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CICADA Song · Xiang

Hunan cuisine · ⭐ 4.5

D01 Shop, South Gate (Inner Ring), Guangyue Tiandi, Haifeng Road, Zhujiang New Town

Dishes

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  Steamed雄Fish Head with Chopped Chili

  A spicy and flavorful dish made by steaming a fresh雄fish head with chopped chili, ginger, and garlic. The fish is tender and the sauce is rich and aromatic.
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  Nan'ao Pearl Gourd Flower Meat Stew

  Made with Nan'ao's specialty pearl gourd flowers and lean pork, this stew is slowly simmered to create a rich, fragrant broth.
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  Four Golden Points

  A Cantonese dish featuring pork belly, shrimp, egg, and mushrooms, steamed to perfection for a tender and flavorful experience.
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  Ginger-spiced Goose Foot with Sri Lankan Crab

  A flavorful dish combining goose feet and Sri Lankan crab, slow-cooked with ginger and chili for a spicy, aromatic taste.
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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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  Signature Nine-Headed Fish Fritter

  Nine-headed fish is cut into pieces, coated with batter and deep-fried to create a crispy exterior and tender interior. Main ingredients are nine-headed fish; method is deep-frying, resulting in a fragrant, crisp texture with fresh flavor.
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  Mashed Pepper Soft-Boiled Century Egg

  A spicy and flavorful cold dish from Hunan cuisine, made by mixing mashed green and red peppers with soft-boiled century eggs for a rich, creamy texture and bold taste.
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  Spicy麻 Smoked Glassy Pigeon

  Smoked pigeon glazed with a spicy Sichuan pepper sauce, tender and aromatic.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Shantou Nanglu Crispy Skin Pigeon Leg

  Shantou Nanglu crispy skin pigeon leg uses high-quality pigeon legs marinated with nanglu, soy sauce, sugar, and other seasonings, then air-dried and roasted. The skin is golden and crisp, while the meat inside is tender and juicy, with a rich savory aroma and slightly sweet taste characteristic of nanglu.
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  Marinated Pink Shrimp

  A cold dish made by marinating fresh pink shrimp in a blend of garlic, ginger, chili, soy sauce, and vinegar, resulting in a tender and flavorful seafood appetizer.
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  Lily Lion-Head Goose Intestine

  Fresh goose intestines are paired with lilies and ginger slices, cleaned, blanched, and stir-fried. The dish offers a crisp, tender texture with a light sweet fragrance and the subtle aroma of lilies.
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  Old Changsha Sugar Oil Balls

  Old Changsha sugar oil glutinous rice balls are a traditional snack made primarily from glutinous rice flour. The dough is shaped into small balls, fried in hot oil until golden and crispy, then coated with a syrup made from brown sugar and vegetable oil, resulting in a sweet, crunchy exterior and soft, elastic interior.
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  Sichuan Pepper Braised Hand-Caught Small Squid

  Fresh hand-caught small squid braised with Sichuan pepper, star anise, and bay leaf, tender in texture with rich spicy flavor and distinctive aroma.
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  Crab Roe Stuffed Tofu with Fragrant Fermented Tofu

  A delicately crafted dish featuring crab roe-stuffed tofu paired with fragrant fermented tofu, offering a rich and savory experience.
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  Crispy Fried Puning Buzi Tofu

  Crispy fried Puning Buzi tofu made from soft tofu, lightly seasoned and shaped into small balls, then coated and deep-fried until golden and crispy on the outside, tender and juicy inside.
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  Sour Soup Blanched Small Elephant Clams

  Made with small elephant clams blanched in boiling water and cooked in sour soup. The broth is tangy and refreshing, with tender, crisp clam meat offering rich textural contrast.
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  Sour Radish and Fish Maw Pork Belly Soup

  A nourishing soup made with pork belly, fish maw, and sour radish, slow-cooked to perfection for a tangy and rich flavor.
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  Eel with Cucumber and Perilla

  A dish featuring eel, cucumber, and perilla leaf, stir-fried to highlight the fresh, savory flavors of each ingredient.

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