Xiaoxiang Little Cabin (Qingyang Road)
Hunan cuisine · ⭐ 3.5
Room 128, Building D-5, Yihé Garden, Qingyang Road
Dragon Mate tips
If you are traveling in China to visit Hefei, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 128, Building D-5, Yihé Garden, Qingyang Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Two-color Fish Head, Stir-fried Garlic Greens with Preserved Beef, Bell Pepper and Egg Stir-Fry.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hefei
- Category: Hunan cuisine
- Rating: 3.5
- Address: Room 128, Building D-5, Yihé Garden, Qingyang Road
- Popular dishes: Two-color Fish Head, Stir-fried Garlic Greens with Preserved Beef, Bell Pepper and Egg Stir-Fry, Dry Pot Squid Tentacles, Youxian Tofu Stir-fry
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Dishes
Two-color Fish HeadDouble-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
Stir-fried Garlic Greens with Preserved BeefGarlic greens stir-fried with preserved beef, a savory and aromatic dish combining the freshness of garlic leaves with the rich flavor of cured beef.
Bell Pepper and Egg Stir-Fry尖椒鸡蛋 is a home-style dish made primarily with eggs and green chili peppers. Eggs are scrambled and set aside, then sliced green chilies are stir-fried with the eggs and seasoned to serve.
Dry Pot Squid TentaclesA Sichuan-style dish made with squid tentacles stir-fried in a dry pot with vegetables and spices, offering a spicy and aromatic flavor.
Youxian Tofu Stir-fryA classic Hunan dish featuring stir-fried tofu from Youxian with peppers, delivering a spicy and savory flavor.
Crispy Bamboo Shoots with Pig's Trotter StripsA cold dish made from sliced pig's trotter and crispy bamboo shoots, seasoned with garlic, chili oil, soy sauce, and vinegar for a fresh, spicy flavor.
Preserved Pork with Preserved Tofu Stir-fryA savory dish made by stir-frying preserved tofu and cured pork, resulting in a rich, salty flavor.
Bamboo Shoot Mushroom with Preserved PorkA Chinese home-style dish featuring bamboo shoot mushrooms and preserved pork, stir-fried together for a rich, savory flavor.
Preserved Radish with Salted PorkPreserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
Sauce-Braised Pork with Spicy SauceA classic Sichuan dish made by stir-frying pork belly with fermented bean paste, green peppers, and scallions for a rich, spicy flavor.- Iron Plate King Oyster MushroomA dish featuring king oyster mushrooms cooked on a hot iron plate, seasoned with garlic and onions for a savory flavor.