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Orangezhouwan Restaurant (ZhiXin Dong Lu Branch)

Hunan cuisine · ⭐ 4.5

No. 8 Zhixin East Road, Xueyuan Road Subdistrict

Dishes

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  Steamed Fish Head with Spicy Chopped Chili

  Steamed fish head with chopped chili is made from fresh fish head, combined with chopped chili, ginger, garlic, and green onions, then steamed to perfection. The fish meat becomes tender while the chili flavor infuses deeply.
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  Spicy Ginger Pork Trotters

  Ginger-spiced pig trotters is a dish made with pig trotters, ginger, and chili. After blanching, the trotters are stewed with sliced ginger and chili, resulting in tender, flavorful meat with a spicy kick and aromatic ginger notes.
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  Stir-Fried Pig Liver with Bold Flavor

  A Chinese stir-fry dish featuring pig liver as the main ingredient, typically cooked with green peppers and onions. The liver is sliced after deodorizing, marinated with rice wine and soy sauce, then quickly stir-fried with vegetables to maintain a tender texture.
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  Changde Boneless Pork with Intestines

  Changde boneless pork ribs with intestines is a dish made from pork ribs and pig intestines. After blanching, the ribs are stewed with intestines and seasoned with ginger slices and green onions, then slowly simmered to make the meat tender and flavorful, with crisp, chewy intestines.
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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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  Hunan Yongzhou Blood Duck

  Hunan Yongzhou blood duck is a dish made primarily from duck meat and duck blood. Duck pieces are stir-fried with chili, ginger, garlic, and seasonings, then duck blood is added to blend in, infusing the meat with rich flavor and a unique texture.
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  Tanxiang Majiahe Lamb

  Tanxiang Majiahe mutton is a dish featuring fresh mutton, using high-quality mutton from Majiahe region, blanched to remove odor, then stewed with various spices and seasonings until tender and flavorful with rich broth.
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  Old Changsha Salted Vegetable Braised Pork

  Old Changsha salted vegetable braised pork is a dish made with fatty pork and pickled salted vegetables. The pork is boiled, sliced, layered with the vegetables in a bowl, then steamed. The meat becomes tender and the vegetables absorb the savory flavor.
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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 Chicken with Ginger on the Road

  Stir-fried wild chicken with roadside ginger is a dish made from chicken and roadside ginger. Chicken pieces are stir-fried with peeled and sliced roadside ginger, seasoned with basic调料 until the chicken is cooked through and the ginger flavor infuses into the meat.
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  Premium Stewed Softshell Turtle

  Premium braised softshell turtle with fresh turtle, ham, mushrooms, scallions, and ginger, slowly stewed to create a rich broth and tender meat.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.

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