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Zhiwei Yuan Xiangju Xiao Guan (Xinxian Garden Store)

Hunan cuisine · ⭐ 3.5

South ground-floor commercial unit, Building 8, Jun'anli Residential Community, Wenxing Road (Xiqu Road)

Dishes

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  Farmhouse Stewed Return Fish

  A rustic dish made by stewing fresh return fish with potatoes, tofu, and green peppers, resulting in a rich, savory broth and tender fish meat.
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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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  Spicy Stir-Fried Crawfish

  Stir-fried crayfish in dry pot style is a dish made with fresh crayfish, stir-fried with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. After cleaning and blanching the crayfish, they are cooked with seasonings and then simmered with dry pot base and spices to absorb rich flavors.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish made primarily with fresh organic cauliflower, stir-fried with ingredients such as pork belly and dried chilies. During preparation, the ingredients are first stir-fried until fragrant, then seasonings are added and mixed evenly. Finally, it is served in a preheated dry pot to maintain the dish's warmth and texture.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Premium Blood Curd

  A Sichuan dish made with duck or pig blood, simmered with vegetables and spices to create a rich, spicy, and tender texture.
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  Oil-Poured Eggplant

  A dish made by frying or steaming eggplant and pouring a savory sauce made of soy sauce, sugar, vinegar, and garlic over it.
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  Stinky Guilin Fish

  Xiaoxiang Stinky Guilin Carp is made primarily from Guilin carp, which develops a distinctive odor due to its unique pickling process. The fish is first fermented through pickling, then braised with chili peppers, garlic, and other seasonings to create a dish with tender fish meat and a fragrant, spicy sauce.
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  Preserved Radish with Salted Pork

  Pickled radish with preserved pork is a traditional dish, primarily made from pickled radish and preserved pork. The preparation typically involves slicing the preserved pork, soaking the pickled radish and cutting it into segments, then stir-frying with minced garlic, chili, and other seasonings.

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