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Boiling Yu Xiang · Premium Sichuan and Hunan Cuisine

Hunan cuisine · ⭐ 3.8

Tongda Road, Nanyuan e-Home Hotel

Dishes

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  Cucumber Salad

  Cold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
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  Spicy Pot Braised Donkey Meat with Skin

  Dry pot donkey meat with skin is a dish featuring sliced donkey meat with skin, stir-fried with chili, Sichuan pepper, ginger, and garlic, then heated in a dry pot to enhance flavor.
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  Pan-fried Stinky Catfish

  Flat-pan stinky mandarin fish is a dish made with fresh mandarin fish that has been marinated in fermented tofu or stinky brine, then pan-fried in a flat-bottomed skillet. The fish skin is slightly charred while the inside remains tender and juicy, and it's cooked together with辅料 such as scallions, ginger, and garlic to preserve the original flavor of the fish meat.
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  Wood Ear Mushroom and Pork Slices

  Black fungus with pork slices is a Chinese dish using pork tenderloin and dried black fungus. Pork is marinated, fungus soaked and blanched. Stir-fry pork first, then add fungus, season and thicken.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Pickled Pepper Pig Trotter

  A Sichuan dish made with pig trotters slow-cooked in pickled chili sauce, offering a spicy and tangy flavor with tender, gelatin-rich meat.
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  Steamed Crawfish

  Steamed crayfish is a dish made primarily with fresh crayfish. After cleaning, the crayfish are seasoned with simple ingredients such as ginger threads and green onion segments, then steamed in a steamer until fully cooked. This preparation method preserves the natural flavor of the crayfish, resulting in tender meat and a refreshing taste.
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  Old Jar Pickled Chili Frog Legs

  A Sichuan dish featuring frog legs stir-fried with old jar pickled chili and aromatic spices, offering a spicy and tangy flavor.
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  Garlic-Style Crawfish

  Garlic mud crab is a dish made with fresh crayfish, seasoned with plenty of garlic paste, ginger slices, and green onion segments. The crayfish are cleaned, blanched to remove odor, then stir-fried with garlic and seasonings until the sauce thickens. The finished dish has a bright red color and rich garlic aroma.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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