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Xiamen Charm · 38 Seconds Stir-Fried Beef with Yellow Pepper (Xuancui Store)

Hunan cuisine · ⭐ 4.7

No. 47A, Xinwenhua Street

Dishes

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  38-Second Stir-Fried Beef

  Stir-fried beef with fresh yellow beef, quick stir-fried with green peppers and onions. Retains tender beef and crisp vegetables through high-heat cooking. Seasoned with soy sauce, rice wine, and starch.
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  Farmer's Sea Bass

  Farmer's sea bass features fresh sea bass steamed with scallions, ginger, garlic, and green and red peppers. Topped with a sauce made from soy sauce, cooking wine, sugar, and water, then garnished with chopped scallions and cilantro.
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  Xiang-style Stinky Mandarin Fish

  Tujia stinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is salted and seasoned with spices for several days to develop its unique flavor, then pan-fried in hot oil and simmered with ginger, garlic, chili, and other seasonings to infuse the fish with taste.
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  Large Bowl Frog

  A spicy Sichuan dish featuring frog legs stir-fried with chili, Sichuan peppercorns, garlic, and ginger, served in a large bowl for generous portions.
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  Crispy Bamboo Shoots in Dry Pot

  Dry-braised crispy bamboo shoots is a dish made with fresh crispy bamboo shoots, pork belly, green peppers, red peppers, and onions. After blanching, the bamboo shoots are stir-fried with seasonings like doubanjiang, garlic, ginger, and dried chilies, then simmered until the sauce thickens.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Lotus Root and Pork Rib Soup

  Lotus root and pork rib soup made with fresh lotus root and pork ribs, simmered until the ribs are tender and the lotus root is soft and creamy, resulting in a clear, flavorful broth.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Fried blood tofu with preserved pork

  Pig blood tofu stir-fried with preserved pork is a dish primarily made with pig blood tofu and preserved pork. Pig blood tofu is made from pig blood and minced pork, then steamed and sliced for later use; preserved pork is salted and air-dried pork with a rich savory aroma. During cooking, the preserved pork is sliced and stir-fried to render its fat, then pig blood tofu is added and stir-fried together, allowing the pork's fragrance to infuse into the tofu. Seasoning is added at the end to complete the dish.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Premium Rural Stir-Fried Pork

  Premium rural stir-fried pork with green peppers: slices of pork belly fried to release oil, then stir-fried with green peppers, garlic, and ginger, seasoned to perfection.
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  Stir-fried long beans with eggplant

  Long beans and eggplant are cut into segments and stir-fried together, then seasoned with minced garlic, soy sauce, and other调料, stir-fried until cooked through. The dish has a soft and chewy texture with well-blended ingredients.

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