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Seek Flavor Life Barbecue (Naying Branch)

Hunan cuisine · ⭐ 3.6

Kadecheng Zhichuang Industrial Park

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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  Eighteen-Second Tender Beef Tenderloin

  Eighteen-Second Tender Beef Tenderloin is a quick stir-fry dish in Hunan or Sichuan style. The main ingredient is the 'diaolong' cut of beef (tenderloin or longissimus dorsi), known for its tenderness. The beef is thinly sliced and stir-fried over high heat for approximately eighteen seconds to seal in juices and maintain a smooth, tender texture. It is typically stir-fried with accompaniments like garlic slices, bird's eye chilies, and cilantro to enhance flavor. The dish features succulent meat with a distinct 'wok hei' aroma, highlighting precise cooking technique and the natural taste of the ingredient.
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  Stewed Flavor Stir-fry

  A stir-fry dish combining various stewed ingredients like chicken wings, duck neck, tofu, and seaweed with vegetables, seasoned in a savory sauce.
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  Salted Egg Yolk Pumpkin Pastry

  Salted Egg Yolk Pumpkin Pastry is a snack made with pumpkin and salted egg yolk. The pumpkin is steamed and mixed with salted egg yolk, then wrapped in flaky pastry and baked, offering a crispy exterior and soft interior with a rich pumpkin and salted egg yolk flavor.
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  Freshwater Crab

  Dazhagai is a traditional famous dish made primarily from fresh crabs.选用肥壮的螃蟹，清蒸或煮制而成，保留了蟹肉的原汁原味，蟹黄丰富，肉质鲜嫩。
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
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  Fried Rice

  Fried rice is a dish primarily made with rice, combined with ingredients such as eggs, vegetables, meat, or seafood, and stir-fried in a hot wok using cold oil or hot oil. Typically, the rice is first fluffed, then the ingredients are added one by one and stir-fried evenly, followed by seasoning.
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  Grilled Saury

  Grilled saury is a dish featuring saury as the main ingredient. The whole fish is cleaned, scored on the surface, marinated with salt and cooking wine, then grilled until golden and crispy outside, tender inside.
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  Grilled Eggplant

  Grilled eggplant is a dish that uses eggplant as its main ingredient. During preparation, the eggplant is typically cut into appropriate sizes, marinated, and then placed on a grill to be roasted over charcoal or in an oven. It is cooked until the skin is slightly charred and the inside is soft and tender, then served with a specially prepared seasoning for a unique flavor.
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  Grilled Tofu Skin Rolls

  Fried tofu skin rolls are made by wrapping a filling of minced pork, mushrooms, and carrots in tofu skin, then baking until the outside is slightly crispy while the inside remains tender.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Grilled Yellow Croaker

  Grilled yellow croaker is a dish primarily made with yellow croaker. To prepare it, first clean the fish thoroughly, then marinate it to infuse flavor. Next, place the fish on a grill and slowly roast over medium heat until both sides turn golden brown. Finally, sprinkle with spices.
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  Pan-Fried Kengtu Eggplant

  Pan-Fried Kengtu Eggplant is a home-style dish featuring Kengtu eggplant as the main ingredient. Kengtu eggplant is a variety with dark purple skin and firm flesh. The eggplant is washed, cut into pieces or slices, and pan-fried in hot oil until lightly browned and tender. It is then stir-fried with minced garlic, ginger slices, soy sauce, and other basic seasonings until the eggplant absorbs the flavors. The dish has a glossy appearance, with a soft, tender texture and a fragrant aroma from frying and seasoning.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Perilla Tender Pumpkin

  Perilla Tender Pumpkin is a simple home-style dish made with young pumpkin and fresh perilla leaves. The pumpkin is sliced or shredded, stir-fried with minced garlic until tender, then combined with chopped perilla leaves and seasoned with salt or light soy sauce. The dish has a fresh appearance, with crisp-tender pumpkin and the distinctive herbal aroma of perilla, resulting in a light and refreshing flavor.
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  Classic Pepper Stir-Fried Pork

  Classic spicy stir-fried pork is a Chinese home-style dish using pork and chili as main ingredients. Pork is usually sliced from fatty or lean cuts, and chilies are cut into segments. First, pork is stir-fried until oil appears, then chilies are added and cooked together before seasoning. Simple preparation with careful heat control.
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  Fermented Black Bean with Native Chili

  Fermented Black Bean with Native Chili is a home-style dish featuring local chili peppers and fermented black beans. Fresh or dried native chilies are stir-fried with pre-fried fermented black beans, seasoned with a small amount of salt or soy sauce, and cooked until the chili skins slightly wrinkle and the aroma is released. The dish highlights the savory depth of the beans and the fresh spiciness of the chilies, offering a simple and classic accompaniment to rice.
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  Braised Oxtail in Brown Sauce

  Braised Oxtail in Brown Sauce is a traditional Chinese dish made primarily with fresh oxtail. The oxtail is first blanched to remove impurities, then stir-fried with ginger slices and scallions. It is then simmered with light soy sauce, dark soy sauce, cooking wine, rock sugar, and water over low heat until the meat becomes tender and flavorful. The finished dish has a glossy reddish-brown color and rich savory aroma.

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