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Hunan House (Fourhui Branch)

Hunan cuisine · ⭐ 3.9

No. 1133, Shuinan Village, Yunhe South Road

Dishes

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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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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Spicy Pot-Braised Smelly Carp

  Dry Pot Stinky Carp is a dish made primarily with carp, which is specially processed and fermented to develop a unique flavor. During cooking, the fish pieces are stir-fried in a dry pot together with chili peppers, garlic, ginger, onion, and other ingredients, allowing the fish to absorb the flavors and release a rich aroma.
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  Spicy Chili and Century Egg Stir-Fry

  Spicy pepper and preserved egg stir-fry features grilled green peppers mashed into a paste, then combined with diced preserved eggs and lightly seasoned with salt and soy sauce for a harmonious flavor.
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  Roasted Sea Bass in Open Oven

  Huanglong roast sea bass is a dish made from fresh sea bass, marinated and roasted in an open oven until the skin turns golden and the flesh remains tender.
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  Preserved Vegetable Braised Pork with Pancakes

  Mei Cai Kou Rou Bing is a dish featuring pork belly and dried mustard greens. Pork belly is blanched, then stewed with the greens to create tender meat and flavorful vegetables. The cooked pork is arranged neatly in a dish, drizzled with sauce, and served with baked pancakes.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Stir-fried Water Celery with Fermented Black Beans and Chili

  Water celery cut into segments is stir-fried with fermented black beans and chili, then mixed with lard bits for aroma. Simple ingredients, cooked by first sautéing the beans and chili in hot oil, then adding the celery and finishing with lard bits.
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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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  Pan-fried Hairtail

  Pan-fried catfish is a dish featuring fresh catfish, marinated with salt and cooking wine, then fried until golden brown for a crispy exterior and tender interior.
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  Spicy Beauty Pig Trotters

  Spicy beauty pig trotters feature trotters simmered with chili, ginger, garlic, star anise, soy sauce, and sugar for a rich, tender dish with a glossy red color.

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