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Meng Tao Yuan Xiang Yue Yan (Cui Wei Dian)

Hunan cuisine · ⭐ 4.8

East Side, 5th Floor, Cuixi Building A, Cuixi Road

Dishes

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  Large Slice of Yellow Beef

  Thick slices of fresh yellow beef are marinated and quickly stir-fried or blanched to retain tenderness, typically seasoned with scallions, ginger, and garlic for aroma.
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  Ningxiang Flower Pork

  Ningxiang flower pork uses lean meat from the unique flower pigs of Ningxiang, Hunan, marinated and stir-fried. Main ingredients include flower pork, garlic, ginger, chili, and other seasonings, cooked quickly in a hot wok to retain tenderness.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Sea Urchin with Preserved Meat and Slow-Cooked Tofu

  Sea urchin and preserved meat stewed tofu is a dish made with soft tofu, sea urchin, and preserved meats like sausage or pork. Tofu cubes are simmered gently with sea urchin and preserved meat to blend flavors naturally without excessive seasoning.
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  Hunan Organic Pepper

  Hunan Organic Pepper is mainly made with organic chili peppers from Hunan, which are washed, cut into pieces, and stir-fried with oil. It has a fresh spicy taste and a strong Hunan flavor.
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  Stone Pot Rock Frog

  Stoneware rock frog is a dish made primarily from rock frogs, seasoned and cooked with various spices and seasonings. The meat of the rock frog is tender, carefully prepared, and slowly simmered in a stoneware pot with a specially crafted sauce, absorbing the flavors thoroughly. It offers a delicious taste and rich nutrition.
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  Stewed Odorous Mandarin Fish

  Stewed臭桂鱼 with fresh mandarin fish, fermented for unique flavor, then simmered in a clay pot with ginger and scallions to absorb the broth's essence, resulting in tender and flavorful meat.
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  Stewed Smelly Mandarin Fish

  Stewed mandarin fish in clay pot with fresh mandarin fish, fermented and cooked with ginger, scallions, chili, absorbing the flavors while keeping tender texture.
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  Braised Wild Softshell Turtle

  Stewed wild turtle with fresh wild turtle as main ingredient, paired with ham, mushrooms, bamboo shoots, and seasoned broth, slowly simmered over low heat. The turtle is cleaned, blanched to remove odor, then stewed with ingredients for a soft texture and rich flavor.
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  Cured Meat Stewed Tofu

  Cured Meat Stewed Tofu is a traditional Chinese dish made with cured meat and soft tofu, slowly stewed over low heat. Cured meat such as cured pork or sausage is typically used, combined with tender tofu for a rich and flavorful taste.
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  Hengyang Handmade Noodles

  Hengyang hand-pulled rice noodles are made from优质 rice through soaking, grinding, steaming, cooling, and cutting. Typically served with pork or beef broth, topped with minced meat, pickled beans, peanuts, and green onions for a smooth, elastic texture.
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  Fresh Bamboo Shoot with Preserved Meat

  Fresh bamboo shoots stir-fried with preserved meats like腊肉 and腊肠, absorbing their rich flavors while maintaining a crisp texture. Seasoned with a touch of soy sauce, sugar, and garlic.
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  Yellow Stewed Lamb

  Yellow stewed lamb is a traditional Chinese dish made with young lamb, yellow sauce, spices, and vegetables. The meat is tender and the flavor is rich.

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