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Beside the Yangtze River Steamed Stone Pot Fish • Jiangxi Home Cooking (Changsha MixC Store)

Hot pot · ⭐ 4.2

Approximately 130 meters southeast of Zoomlion Science & Technology Park, Tongxing Lane

Dishes

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  (New) Golden Sour Pickle Soup

  Golden sour pickles made with fresh fermented cabbage, simmered in chicken broth. The soup has a golden hue and rich sour aroma. The crisp texture of the fermented cabbage blends harmoniously with the clear broth, creating a refreshing and appetizing flavor.
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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Signature Jiangtu Fish

  A signature dish featuring fresh Jiangtu fish braised with chili, garlic, and fermented bean paste, resulting in tender meat and rich, spicy flavor.
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  New Arrival Three-Cup Chicken

  New Arrival Three-Cup Chicken features premium chicken cooked with rice wine, soy sauce, and sesame oil. It has a rich red hue, aromatic fragrance, tender meat, and a balanced savory-sweet flavor.
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  Boiling Ginger Frog

  A spicy Sichuan dish featuring tender frog meat stir-fried with young ginger, chili, and aromatic spices.
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  Sautéed Old Preserved Pork with Fermented Chili Paste

  This dish features fermented chili paste and old preserved pork stir-fried together, delivering a rich, spicy-savory flavor typical of Sichuan cuisine.
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  Lotus Town Pig Head Meat

  Lotus Town Pig Head Meat features tender, braised pork head slices with rich flavor, a traditional local specialty.
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  Guizhou Herbal Sour Soup

  A traditional Guizhou dish featuring herbal sour broth with pork, tofu, and vegetables, known for its rich, tangy flavor.
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  Gan Flavor Braised Chicken Feet

  Gan flavor braised chicken feet are made primarily from chicken claws, marinated and slowly stewed. Main ingredients include chicken claws, ginger, green onions, star anise, and bay leaves, using traditional Chinese cooking methods to highlight savory and five-spice flavors.
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  Spicy Hunan-style Chicken Feet

  Spicy Hunan-style chicken feet made with tender chicken claws simmered in a rich blend of chili, Sichuan pepper, and aromatic spices.
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  Fish Roe and Fish Bladder Stir-fry

  A spicy stir-fry dish made with fish roe and fish bladder, popular in Sichuan cuisine.
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  Poyang Lake Duck

  A traditional dish made from old ducks sourced from Poyang Lake, slowly stewed with ginger, scallions, and cooking wine to create tender meat and rich broth.
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  Golden Sour Cabbage Soup

  Spicy sour cabbage soup made with pickled cabbage, chicken or pork slices, and chicken or beef broth. The fermented cabbage adds a unique tanginess, while the meat becomes tender in the richly flavored broth.
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  Truffle Bacon Fried Rice

  Fried rice made with rice, black truffle cubes, and diced bacon, stir-fried at high heat. Rich in flavor and aroma, with a savory taste enhanced by the unique scent of black truffle.

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