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Xiangzhiyuan·Premium Hunan Cuisine Fusion Banquet (Tianhe Huizhan Branch)

Hunan cuisine · ⭐ 4.4

No. 29 Yulei Er Street, Yulei Community, Tiyu West Cross Street

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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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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  Bone-removed Meat Pot

  Bone-removed meat pot is a dish made with pork ribs, which are deboned and stewed with seasonings. The meat is tender and the broth is rich and savory.
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  Signature Snakehead Fish

  Fresh snakehead fish steamed with ginger, scallions, and a special sauce, resulting in tender and flavorful meat.
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  Braised Pig Trotter in Clay Pot

  A traditional Chinese dish featuring pork trotters slowly braised in a clay pot until tender and flavorful.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Softshell Turtle with Red Sauce

  Red-braised Houshou turtle is a dish made primarily from Houshou turtles, seasoned with various spices and slowly stewed. First, the turtle is cleaned and cut into pieces, then placed in a pot with seasonings and适量 water, simmered over low heat until the meat becomes tender and the broth turns rich and flavorful.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Scallion Oil Pancake

  Congyou Babao is a traditional snack made primarily from rice flour, mixed with scallions and seasonings to form a paste, then pan-fried in oil. Its outer layer is golden and crispy, while the inside is soft and glutinous, with a rich aroma of scallions.
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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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  Yangque Lake Pepper Stir-Fried Pork

  Yangque Lake Pepper Stir-Fried Pork is a dish primarily made with pork and chili peppers. The pork is sliced or shredded, and the chilies are cut into segments or strips. First, the pork is stir-fried until it changes color, then the chilies are added and stir-fried together. Seasoning is added, and the dish is ready to serve.
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  Fen Zheng Rou

  A traditional Chinese dish made with marinated pork slices steamed with rice flour, resulting in tender meat and fragrant rice flavor.

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