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Xi Xiang Yan · Jinzhi Hunan Cuisine (Wan Shou Lu Branch)

Hunan cuisine · ⭐ 4.7

Unit 101, Floor 1, Building 15, Courtyard 16, Cuiweizhongli, Wanshou Road

Dishes

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  You Ask Guest to Kill the Chicken

  You Ask Guest to Kill the Chicken is a Chinese dish mainly made with chicken. The whole chicken is usually processed, marinated with seasonings, and then stewed, resulting in a tender texture and rich flavor.
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  Spicy Chopped Pepper Fish Head

  Steamed fish head with chopped chili is primarily made from a large fish head and chopped chili. After washing the fish head, it is mixed with seasonings and chopped chili, then steamed. The dish presents a bright red color, with the fresh aroma of the chopped chili perfectly complementing the delicate flavor of the fish head.
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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Braised Sea Cucumber with Millet

  Xiaomi stewed sea cucumber is a dish featuring sea cucumber and millet as main ingredients. After soaking, the sea cucumber is simmered with millet in water over low heat until tender and flavorful, blending millet's fragrance with the sea cucumber's richness.
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  Mashed Chili and Eggplant

  Lèi Cháoliáo Qiézi is a dish made primarily from eggplant and chili peppers. Eggplant is sliced and steamed, while chili peppers are roasted, peeled, and then crushed together with the eggplant in a mortar to create a smooth, blended texture.
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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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  Steamed Fresh Shrimp Balls

  Steamed peeled large shrimp balls made from fresh shrimp, marinated and cooked slowly with garlic and ginger until tender and flavorful.
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  Braised Sweet Potato Noodles

  Potato starch noodles in a clay pot is a traditional delicacy made primarily from sweet potato starch noodles, slowly simmered in a clay pot and served with rich ingredients such as shredded meat and vegetables. The noodles fully absorb the flavorful broth, resulting in a smooth texture and rich taste.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Braised Large Catfish

  Huangfen Dabaitiao is a dish featuring bighead carp as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, cooking wine, sugar, and water until tender and flavorful.
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  Braised Fish Offal in Brown Sauce

  Huangfen Fish Offal is a dish made primarily from fish parts like heads, bones, and skin, cooked with scallions, ginger, garlic, and doubanjiang in a slow stew. The offal is cleaned, blanched to remove odor, then simmered with seasonings until flavorful.

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