, then adding seasonings and stirring thoroughly to create a unique texture and flavor.
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  Stir-Fried Tenderloin

  Freshly sliced beef tenderloin stir-fried quickly to retain tenderness and flavor, a classic Cantonese dish.
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  Freshly Sliced and Stir-Fried Yellow Beef

  Fresh yellow beef is sliced and stir-fried with vegetables such as green peppers and onions. The beef is tender, the vegetables crisp, and the original flavors of the ingredients are preserved during cooking.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Braised Cauliflower in Clay Pot

  A classic Chinese dish featuring cauliflower simmered in a clay pot with ham and carrots, resulting in a rich, savory 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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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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