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Old Changsha Home Cooking (Nanshan Store)

Home-style Chinese cuisine · ⭐ 3.7

No. 88-20, Guimiao Road, Xiangnan Community, Nanshan Subdistrict

Dishes

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  Homemade Radish Dried with Preserved Pork

  Dried radish and preserved pork are sliced and stir-fried together with hot oil, seasoned lightly, until the radish becomes crispy and the pork releases its aroma. Main ingredients: dried radish and preserved pork, flavor: salty and slightly spicy.
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  Stir-Fried Young Pumpkin with Pork

  A home-style dish made with young pumpkin and pork, stir-fried quickly for a savory and tender taste.
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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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  Dry-burned Yellow Croaker

  Dry-burned yellow croaker is a Chinese dish featuring yellow croaker as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, and doubanjiang. It's simmered with water and seasonings until flavorful, then reduced to a thick sauce that clings to the fish.
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  Pickled Vegetable Appetizer

  A traditional Chinese cold dish made from fermented vegetables like mustard greens and radish, seasoned with salt, chili, and Sichuan pepper for a tangy, spicy kick.
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  Spicy Sour Chicken Offal

  Spicy sour chicken offal made with chicken organs, chili, garlic, and ginger for a tangy and appetizing flavor.
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  Boneless Black Chicken Feet

  A cold dish made from boneless chicken feet, marinated or braised and seasoned with spicy, tangy flavors.
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  Sichuan-style Spicy and Numbing Sea Bass

  Fresh sea bass cooked in a spicy and numbing broth with Sichuan peppercorns and chili, resulting in a bold, aromatic dish.
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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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  Stir-Fried Small Pumpkin

  A simple dish made by stir-frying small pumpkins with garlic and scallions, resulting in a soft and fragrant flavor.
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  Old Hunan-Style Chicken

  A classic Hunan dish made with chicken stir-fried in a spicy, aromatic sauce using chili, garlic, and ginger.
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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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