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Huxing Jia Yan

特色菜 · ⭐ 3.9

Rooms 104-1 and 104-2, No. 56-2 Fenghuang South Road

Dishes

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  Bamboo Shoots with Preserved Pork

  Winter bamboo shoot stir-fried with preserved pork is a Chinese dish primarily made with fresh winter bamboo shoots and preserved pork. The winter bamboo shoots are sliced and blanched to remove bitterness, while the preserved pork is sliced and stir-fried to render its fat. The two ingredients are then stir-fried together with appropriate seasonings until well combined.
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  State Banquet Dong'an Chicken

  Dong'an chicken is a dish made with chicken as the main ingredient. Tender chicken pieces are blanched, then stir-fried with葱姜蒜、辣椒 and other seasonings, followed by a sauce of soy sauce, vinegar, and sugar. Finally, sesame oil is drizzled on top. The dish has a bright red color, tender chicken, and a slightly spicy, sweet-sour taste.
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  Stir-Fried Flat Beans

  Stir-fried green beans is a Chinese home-style dish made with fresh green beans, sliced and stir-fried with garlic, chili, and seasonings for a crisp texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Bamboo Shoots Stir-Fried with Pork

  A classic Chinese dish featuring tender bamboo shoots and pork, stir-fried together for a savory and satisfying meal.
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  Signature Yongzhou Blood Duck

  Signature Yongzhou blood duck features duck meat with duck blood, chili, ginger, and garlic. Duck pieces are stir-fried with blood to absorb its rich flavor, creating a deliciously complex taste.
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  Bamboo Shoots Stir-Fried with Preserved Pork

  Spring bamboo shoots stir-fried with cured pork is a traditional Chinese home-style dish. Slice fresh bamboo shoots, blanch to remove bitterness, and set aside cured pork slices. Heat oil in a wok, fry the pork until it releases fat, then add the bamboo shoots and stir-fry until cooked through.
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  Hairy Chinese Cabbage

  A dish made from tender Chinese cabbage, typically blanched and served cold or lightly stir-fried, known for its crisp texture and mild flavor.
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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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  Yongzhou Stuffed Tofu

  A Hunan specialty dish where tofu is stuffed with minced meat or shrimp and steamed to perfection, offering a delicate and savory flavor.
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  Coiled Eel

  A dish featuring eel marinated and rolled into a coiled shape, then steamed to perfection with a savory sauce.
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  Rice-field Fish

  Rice-field fish is a delicacy made from wild fish found in rice paddies, typically steamed or stewed to preserve its natural freshness and flavor.
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  Goat Hoof

  羊蹄主要食材为羊的前蹄或后蹄，经过焯水、炖煮或红烧等烹饪方式制作而成。通常加入葱、姜、八角、桂皮等香料，使味道浓郁。
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  Minced Pork with Sweet Potato Noodles

  Sautéed shredded pork with sweet potato noodles, a dish where soft noodles are stir-fried with minced pork and seasonings to absorb the savory flavor, resulting in a smooth and elastic texture.
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  Sour Radish Stir-Fried Pork Intestines

  Sour radish stir-fried with pork intestines is a dish primarily made with pork intestines and sour radish. After cleaning and boiling, the pork intestines are cut into segments and stir-fried together with sliced sour radish, then seasoned with appropriate spices. Common seasonings include scallions, ginger, garlic, and chili to enhance the aroma.
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  Wild Celery

  Wild celery is a dish made from wild celery, typically stir-fried or served cold, offering a fresh and crisp taste with natural aroma.
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  Stewed Pig Trotter with Green Pepper

  A Chinese dish made by stewing pig trotter with green peppers, resulting in a rich and savory flavor.

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