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Huixiang Ke (Caoqiao Store)

Hunan cuisine · ⭐ 4.1

Room 221, 2nd Floor, Building No. 5, Caoqiao Xinyuan Area 1, Caoqiao East Road

Dishes

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  Stir-fried Bullfrog with Purple Perilla

  Frogs legs are diced and stir-fried with purple perilla leaves, garlic, ginger, chili, and seasonings until cooked through, preserving the tenderness of the frog meat and the fragrance of the perilla.
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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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  Osmanthus Rice Cake

  Guìhuā Mǐgāo is a traditional sweet dessert made primarily from glutinous rice flour, mixed with sugar and water, then steamed. To prepare it, glutinous rice flour is combined with an appropriate amount of sugar, then warm water is added to form a paste. This mixture is poured into a mold and steamed until cooked through. Finally, dried osmanthus flowers or osmanthus honey are sprinkled on top to enhance the fragrance.
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  Xiang-style Stinky Crawfish

  Xiang-style stinky mandarin fish, made primarily from mandarin fish that is marinated to develop a unique fermented aroma. During cooking, it is seasoned with chili peppers, garlic, and other spices. The fish meat is tender and the sauce is rich—this dish is a traditional delicacy from Hunan Province.
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  Stone Ear Chicken

  Stone ear and free-range chicken is a dish featuring fresh stone ears and chicken. Stone ears are soaked beforehand, then cooked slowly with chicken pieces until the meat is tender and the ears soft, blending the natural flavors into a rich broth.
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  Clay Pot Iron Rod Yam

  Pot-baked iron rod yam is a dish primarily made with iron rod yam. After peeling and cutting the yam into segments, it is placed in a clay pot with water or broth and slowly stewed. It can be cooked together with side ingredients such as pork ribs or chicken, allowing the yam to become soft and absorb the flavors.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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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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  Stewed Pig's Trotter with Deer Antler Mushroom

  Stewed pig stomach with deer fungus is a dish featuring pig stomach and deer fungus. After cleaning, the pig stomach is simmered slowly with deer fungus, water, and seasonings until tender and flavorful, infusing the broth with the mushroom's aroma.

Reviews

• Gale_20
  Okay so I had to write about this place because the stinky mandarin fish was honestly one of the most memorable things I've eaten in Beijing. I'd heard about it but never tried it, and now I get what the hype is about. The fish itself was super firm and had this bouncy texture, and the flavor was wild in a good way — like funky and fermented but not in your face, and then it hits you with this rich savory thing that I can't even describe properly. I literally scooped up all the broth with rice and cleaned the plate. The hand-torn cabbage was also really good, nice and crunchy with just a tiny bit of spice. The whole place has this Anhui-style vibe going on, super clean and cozy, and the staff were friendly without hovering. Food came out at a normal pace, not too fast not too slow. They pointed us toward a few Hunan dishes and everything was packed with flavor. Parking was easy too which is rare. Great spot to come with friends, I'll definitely be back.