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Lao Ma Que · Que Yuan (Huadu Zhishicheng Store)

Hunan cuisine · ⭐ 4.8

2nd Floor, Zhishicheng Building

Dishes

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  Lao Tan Chopped Pepper Qianshahu Organic Fish Head

  The dish 'Lao Tan Chopped Pepper Qianshahu Organic Fish Head' uses organic fish head from Qianshahu, combined with chopped pepper, green onion, and ginger, and is steamed. It has a tender texture and a rich spicy flavor.
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  Stir-Fried Premium Yellow Beef

  Premium yellow beef stir-fried with vegetables, tender and aromatic.
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  Mountain Tea Oil Stewed Old Softshell Turtle

  Stewed old softshell turtle cooked in mountain tea oil, tender and fragrant.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Steamed Clams with Thai Chili

  A dish of fresh clams steamed with Thai chili, offering a delicate balance of seafood flavor and mild heat.
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  Dongting Stewed Lotus Root

  A traditional Jiangnan dish made with fresh lotus root from Dongting Lake, slowly stewed with ham and chicken for a rich, tender flavor.
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  Xiang-style Beef Pie

  Xiang-style beef pie is made with fresh beef and seasoned with scallions, ginger, chili, Sichuan pepper, and other spices. Hand-kneaded into a flat shape and pan-fried or baked until golden and crispy on the outside, tender and juicy inside, showcasing the distinctive flavor of Hunan cuisine.
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  Fortune Mawang

  A spicy Sichuan-style dish made with duck blood, tripe, beef tendon, and vegetables, stir-fried in a fiery sauce of chili and Sichuan peppercorns, symbolizing good luck and prosperity.
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  Autumn Harmony Butter Tomato

  Fresh persimmons are gently pan-fried with butter to create a sweet, rich dish that captures the essence of autumn.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Crispy Chicken

  Crispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
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  Spicy Stir-Fried Pork with Chili

  A home-style dish made with fresh native pork and chili peppers. Sliced pork is stir-fried with chili segments and seasoned to achieve tender meat and spicy, aromatic flavor.
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  Golden丝 Pancake

  Golden thread cake is a traditional Chinese pastry made primarily from flour. After careful kneading and fermentation, it is rolled into fine strands and then baked. The crust is golden and crispy with distinct layers, where each strand is clearly separated, resembling golden threads—hence the name.
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  Tangerine Peel Salted Egg Roll

  A savory roll made with salted egg yolk and dried tangerine peel, wrapped in a thin dough and steamed for a fragrant, salty-sweet flavor.
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  Crispy Glutinous Rice Cake

  A traditional Chinese dessert made from glutinous rice flour, filled with red bean or sesame paste, deep-fried until golden and coated with sesame seeds for a crispy, sweet treat.
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  Chicken Broth Steamed Bok Choy

  A delicate dish featuring fresh bok choy steamed in chicken broth, highlighting the vegetable's tenderness and the broth's rich flavor.

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