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Wang Xiang Lao Chang Sha (Hunan Cuisine • Qingxiu ASEAN Branch)

Hunan cuisine · ⭐ 4.5

Second Floor, Zhongfang Feicui Garden Phase II, Leigongling North Road (adjacent to Hao You Lai Fresh Food Store)

Dishes

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  Spicy Pork with Chili

  二代辣椒炒肉 is a Chinese home-style dish made primarily with pork and chili peppers. Pork slices are marinated, peppers are cut into segments. Heat oil in a pan, stir-fry pork until colored, then add peppers and mix well before seasoning and serving.
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  Sichuan Pickled Chili Stir-Fried Free-Range Chicken

  A spicy and flavorful dish made by stir-frying free-range chicken with pickled chili peppers, garlic, and ginger.
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  Stir-fried Youxian Tofu

  Xiao Chao Youxian Xianggan is a home-style stir-fry dish primarily made with Youxian tofu skin. It is typically prepared with辅料 such as green peppers, red peppers, and garlic slices. The tofu skin is cut into pieces and stir-fried together with the配料, then seasoned to create a flavorful dish. The cooking process emphasizes proper heat control to allow the tofu skin to absorb the flavors of the seasonings, resulting in a soft yet chewy texture.
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  Stir-fried Huangyang Beef from Huanjiang

  A dish featuring tender Huangyang beef from Huanjiang, stir-fried quickly with peppers for a spicy and savory flavor.
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  Stir-Fried Shrimp with Green Onion

  A Chinese dish made by stir-frying fresh shrimp and green onions in a flat pan, resulting in tender shrimp with a savory, slightly sweet flavor.
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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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  Seafood Dry Noodle Pot

  Sea Emperor Dry-Heated Rice Noodle Pot features rice noodles with shrimp, crab meat, squid, clams, and other seafood. Cooked in a clay pot with broth or seasoning, slowly simmered until flavorful, then garnished with green onions or cilantro. Minimal water ensures rich taste.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Stir-Fried Free-Range Chicken with Rapeseed Oil

  A savory dish featuring free-range chicken stir-fried in rapeseed oil, highlighting natural flavors and rustic taste.
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  Chen Tan Duan Chao Fish Head

  Chen Tan Duan Chao Fish Head uses fresh fish head as the main ingredient, combined with aged chili paste, ginger slices, and green onion segments, steamed to perfection. The fish head is layered with chili paste and steamed at high temperature, resulting in tender fish meat infused with the rich aroma of the chili.
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  Taro Pork Ribs

  Xiangyu排骨 (香芋排骨) is a dish primarily made with taro and pork ribs. The preparation typically involves marinating the ribs, then steaming them together with taro until fully cooked, allowing the sweet flavor of the taro to blend harmoniously with the savory taste of the ribs.

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