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Yanshe · Hunan Cuisine (Haidian Great Place Branch)

Hunan cuisine · ⭐ 4.8

5th Floor, Haidian Dayuecheng, Daniu Fang Er Xiang

Dishes

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  Crispy Home-style Lettuce

  Home-style Crispy Lettuce is a dish made primarily with lettuce, sliced and marinated before being deep-fried until the outer layer becomes crispy. The lettuce slices are crunchy on the outside and tender on the inside, with a golden color and a refreshing taste—making it a delicious home-cooked dish.
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  Bamboo Shoot and Frog in Basil Sauce

  I love the flavor of purple basil frog legs, using fresh frog legs as the main ingredient, paired with purple basil leaves for cooking. First, clean and cut the frog legs into pieces, then marinate them before stir-frying together with purple basil leaves to preserve the tender texture of the frog legs while infusing the unique aroma of purple basil.
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  Stewed Pork with Intestines Stir-fry

  Stewed pork bone meat and pig intestines, cleaned, blanched, then stir-fried with葱姜蒜 for a tender texture and crisp intestine, rich in 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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  Sugarcane Lotus Root Drink

  Gan蔗马蹄水 is a beverage made primarily from sugarcane and lotus root. The preparation is simple: peel and cut the sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer slowly. Finally, strain the liquid to obtain the soup.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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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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  Steamed Pork Ribs with Lishui Taro

  A traditional Chinese dish featuring tender pork ribs and soft taro steamed together, seasoned with garlic, soy sauce, and oyster sauce.
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  Fermented Sauerkraut Braised Spare Ribs

  Pork ribs stewed with fermented sour cabbage, which adds a tangy flavor; after blanching, the ribs are cooked with the cabbage until tender and flavorful, resulting in a rich broth.
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  Fragrant Smelly Mandarin Fish

  Smell-odor carp is named for its unique marinating process. After marination, the fish emits a distinctive aroma during cooking, yet remains tender and flavorful. During preparation, it is commonly paired with scallions, ginger, garlic, and other seasonings to enhance the dish's depth.
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  Stir-fried Yellow Beef with Wild Goose

  Yan She Stir-Fried Yellow Beef uses tender yellow beef as the main ingredient, stir-fried quickly with green and red peppers and fragrant garlic. The dish has a bright color, with distinct textural layers between the beef and vegetables. Simple cooking preserves the original flavors of the ingredients.

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