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Xiang Yue Small Bowl Dishes (Hongjin Road Branch)

Hunan cuisine · ⭐ 3.4

160 meters east of the intersection of Hongjin Road and Kangze Road

Dishes

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  Beer Duck

  Beer Duck is a dish primarily made with duck meat and beer as main ingredients. The preparation typically involves cutting the duck into pieces, seasoning it, and slow-cooking it with an ample amount of beer until the duck becomes tender and fully infused with flavor, allowing the aroma of the beer to blend perfectly with the duck meat.
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  Pork Rib and Chinese Yam Soup

  A nourishing soup made by slow-cooking pork ribs with Chinese yam, resulting in tender meat and a smooth, flavorful broth.
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  Steamed Egg

  Steamed egg is a simple and nutritious home-style dish, primarily made with eggs and water. Beat the eggs, then mix in water and seasonings like salt, stir well, strain to remove any unbroken protein strands, pour the egg mixture into a bowl, cover with plastic wrap, and steam until fully cooked.
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  Stir-fried Pig Ears

  A classic Chinese dish made by stir-frying pig ears with vegetables and spices for a crisp texture and bold flavor.
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  Stir-Fried Tofu Cubes

  A classic Chinese home-style dish made by stir-frying tofu cubes with vegetables like bell peppers for a savory and fresh taste.
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  Braised Pig Trotters

  Braised pig trotters is a dish made primarily with pig trotters, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then slowly cooked with soy sauce and sugar.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Steamed Taro

  Steamed taro is a dish primarily made with taro. After peeling, the taro is cut into pieces or left whole and steamed over high heat until soft and tender. The preparation is simple, requiring no additional seasonings to preserve the natural fragrance and texture of the taro.
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  Pickled Mustard Greens

  Xue Li Hong is a salted vegetable made from mustard greens or baby bok choy, prepared by washing, sun-drying, and salting to ferment. A small amount of chili or garlic is often added for flavor, with fermentation lasting several weeks to months.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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