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Xiā Yì Yǒu Hunan Cuisine (Taiping Street Branch)

Hunan cuisine · ⭐ 4.1

50 meters southwest of the intersection of Wuyi Avenue and Taiping Street

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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  Clay Pot Frog Legs

  A Sichuan dish featuring frog legs slow-cooked in a clay pot with spicy chili and Sichuan peppercorns, delivering a rich, numbingly spicy flavor.
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  Large Bowl Frog

  A spicy Sichuan dish featuring frog legs stir-fried with chili, Sichuan peppercorns, garlic, and ginger, served in a large bowl for generous portions.
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  Braised Beef Offal in Clay Pot

  Pot-au-feu of beef offal is a traditional dish made primarily from beef tripe, beef tendons, beef stomach, and other beef offal parts, combined with vegetables such as tofu and radish. It is carefully stewed to perfection. The preparation method involves placing the ingredients in a clay pot, adding seasonings and an appropriate amount of water, then slowly simmering over low heat until the ingredients are tender and fully flavored.
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  Secret Recipe Large Pot Grilled Fish

  Secret Recipe Large Pot Grilled Fish is a dish featuring a whole grass carp or carp as the main ingredient. Key components include the cleaned fish, bean sprouts, potato slices, lotus root slices, wood ear mushrooms, and spices such as chili peppers, Sichuan peppercorns, ginger, and garlic. The basic preparation involves marinating and grilling the split fish until the skin is crispy. A fragrant base sauce is then stir-fried and simmered with broth, after which the grilled fish and assorted vegetables are added to stew and absorb the flavors. The dish is finally garnished with chopped scallions, cilantro, and fried peanuts, resulting in a rich broth and abundant ingredients.
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  Braised Pork and Tofu

  A savory dish made by braising minced pork with tofu in a rich sauce, resulting in tender, flavorful tofu infused with meaty goodness.
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  Clam with Vermicelli

  Clam and vermicelli is a dish made primarily with clams (cockles) and vermicelli. Clams are cleaned, blanched with ginger slices and scallions, then stir-fried or boiled with rehydrated vermicelli and seasonings to blend flavors.
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  Garlic Shrimp

  Garlic shrimp is a dish made with fresh shrimp and plenty of minced garlic. After peeling and deveining, the shrimp are blanched or pan-fried, then stir-fried with garlic sizzled in hot oil and seasoned appropriately. The result is tender shrimp with rich garlic flavor.
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  Hengyang Free-Range Mountain Chicken

  Hengyang Free-Range Mountain Chicken is a specialty dish from the Hengyang region of Hunan province. It primarily uses locally free-range mountain chicken as the main ingredient. The cleaned chicken is chopped into pieces, stir-fried with ginger, garlic, and dried chili until fragrant. Cooking wine, soy sauce, salt, and other seasonings are added, followed by a moderate amount of broth or water for braising until the chicken is thoroughly cooked and flavorful. The dish features firm, chewy chicken with a rustic taste and rich sauce.
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  Tofu Skin Dumplings

  Tofu skin dumplings are made by wrapping a filling of minced pork and shrimp in thin tofu sheets, then steamed to create a delicate and savory dish.

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