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Mian Xiang Ji · Hubei Hunan Cuisine (Four Dao Kou Academy Store)

Hunan cuisine · ⭐ 4.8

3rd Floor, Building 3, No. 2 Yard, Jiaoda East Road (above Burger King)

Dishes

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  Double Pepper水库 Fish Head

  Double pepper reservoir fish head features fresh reservoir fish head with green and red peppers, stir-fried after pan-searing the fish head until golden, then simmered in water until flavorful.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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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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  Stir-Fried Spare Ribs with Vegetables

  Lao Cai Pai Gu is a dish made with pork ribs and green vegetables. The ribs are blanched first, then simmered with vegetables until tender, while the greens stay fresh. Seasonings like salt and soy sauce are added to taste.
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  Spicy Eggplant with Preserved Egg

  Lai Jiao Qie Zi Pi Dan is a dish primarily made with eggplant, century eggs, and crushed chili peppers. The preparation involves roasting the eggplant until tender, mixing it with chopped century eggs and crushed chilies, then adding seasonings and stirring thoroughly to create a unique texture and flavor.
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  Three Steamed Dishes from Mianyang

  Miyang Three Steamed is a traditional dish from Miyang, Hubei, featuring steamed fish, meat, and vegetables like pumpkin and eggplant, all steamed separately to preserve their natural flavors.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  老汤酱牛肉

  Old broth braised beef is a dish made primarily with beef, slow-cooked in an aged broth and then marinated with various spices and sauces. During preparation, the beef absorbs the essence of the broth through prolonged simmering, resulting in a richly savory flavor and tender meat texture.
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  Mustard Lobster

  Mustard lobster shrimp features fresh lobsters, blanched, drained, and mixed with a mustard sauce made from mustard powder, soy sauce, vinegar, sugar, and sesame oil for rich flavor and strong mustard aroma.
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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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  Stir-fried Fish Head with Green Pepper and Perilla

  Fried fish head with green peppers and perilla, stir-fried quickly after pan-frying until slightly golden, then seasoned.
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  黄金土豆鲍鱼仔

  黄金土豆鲍鱼仔是一道融合创意菜，以新鲜小鲍鱼和优质土豆为主料。先将鲍鱼仔处理干净，用高汤煨制入味；土豆蒸熟后压成泥，加入黄油、淡奶油调成细腻的土豆蓉，包裹住鲍鱼仔，外层裹上面包糠炸至金黄酥脆。成品外皮香脆，内里土豆蓉绵密柔滑，鲍鱼鲜嫩弹牙，口感层次丰富，味道咸鲜浓郁，带有黄油奶香与海鲜的天然鲜甜。

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