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Xiangshi Memory · Changsha Taste

Hunan cuisine · ⭐ 4.2

Shop No. 1012, Level 1, Building 15, No. 9 Kangning Street, Xiaodian Subdistrict

Dishes

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  Stir-Fried Hunan Tofu Cubes

  Xiao Chao Hunan Tofu is a home-style dish featuring Hunan tofu as the main ingredient. Sliced tofu is stir-fried with green pepper, red pepper, and garlic, then seasoned with soy sauce, salt, and a touch of sugar until the tofu is flavorful and vegetables are just cooked.
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  Signature Yellow Croaker

  Signature large yellow croaker is made with fresh yellow croaker, steamed with scallions, ginger, and garlic. The fish has tender flesh, and steaming preserves its natural flavor, highlighting the freshness of the fish meat. The dish has a clear, bright color and is shaped like a fish leaping over the dragon gate, symbolizing good fortune.
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  Bayberry

  The Chinese bayberry is a fruit that can also be used as an ingredient in dishes. Fresh bayberries are usually washed and can be eaten directly or combined with other ingredients to make drinks, pastries, and more. It has a bright color and a sweet-sour, juicy taste.
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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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  Braised Cauliflower Stems in Clay Pot

  A Chinese home-style dish made by braising cauliflower stems with garlic and ginger in a clay pot, resulting in tender, flavorful vegetables in a rich broth.
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  Clay Pot Black Goat

  A dish made with black goat meat slowly stewed in a clay pot with spices and herbs, resulting in tender meat and rich broth.
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  Red Pot Fried Rice

  A spicy fried rice dish cooked in a red-hot wok with pork lard, chili, and garlic, often served with cured meats for rich flavor.
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  Classic Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is salted and seasoned for several days to develop its unique flavor, then pan-fried in hot oil and simmered with ginger, garlic, scallions, and a savory sauce.
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  Sour Cabbage Rice Tofu

  Suancai Mi Dofu is a dish made primarily from rice tofu and pickled vegetables. Rice tofu is soft and tender, made by steaming rice paste. Pickled vegetables are usually fermented cabbage or mustard greens with a distinctive sour taste. The tofu is cut into pieces and stir-fried or simmered with the pickled vegetables, then seasoned to blend flavors.
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  Golden Soup Stewed Turtle

  A richly flavored dish featuring stewed turtle in a golden broth, combining tender meat with aromatic ingredients like ham and mushrooms.
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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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  Changsha Spicy Pork with Chili

  Changsha chili stir-fried pork is a traditional Hunan dish primarily made with pork and chili peppers. To prepare it, slice the pork thinly, cut the chilies into segments, and mince the ginger and garlic. Heat a wok with oil, add the pork slices and stir-fry until they change color. Add the minced ginger and garlic to release their aroma, then stir in the chili segments until they are just cooked through. Finally, season with salt and soy sauce, and sprinkle with chopped green onions before serving.
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  Fresh Stir-Fried Yellow Beef from Changsha

  A classic Hunan dish featuring tender yellow beef stir-fried quickly with chili, garlic, and ginger for a bold, spicy flavor.

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