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Erliang Fish Xiang (High-tech Branch)

Hunan cuisine · ⭐ 4.0

Intersection of Huaguang Street and Heyuan Road

Dishes

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  Steamed Chili-Flavored Grilled Large Prawns

  Fresh large prawns are marinated with chopped chili, garlic, and other seasonings, then grilled. The shrimp is tender with a rich, spicy flavor.
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  Stir-Fried Chicken Offal

  Stir-fried Chicken Offal is a dish made primarily from chicken hearts, liver, and gizzards, combined with vegetables such as green and red peppers, and quickly stir-fried. First, clean the chicken offal and slice it; prepare the vegetables by cutting them. Then, heat a wok with oil, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the chicken offal and stir-fry quickly until it changes color. Finally, add the prepared vegetables and seasonings, and stir-fry thoroughly to combine.
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  Mashed Chili and Green Beans

  A Hunan-style dish made by stir-frying chili peppers and green beans, then mashing them in a mortar for a rich, spicy flavor.
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  Mashed Chili and Eggplant

  Lèi Cháoliáo Qiézi is a dish made primarily from eggplant and chili peppers. Eggplant is sliced and steamed, while chili peppers are roasted, peeled, and then crushed together with the eggplant in a mortar to create a smooth, blended texture.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Spicy Pepper Potato Shreds

  Thai chili potato shreds is a dish made with fresh potatoes as the main ingredient, carefully stir-fried with Thai chilies. The potatoes are sliced into thin strands and quickly cooked together with Thai chilies, preserving the crisp texture of the potatoes while infusing them with the unique spicy aroma of the chilies, creating a distinctive and flavorful dish.
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  Liyang Vinegar Stir-Fried Egg

  Liyang vinegar stir-fried egg is made primarily with eggs and seasoned with Liyang specialty vinegar, quickly stir-fried. The dish has a golden color, rich sour aroma, smooth texture, and prominent acidity, a characteristic Hunan local home-style dish.
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  Preserved Meat and Sausage Rice Bowl

  A Chinese rice dish topped with preserved pork and sausage, known for its rich, savory flavor.
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  Hengdong Style Goose

  A Hunan specialty featuring tender goose meat stewed with chili, ginger, and garlic for a rich, spicy flavor.
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  Spicy Steamed Bream with Bean Paste

  A flavorful dish made by steaming bream fish with fermented soybean paste and chili, resulting in tender fish with a spicy kick.
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  Two Li Fish Xiang

  A Hunan dish featuring fresh grass carp, stir-fried with chili, Sichuan pepper, ginger, and garlic for a spicy and fragrant 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 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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