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Chang Ke Fang

Hunan cuisine · ⭐ 3.7

No. 8-1 Siyou Xinmalu

Dishes

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  Loofah

  Loofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
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  Grandmother's Vegetable Stir-fried with Fried Egg

  A homestyle dish combining grandmother's pickled vegetables with fried eggs, offering a savory and comforting taste.
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  Large Potato Slices

  A hearty dish made with thickly sliced potatoes fried or pan-seared and seasoned with garlic, ginger, and chili for a savory flavor.
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  Cumin Short Ribs

  Cumin short ribs is a dish made from pork rib sections, marinated with wine, soy sauce, then pan-fried or grilled and finished with cumin and chili powder.
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  Sichuan-style Fish with Pepper

  Sichuan-style snakehead fish features fresh grass carp, flavored with sansho pepper, ginger, garlic, and dried chilies. The fish slices are blanched, then stir-fried with hot oil, simmered in broth, and finished with sansho and scallions. Tender fish, rich broth.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Eggplant Stew

  Eggplant stew is a home-style dish primarily made with eggplant. The preparation typically involves cutting the eggplant into pieces or slices, then simmering it together with seasonings in a pot over low heat until the eggplant becomes tender and fully absorbs the flavors, resulting in a rich and flavorful broth.
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  Blood Duck

  Blood duck is a dish made primarily from duck meat and blood. Duck is cut into pieces, blanched, then stir-fried with chili, ginger, garlic, and other seasonings. Duck blood is added at the end to blend in, infusing the meat with a unique flavor.
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  Tomato and Egg Soup

  Tomato and egg soup is a home-style dish primarily made with tomatoes and eggs. The preparation is simple: after cutting the tomatoes into pieces, add them along with beaten eggs into boiling water, gently stir, and cook until the ingredients are thoroughly done. The soup has a bright color and a refreshing taste.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Eel and Egg Stir-fry

  A classic Chinese home-style dish made by stir-frying eel and eggs together, resulting in a tender and savory flavor.

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