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Lao Ma Que · Xiang Cuisine (Haizhu Wanda Store)

Hunan cuisine · ⭐ 4.6

Level 4, Haizhu Wanda Plaza, No. 978 South Guangzhou Avenue

Dishes

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  Old Changsha Stinky Tofu

  A famous Hunan snack made from fermented tofu fried until crispy outside and soft inside, served with spicy sauce and herbs.
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  Steamed Fish Head with Chopped Chili

  A spicy and flavorful Hunan dish featuring steamed fish head seasoned with chopped chili, ginger, and garlic, slow-cooked in a clay pot for rich taste.
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  Twice-cooked Pork Knuckle

  Twice-cooked pork knuckle is made with pork trotters boiled first, then sliced and stir-fried with oil, seasoned with fermented bean paste, garlic, ginger, and other spices. The dish has a bright red color, soft yet slightly chewy texture, and a savory-spicy flavor.
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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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  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
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  Tear-Split Crispy Chicken

  Hand-teared crispy-skinned chicken is a dish made with a whole chicken that is marinated, air-dried, and then deep-fried until the skin becomes crispy. After the chicken is fully cooked, it is torn by hand into strips, preserving the tender meat and the crunchy outer skin.
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  Shredded Eggplant

  Hand-torn eggplant is a dish primarily made with eggplant, where the eggplant is torn by hand into strips and then stir-fried or deep-fried before being mixed with minced garlic, soy sauce, vinegar, sugar, and other seasonings.
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  Steamed Clams with Thai Chili

  A dish of fresh clams steamed with Thai chili, offering a delicate balance of seafood flavor and mild heat.
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  Stone Pot Frog Legs

  A Sichuan dish featuring fresh frog legs stir-fried with vegetables and spices, served in a hot stone pot for enhanced flavor and aroma.
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  Old Jar Sichuan-Style Acidic Cabbage and Perch

  Fresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
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  Soy Milk One-Pot Delight 3.0

  A rich soy milk-based dish with tofu, greens, and ham, simmered together for a comforting, nutritious meal.
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  Spicy Pepper and Pork Stir-fry

  A classic Chinese home-style dish made with pork slices and green/red peppers, stir-fried together for a spicy, savory 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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  Zhong Qian Dao Lake Old Jar Chopped Pepper Big Fish Head

  Fresh fish head from Qian Dao Lake is paired with aged fermented chopped chili and steamed. The fish head meat is tender, with rich spicy and savory flavor from the chili, delivering a unique taste.

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