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Dong Ting · Nan Zhou Fu

Hunan cuisine · ⭐ 4.0

No. 37 Jinghu Avenue

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Nanzhoufu Fried Rice

  A classic fried rice dish made with rice, eggs, ham, peas, and carrots, stir-fried to perfection for a savory and satisfying meal.
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  Steamed Egg with Clams

  A delicate dish made by steaming clams and beaten eggs together, resulting in a silky, savory texture.
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  Secret-Recipe Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned and cooked by frying, stir-frying, or stewing. Common seasonings include soy sauce, cooking wine, garlic, and ginger; some recipes add minced meat, mushrooms, or greens for enhanced flavor.
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  Seaweed and Egg Soup

  Nori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
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  Braised Free-range Chicken

  Braised free-range chicken is a Chinese dish made with chicken as the main ingredient, blanched and then stewed with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, slowly simmered until the meat is tender and flavorful.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Golden Sour Frog

  A spicy and sour dish featuring tender frog meat in a golden broth, popular in Sichuan cuisine.
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  Farewell My Concubine

  Bàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.
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  Stir-fried Wormwood with Preserved Pork

  Lihao stir-fried with preserved pork is a dish using Lihao and preserved pork as main ingredients. Wash and cut Lihao into segments, slice the preserved pork, then stir-fry together to let the pork fat infuse into the Lihao, enhancing its aroma.

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