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Gu Niu Xiang Beef Bone (Yueliangdao Store)

Hunan cuisine · ⭐ 3.9

Shop No. 121, 1st Floor, South Entrance, Building 5, Runhe Changjun

Dishes

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  Braised Pig Trotter with Tofu Skin

  Braised pig trotter with tofu skin, slow-cooked to tender perfection, absorbing rich flavors.
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  Cold-mixed lettuce

  Cold拌 lettuce is a dish made primarily with lettuce. After peeling and slicing or shredding the lettuce, it is either blanched or mixed directly with seasonings like soy sauce, vinegar, garlic, sesame oil, and chili oil.
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  Braised Shrimp

  Stewed shrimp is a dish made with fresh shrimp, blanched and then slowly cooked in a seasoned broth. The broth is typically made from soy sauce, spices like star anise, cinnamon, Sichuan pepper, and ginger, infusing the shrimp with rich aroma.
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  Red Bell Pepper Stir-fry

  A stir-fried dish made with fresh red bell peppers, garlic, and ginger, offering a spicy and crisp texture.
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  Spicy Ginger Chicken Feet

  Ginger-spiced chicken feet is a dish primarily made with chicken feet and ginger. The chicken feet are first processed and marinated, then cooked together with ginger, chili, and other seasonings until fully tender and well-seasoned.
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  Spicy Chicken Gizzard Hot Pot

  A spicy stir-fry dish made with chicken gizzards, chili peppers, and vegetables, popular in Sichuan cuisine.
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  Happy Clams

  A dish made with fresh clams stir-fried with garlic, chili, and green onions, offering a savory and slightly spicy flavor.
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  Spicy Edamame

  Spicy edamame is a cold dish made primarily with fresh edamame. After boiling and shelling, the beans are mixed with garlic, soy sauce, vinegar, and sesame oil for a refreshing, full-bodied taste.
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  Refreshing Seaweed Salad

  A refreshing salad made from seaweed, carrots, and garlic, dressed with vinegar and chili for a crisp, tangy bite.
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  Signature Beef Bone Stick

  A slow-cooked beef bone stick with tender meat and rich broth, seasoned with secret spices for a deep, savory flavor.
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  Signature Skewered Pork Belly

  Premium pork belly sliced thickly and grilled on bamboo skewers over charcoal. Crispy outer layer with juicy, marbled fat and lean meat inside, rich in aroma.
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  Beef Shank Bone

  Beef shank bone stewed slowly with ginger and scallions, resulting in a rich, savory broth and tender meat.
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  Old Changsha Style Crawfish

  Old Changsha-style crayfish is a dish featuring fresh crayfish as the main ingredient. The crayfish are cleaned, marinated with wine and ginger to remove fishy odor, then stir-fried in hot oil. Seasonings like doubanjiang, chili, garlic, ginger, and onion are added for flavor, followed by simmering with water or broth until the meat is tender and the sauce rich.
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  Mustard Squid

  Mustard squid is a cold dish made with fresh squid and seasoned with mustard, scallions, ginger, and garlic. The squid is blanched, sliced, mixed with mustard sauce, and served crisp with a distinct mustard aroma.
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  Pork Tenderloin

  Pork tenderloin is the tender meat from the pig's腰, usually sliced or cut into strips. After marinating with cornstarch, egg white, and other seasonings, it can be stir-fried, fried, boiled, or grilled. Common dishes include green pepper pork, Kung Pao pork, and sweet and sour pork, known for its smooth and tender texture.
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  Sautéed Crucian Carp on Iron Plate

  Pan-fried crucian carp is a dish primarily made with crucian carp. After being cleaned and marinated with seasonings, the fish is cooked on a preheated iron plate until thoroughly done and coated with a delicious crispy aroma. It is typically prepared together with辅料 such as ginger slices, scallion segments, and garlic paste to enhance the flavor.

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