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Jianghu Flavor (Xinglongwan Branch)

Hunan cuisine · ⭐ 4.7

Room 201, Building 2, Changfang Xinglong Bay, Wangcheng Economic and Technological Development Zone

Dishes

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  Yunnan Wild Mushroom Hot Pot

  A traditional Yunnan dish featuring a variety of wild mushrooms simmered in a savory broth, known for its rich flavor and health benefits.
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  Spicy Beef Tripe

  A spicy Sichuan dish made with beef tripe, stir-fried in a bold, numbing chili sauce for a fiery and flavorful bite.
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  Dried Vegetable Braised Pork

  A Chinese dish featuring pork belly and dried vegetables, slow-cooked until tender and flavorful.
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  Cantonese Roast Duck

  Cantonese roast duck features a seasoned Peking duck, roasted until crispy skin and tender meat, served with pancakes, hoisin sauce, and scallions.
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  Cantonese Roast Duck

  Cantonese roast duck is made from whole ducks, marinated, inflated, and roasted in a挂炉. The skin is crispy while the meat is tender, typically using Peking duck or Muscovy duck. Seasonings include soy sauce, five-spice powder, sugar, garlic, and ginger. Oil is brushed on during roasting to maintain color and texture.
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  Luoshan West Sea Bo Fish

  A dish made from the specialty fish Bo Fish from Poyang Lake, steamed with ginger, scallion, and garlic, resulting in tender flesh and a clear, savory broth.
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  Hand-grabbed扇子骨

  Hand-held spare ribs is a dish featuring pork spare ribs as the main ingredient, marinated and then stewed or braised until the bones are tender and the meat is soft. Typically seasoned with scallions, ginger, star anise, and soy sauce for rich flavor.
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  Organic Chili Stir-fried Morel Mushrooms

  A dish of organic morel mushrooms stir-fried with chili peppers and vegetables, offering a fresh, spicy flavor.
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  Large-head Fish from Reservoir

  Reservoir bighead carp is made from fresh reservoir carp, typically steamed or braised. After preparation, ginger slices and scallions are added, then steamed or stewed to make the flesh tender and flavorful while preserving its natural taste.
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  Secret-Recipe Pig Trotters

  Braised pig trotters are made from pig feet, slowly stewed with soy sauce, cooking wine, rock sugar, star anise, cinnamon, and bay leaves to achieve a soft, flavorful texture rich in collagen.
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  Nutritious Rice Milk

  A smooth and healthy beverage made from rice, rich in carbohydrates and vitamins, ideal for breakfast or as a nutritious drink.
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  Scallion Juice Yellow Beef

  Scallion juice yellow beef is made from yellow beef marinated with fresh scallion juice and quickly stir-fried. The meat is tender, with a rich onion flavor and a refreshing taste, highlighting the blend of scallion fragrance and beef richness.
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  Crab Roe Vermicelli Stew

  Crab roe vermicelli stew is a dish primarily made with crab roe and vermicelli. After being soaked in hot water, the vermicelli is mixed with fresh crab roe and cooked slowly with chicken stock or broth. The finished dish features tender, smooth vermicelli, rich crab roe flavor, and a deeply savory broth.
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  Stir-Fried Wild Pork with Chili and Rice

  Fresh wild pork is stir-fried with green and red chili peppers, seasoned with salt and soy sauce, then mixed with hot rice. Offers a savory, slightly spicy taste with firm meat texture and rice absorbing rich sauce.
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  Spicy Jumping Frog

  Spicy Jumping Frog is a dish made with frog legs as the main ingredient, stir-fried with chili, Sichuan pepper, ginger, garlic, and green onions. The frog legs are cleaned, marinated with wine and starch, then stir-fried with fried chili and pepper, and finally seasoned and simmered to absorb flavors.
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  Squid with Shrimp

  Squid and shrimp are the main ingredients, blanched then stir-fried with scallions, ginger, and garlic. Seasonings are added and stirred evenly, then thickened and finished. The dish is bright in color and tender in texture.
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  Stewed Softshell Turtle with Yellow Sauce

  Huangfen HanShou Turtle is made with HanShou turtle as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, then slowly braised to infuse rich flavors.

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