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小厨香·菜馆

Hunan cuisine · ⭐ 4.4

No. 678-3, Qingshan Road

Dishes

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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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  Steamed Pork Ribs with Chopped Chili

  A spicy and flavorful dish made by steaming pork ribs marinated in chopped chili, garlic, and ginger.
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  Spicy Chicken Feet

  Chicken feet are blanched, then stir-fried with scallions, ginger, garlic, and chili. Seasoned with soy sauce, cooking wine, and sugar, they're slowly stewed until tender and flavorful.
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  Famous Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish is marinated for several days to develop a unique flavor, then pan-fried in hot oil and stewed with seasonings until fully infused.
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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 Sichuan-style Pork Intestines with Pickled Cabbage

  Dry Pot Sour Cabbage and Pork Intestines is a dish made primarily from pork intestines and sour cabbage. After cleaning and blanching to remove odor, the intestines are stir-fried with chopped sour cabbage, seasoned and simmered until flavorful, then served hot in a dry pot for rich texture.
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  Handmade Meatball Soup

  Handmade meatballs made from pork or beef, mixed with scallions, ginger, egg white, and starch, then shaped by hand and simmered in clear or bone broth. Add carrots and greens for flavor. Tender and smooth 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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  Hanshou Ecological Softshell Turtle

  Hanshou ecological softshell turtle is made from high-quality turtles raised in Hanshou, Hunan, stewed with chicken and ham. The meat is tender and the broth rich and nutritious.
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  Braised Pig's Trotter in Clay Pot

  A traditional Chinese dish made by slow-cooking pig's stomach with ginger, scallions, and goji berries in a clay pot, resulting in a tender and savory flavor.
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  Braised Tofu in Clay Pot

  Pot-bellied tofu is a dish made primarily with soft tofu, combined with minced meat, greens, or mushrooms, and slowly stewed in a clay pot. To prepare it, cut the tofu into pieces and place it together with the ingredients into the clay pot, add broth or water, and simmer over low heat until fully flavored.

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