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Cheng Fan Shi Dai (Zhong Men Temple Branch)

Hunan cuisine · ⭐ 4.3

Room 101, 1st Floor, Building 6, No. 8 Courtyard, Zhongmensi Street

Dishes

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  Health-Promoting Broad Bean Pot

  Health-preserving broad bean pot features fresh broad beans with carrots and green peppers, blanched and stewed with seasonings. Bright color, soft texture, and rich nutrition.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Original Handmade Meatballs

  Original handmade meatballs are made with pork and seasonings like scallions and ginger, then hand-mixed into meatballs. The texture is tender and retains the original flavor of the meat.
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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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  Handmade Meatballs

  Handmade meatballs made from pork or beef, mixed with scallions, ginger, egg, and starch, shaped into round balls by hand, then cooked by boiling or frying.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Xiang Flavor Stinky Mandarin Fish

  Xiang Flavor Stinky Mandarin Fish is a Hunan specialty dish, made with fresh mandarin fish through special fermentation and pickling processes. The fish meat is delicate, with a unique fermented smell, and has a fresh and fragrant taste, representing the traditional flavor of Hunan.
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  Xiang-Style Stinky Catfish

  Stinky carp is made primarily from fresh carp, which is marinated and fermented before being fried or pan-fried. It is then stir-fried with chili, ginger, garlic, and other seasonings. The unique aroma of the dish comes from a special fermentation process that enhances the fish's flavor. The final product has a crispy exterior and tender interior with rich, distinctive taste.
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  Braised Sauce Three Mushrooms

  Stir-fried three mushrooms is a dish featuring shiitake, oyster, and enoki mushrooms. After slicing and lightly frying, they're simmered in a savory sauce made from soy sauce, sugar, and rice wine until flavorful, then reduced to a glossy finish.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Brown Sugar Steamed Cake

  Red sugar steamed cake is a蒸制 dessert made from a mixture of glutinous rice flour and wheat flour. After mixing red sugar and water, it is fermented and then steamed in a bamboo steamer. The finished product has a light brown color, a soft texture, and a sweet aroma from the red sugar.
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  Bamboo Basket Tofu Noodles

  Bazi扁豆丝 is a home-style dish made primarily with fresh green beans. The green beans are sliced into细丝 and stir-fried with garlic, chili, and other seasonings. The dish has a bright color, tender bean threads, and a unique flavor from its special seasoning.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.

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