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Nü Hao Xiang · Hunan Cuisine · Stinky Mandarin Fish (Hua Xiang Store)

Hunan cuisine · ⭐ 4.3

Unit 108, Ground Floor, Building C, Xinhua International Center, Fengyuan Road

Dishes

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  Hello Xiang Zhi's Stinky Crawfish

  Stinky mandarin fish is made from fresh mandarin fish that is fermented after being marinated. The fish is salted and seasoned with spices for several days to develop its unique flavor, then pan-fried in hot oil and stewed with garlic, ginger, chili, and other seasonings to infuse the fish meat with taste.
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  Homestyle Pork Trotter

  Farmhouse pork trotters is a dish made primarily with fresh pork trotters. After blanching to remove any odor, the trotters are simmered with ingredients such as ginger slices and green onions, resulting in tender and flavorful meat. It is typically cooked slowly in a clay pot or pressure cooker until the pork becomes soft and the broth rich and aromatic.
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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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  Braised Pork Trotter with Lotus Root

  The main ingredients are native pork trotters and lotus root from the lake. After blanching, the pork trotters are cooked together with the lotus root in a pot, adding适量清水 and seasonings. They are simmered over low heat until the pork trotters become tender and the lotus root absorbs the flavors. The finished dish has a rich broth, gelatinous pork trotters, and crisp lotus root.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Changde Spicy Pork Intestines

  Changde Dry Pot Pig Intestines is a dish primarily made with pig intestines, accompanied by side ingredients such as potatoes, green peppers, and onions. It is prepared through stir-frying and stewing methods. The pig intestines need to be pre-treated to remove any odor, then stir-fried together with seasonings to allow the flavors to fully penetrate.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Sichuan-style smoked bamboo shoots with cured pork

  Dry Pot Smoked Bamboo Shoots with Preserved Pork is a dish primarily made with smoked bamboo shoots and preserved pork. Soak the smoked bamboo shoots in advance, then cut them into segments, and slice the preserved pork. Heat oil in a wok, first stir-fry the preserved pork until it releases its fat, then add the smoked bamboo shoots and stir-fry together. Finally, add seasonings such as doubanjiang (fermented broad bean paste), garlic slices, and ginger slices, and stir-fry until well flavored.
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  Fried Pork Crumbs with Napa Cabbage

  Oil渣奶白菜 is a dish primarily made with baby bok choy, stir-fried with oil渣 (crispy pork fat). To prepare, wash and cut the baby bok choy into segments, then stir-fry the oil渣 in a pan until fragrant. Finally, add the baby bok choy and quickly stir-fry until cooked through.
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  Stir-fried Pork with Fragrant Tofu

  Meat stir-fried with Huashi tofu is a stir-fry dish primarily made with pork and Huashi tofu. Slice or shred the pork, cut the Huashi tofu into cubes, first stir-fry the pork until it changes color, then add the tofu and stir-fry together. Season and cook until done.

Reviews

• charcoal_peony
  Ordered the stinky mandarin fish and wow, the outside was super crispy while the inside was tender. The fermented smell is kinda funky but honestly the flavor was so good — spicy and rich, went perfectly with rice. The farmhouse-style stir-fried pork was also a winner, the meat was seared until crispy and fragrant, fatty but not greasy at all, and the chili flavor blended with the pork just right. Service was quick, staff were friendly. Place was clean and well-organized, seating was comfy. Overall a really solid meal, I'd totally come back.