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Da Wang · Jintang Xiao Guan

Hunan cuisine · ⭐ 4.6

Lin No. 1, Yuehe Hutong, Jianguomen

Dishes

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  Linyi Chili Chicken Stir-Fry

  A traditional dish from Linyi, featuring chicken and chili peppers stir-fried together with garlic and ginger for a spicy and savory flavor.
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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Pepper-flavored Cured Meat

  A dish featuring cured meats like腊肉 and腊肠, stir-fried or steamed with green and red peppers and garlic for a savory, aromatic flavor.
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  Spicy Pork with Pepper Aroma

  Pepper-spiced pork is a dish made primarily with pork, usually belly or lean meat sliced or diced, stir-fried with dried chilies and Sichuan peppercorns. First, the meat is pan-fried until oil is released, then chilies and peppercorns are added to blend the flavors.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Xiang-style Twice-Cooked Pork

  Xiang-style twice-cooked pork uses fatty pork belly as the main ingredient, boiled, sliced, then stir-fried with garlic chives and green peppers. Seasoned with doubanjiang, fermented black beans, and chili, the meat is pan-fried until slightly crispy for a rich flavor.
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  Red Fish Head King

  A rich and spicy dish featuring a large fish head simmered with tomatoes, chili, and aromatics, resulting in a vibrant red broth and tender fish meat.
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  Xiaoxiang Braised Softshell Turtle

  Xiaoxiang Braised Softshell Turtle is a Hunan dish made with softshell turtle as the main ingredient, cooked slowly with various seasonings and ingredients. Its meat is tender, and the broth is rich and delicious.
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  Braised Eel with Single Garlic

  A dish featuring fresh eel and single garlic, pan-fried and simmered together to create a rich, savory flavor.
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  Freshly Squeezed Rice Gruel

  Freshly pressed rice gruel is made from rice, soaked, ground, and cooked with water. It's filtered and boiled to create a thick, smooth consistency, ready to drink or paired with other ingredients.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  Stone Pot Halibut Head

  Stone pot halibut head dish made with fresh halibut head, ginger slices, green onions, and other ingredients cooked in a heated stone pot. The fish head is first pan-fried until slightly golden on both sides, then simmered in broth or water to absorb the rich flavors.
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  Classic Garlic Pork Ribs

  Classic Garlic Pork Ribs is a dish made with pork ribs, marinated with garlic, soy sauce, and cooking wine, then pan-fried or grilled. The outer layer is slightly crispy, the meat is tender, and the garlic flavor is rich.
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  Signature Garlic Pork Ribs

  Golden garlic pork ribs are made with pork ribs, marinated and then fried or pan-fried until golden brown, then stir-fried with plenty of minced garlic to absorb the rich garlic flavor. Seasonings like soy sauce, cooking wine, and sugar are added for a deep taste.
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  Shrimp and Scallion Dumplings

  Fresh shrimp and scallions are mixed into a paste, shaped into balls, and either fried or steamed for a tender, flavorful dish with a fragrant onion aroma.
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  Black Truffle Stir-fried Free-range Chicken

  Black Truffle Stir-fried Free-range Chicken is a Chinese dish made with fresh black truffles and free-range chicken, stir-fried in a clay pot. The chicken is tender, paired with the unique aroma of black truffles, offering a rich flavor.
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  Truffle Baked Free-Range Chicken

  Free-range chicken marinated and baked with black truffle, absorbing its aroma; slightly charred outside, tender inside. Main ingredients: free-range chicken and black truffle, with minimal seasoning.
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  Black Pepper Beef Ribs

  Black pepper beef short ribs is a dish featuring beef short ribs as the main ingredient, marinated and then pan-fried or stir-fried with black pepper, onion, and garlic for a tender, juicy flavor with rich black pepper aroma.

Reviews

• stubborn_cocoa_bean
  Found this place kinda by accident while I was walking around and figured why not give it a try. Honestly super glad I did. The crispy skin pigeon was amazing — super crunchy outside, tender inside, and the sauce was so flavorful. The rice milk they make fresh was warm and smelled incredible. Little tomatoes were sweet and tangy and really juicy, and the blanched choy sum was fresh and light, perfect balance. Staff were really friendly, food came out fast, place was clean, and parking was easy. Great spot to hang out with friends, I'd definitely come back.