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Xiangshui Renjia Hunan Cuisine (Zhongshan Store)

Hunan cuisine · ⭐ 4.7

No. 14, Longtan Road, Zhongshanmen

Dishes

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  剁椒茶油鱼头

  剁椒茶油鱼头以新鲜鱼头为主料，搭配剁椒和茶油制作而成。鱼头经过处理后与剁椒一同蒸制，茶油用于增香提味，使鱼头肉质鲜嫩，口感丰富。
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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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  Spicy Frog Legs

  Spicy frog legs is a dish featuring frog legs as the main ingredient. The legs are skinned, cut into pieces, marinated with rice wine and ginger, then stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Some recipes add doubanjiang or hot pot base for extra flavor, followed by thickening the sauce to make the meat tender and rich in taste.
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  Return Fish

  Return fish is a dish made with fresh carp as the main ingredient. The fish is scaled, cleaned, and scored diagonally on both sides, then marinated with wine and salt. It's pan-fried until golden brown, then simmered with葱姜蒜, soy sauce, sugar, and vinegar to infuse flavor and thicken the sauce. Finally, it's garnished with chopped green onions or cilantro.
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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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  干锅千叶

  干锅千叶是一道以千叶豆腐为主要食材的菜肴，搭配青椒、红椒、洋葱等蔬菜，加入蒜末、姜片爆香后翻炒，最后加入调味料煮制而成。千叶豆腐经过焯水处理后吸味，口感嫩滑，与配菜一同入锅干烧，使味道融合。
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  干锅笋丝鸡

  干锅笋丝鸡是一道以鸡肉和竹笋为主要食材的菜肴。鸡肉切丝后与笋丝一同炒制，加入调料翻炒至熟，最后放入干锅中加热食用。制作过程中通常使用蒜、姜、辣椒等辅料提味。
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  我的辣椒炒肉

  这道菜以猪肉和辣椒为主要食材，将猪肉切片后与辣椒一同翻炒而成。通常先将肉片煸炒至变色，再加入辣椒继续炒制，使味道融合。
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  洞庭回头鱼

  洞庭回头鱼以新鲜的洞庭湖草鱼为主料，去鳞洗净后在鱼身两侧切斜刀，用姜片、葱段、料酒腌制片刻。将鱼放入蒸锅中蒸熟，取出后淋上预先调好的酱油、香醋、糖、蒜末和辣椒油混合的汁液，撒上葱丝和香菜点缀。
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  Stir-fried smoked bamboo shoots with preserved pork

  Smoke-braised bamboo shoots stir-fried with cured pork is a traditional delicacy, primarily made from smoked bamboo shoots and preserved pork. The preparation involves soaking the smoke-braised bamboo shoots in advance, slicing the cured pork and stir-frying it to render out the fat, then adding minced garlic, chili peppers, and other seasonings to sauté until fragrant. Finally, the soaked bamboo shoots are added and stir-fried until fully flavored, ready to be served.
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  Zu'an Clear Boiled Softshell Turtle

  Zu'an clear boiled softshell turtle is a traditional Chinese dish made with softshell turtle, ham, and mushrooms, slowly stewed in broth. It has a fresh taste, clear soup, and rich flavor.
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  Secret Sauce Large Smelly Catfish

  Secret Sauce Large Smelly Catfish is a Chinese dish made with large smelly catfish, marinated and grilled with a special sauce. It is characterized by tender fish meat and rich sauce flavor with a unique fermented taste.
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  Pickled Mustard Greens with Minced Pork

  Sour mustard greens with minced pork is a home-style dish using sour mustard greens and pork mince. Sauté the greens, cook the pork until it changes color, then stir-fry together and season to taste.
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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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