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Dongting Food Hall (located in the Liangyi Tech Tower)

Hunan cuisine · ⭐ 4.0

No. 9 Zhongguancun South Street

Dishes

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  XO Sauce Pan-Fried Abalone

  Scallops are pan-seared and stir-fried with XO sauce, featuring fresh scallops and XO sauce as main ingredients.
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  Three Delicacies Guye Tofu

  Three Delicacies Guye豆腐 is made with soft tofu and seasoned with shrimp, ham, and mushrooms. Tofu is blanched to remove odor, then stir-fried with prepared shrimp, diced ham, and sliced mushrooms, simmered in broth or water, and finished with a thickening sauce to blend flavors.
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  Health-Promoting Millet and Beef Stir-Fry

  Nutritious beef and millet dish features beef rolls and millet, simmered together with ginger and scallions until millet is soft and beef tender, creating a rich broth.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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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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  Millet Sea Cucumber

  Xiaomi Liao Shen is a dish featuring Liao sea cucumber and millet as main ingredients. The sea cucumber must be soaked beforehand, then cooked with washed millet to allow the millet to absorb the umami flavor, creating a unique texture.
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  Signature Luhua Chicken

  Signature Lu Hua chicken features fresh Lu Hua chicken, marinated and slow-cooked or braised. Tender meat with ginger slices and scallions retains its original flavor.
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  Signature Scallion-Braised Sea Cucumber

  Signature scallion-braised sea cucumber features water-soaked sea cucumbers and scallion segments braised together. Soak sea cucumbers beforehand, slice scallions. Sauté scallions in oil, add sea cucumbers, pour in broth or water, season with soy sauce, cooking wine, sugar, simmer slowly until flavorful, then reduce sauce and thicken to absorb scallion aroma and broth.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Pot-Braised Lamb with Skin

  A hearty dish of lamb with skin slow-cooked in a clay pot, tender and richly flavored.
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  Wasabi Lemon Shrimp

  Green mustard lemon shrimp features fresh shrimp mixed with wasabi and lemon juice. After blanching or pan-frying, the shrimp is tossed with a prepared wasabi sauce and lemon juice for a refreshing, slightly spicy and tangy flavor.
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  Dumplings

  Dumplings are a traditional Chinese staple food made by wrapping a filling inside a dough made from flour, which is then cooked by boiling, steaming, or pan-frying. Main ingredients include flour, pork, and vegetables such as cabbage or chives, with seasonings added to the filling according to taste. The dough is rolled into a circle, filled, sealed by pinching the edges, and shaped into a half-moon or other forms.
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  Stir-Fried Fish Maw with Yellow Sauce

  Huang Ba Yu Du is a dish featuring fish maw as the main ingredient, simmered with broth, ham, and mushrooms, then seasoned with yellow wine and soy sauce, thickened and finished to absorb the rich flavors, resulting in a soft, tender texture.

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