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Second Uncle's Banquet (Pucheng Road Store)

Hunan cuisine · ⭐ 4.1

No. 908 Pucheng Road

Dishes

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  Second Uncle Stinky Yellow Perch

  Second Uncle Stinky Yellow Perch is a specialty dish made with fresh yellow perch, processed through special methods such as pickling and fermentation. It has a unique flavor with a strong fermented aroma and a tender texture.
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  Erye Fish Head

  Erye Fish Head is a Chinese dish made with fish head as the main ingredient, usually cooked by stewing, boiling, or frying with seasonings and spices. It has a tender texture and rich flavor.
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  Two-color Fish Head

  Double-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.
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  Grandma's Pig's Trotters Pot

  Grandma's Pig's Trotters Pot is a traditional Chinese dish made with pig's trotters and various seasonings. The trotters are slow-cooked until tender and flavorful, with a rich and savory broth.
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  Chongqing-style Spicy Chicken

  Mountain City Spicy Chicken is a cold dish made with chicken thighs or whole chicken. After boiling, the meat is shredded and mixed with garlic, ginger, scallions, chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, and sesame oil. The finished dish has a bright red color, tender texture, and rich spicy flavor.
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  Spicy Jumping Frog with Beef

  Fresh frog legs stir-fried with spicy chili and Sichuan pepper, delivering a bold, numbingly delicious flavor.
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  Hunan White Jade Loofah

  Hunan White Jade Loofah is a dish primarily made with loofah. The loofah is peeled, cut into segments, blanched in boiling water until just cooked, then stir-fried with minced garlic, a small amount of salt, and cooking oil to preserve its crisp texture and natural flavor.
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  Perilla Fried Hunan Eggplant

  Perilla Fried Hunan Eggplant is a Chinese dish made with Hunan eggplant and perilla leaves. The eggplant slices are fried with perilla leaves until golden, offering a crispy exterior and tender interior with the unique aroma of perilla.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Spicy Duck Board

  Sauce Board Duck is a dish made primarily from duck meat, processed through marinating and baking techniques. Its distinctive feature lies in the use of a specially prepared sauce for marinating, allowing the duck meat to fully absorb the rich sauce aroma, then baked until the skin becomes crispy while the meat remains tender and juicy.

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