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Xun Xiang Di Dai · Stir-Fried Hunan Cuisine (Guogou Plaza Branch)

Hunan cuisine · ⭐ 4.4

3rd Floor, Guogou Plaza, Changjiang West Road

Dishes

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  18-Second Stir-Fried Fresh Beef

  Fresh yellow beef is sliced and quickly stir-fried at high heat, then seasoned with葱姜蒜 and cooked in under 18 seconds to maintain tenderness.
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  Stir-Fried Crescent Bone

  Xiao Chao Yue Ya Gu is a dish featuring pork moon-shaped bones as the main ingredient. These bones come from the pig's knee joint and have firm meat. The bones are cut into segments, blanched to remove odor, then stir-fried with green peppers, red peppers, garlic slices, and ginger slices. Season with soy sauce, cooking wine, and salt until flavorful.
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  Yueyang Ginger-Flavored Chicken Feet

  Yueyang ginger-spicy chicken feet is a dish featuring chicken feet as the main ingredient, seasoned with ginger and chili. After blanching, the chicken feet are stewed or marinated with sliced ginger and chili to absorb the spicy ginger flavor.
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  Yueyang Ginger-辣 Hand-in-Hand

  A Hunan dish featuring pork and ginger stir-fried with chili and garlic, delivering a bold, spicy flavor.
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  Dry-Loaded Rice Noodle Pot

  Dry捞 Noodles Pot is a dish primarily made with rice noodles, which are cooked using specific techniques to achieve a dry, fragrant, and flavorful texture. To prepare it, the noodles must first be soaked until soft, then thoroughly mixed with seasonings before being placed in a pot and slowly heated until cooked through, preserving their dryness and rich aroma.
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  Stewed Pork Intestine with Acidic Cabbage and Bone Meat

  A flavorful dish made by stewing pork intestines and bone meat with pickled cabbage, resulting in tender, savory, and tangy flavors.
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  Mashed Chili and Century Egg

  A Hunan dish made by mashing century eggs with roasted chili, offering a savory and spicy flavor.
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  Spicy Pork Ribs

  Spicy pork ribs made with crispy pork knuckles stir-fried with chili, garlic, and ginger for a bold, aromatic flavor.
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  Xiangxi Charcoal-Grilled Frog

  A Hunan dish featuring fresh frogs grilled over charcoal with spicy and fragrant seasonings.
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  Mangu Leijiao Pidan

  A Hunan-style cold dish made with preserved eggs and crushed peppers, blended in a mortar for a spicy, aromatic flavor.
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  Sugar Oil Rice Balls

  Sugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
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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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  Meat Soup Rice

  Beef or pork broth rice is a dish made by mixing cooked rice with a rich broth prepared from pork or beef. The main ingredients include rice, meat (such as pork or beef), and seasonings like green onions, ginger, and garlic. To prepare it, the meat is first stewed to create a flavorful broth, which is then mixed thoroughly with hot rice.
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  Miao Family Charcoal Grilled Meat

  Premium pork or beef is marinated with special Miao spices, then slowly grilled over charcoal until crispy on the outside and tender inside, with rich aroma and full flavor.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Changsha Stir-Fried Pork

  Changsha stir-fried pork with green peppers is a Hunan specialty. Pork belly slices are stir-fried to release oil, then mixed with green peppers, garlic, and ginger, seasoned and cooked quickly for tender, non-greasy meat and crisp peppers.
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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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