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Mu Xiao Xiang

Hunan cuisine · ⭐ 3.8

No. 32, Tianzhu Fuqian 1st Street, Tianzhu Area

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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  Fresh Loofah Stir-Fry

  Fresh loofah is a light dish featuring loofah as the main ingredient. After peeling and cutting, it's blanched or stir-fried quickly to retain its tender texture. Minimal seasoning with just a bit of salt highlights its natural sweetness and smoothness.
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  Tujia Special Stir-Fried Chicken

  Tujia Special Stir-Fried Chicken is a dish made with chicken as the main ingredient, stir-fried with chili, ginger, garlic, and other seasonings. It has a fresh and fragrant taste with a rich flavor.
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  Tujia Pig Stomach Chicken

  Tujia Pig Stomach Chicken is a dish made primarily with pig stomach and chicken. After cleaning, the pig stomach is stewed with chicken and seasoned with ginger slices and goji berries.
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  Stir-Fried Winter Melon Slices

  Stir-fried winter melon slices is a home-style dish using winter melon as the main ingredient. After peeling and slicing, it's quickly stir-fried in hot oil with garlic and scallions for aroma, then seasoned until tender yet crisp.
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  Stir-fried Pig Liver

  Stir-fried pig liver is a dish made by quickly stir-frying fresh pig liver with seasonings such as green onions, ginger, and garlic. After slicing the pig liver, it is stir-fried together with the seasonings until fully cooked.
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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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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Spicy Pepper and Century Egg Mix

  Lai Jiao Pidan is a dish primarily made with preserved eggs and green peppers. The preparation involves roasting the green peppers until their skins turn blackened, peeling them, then placing them together with the preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Braised Pork Belly

  A traditional Chinese dish made by slow-cooking pork belly with soy sauce, sugar, and seasonings until tender and flavorful.
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  Muxiaoxiang Pepper Stir-Fried Pork

  Muxiaoxiang Pepper Stir-Fried Pork is a Chinese dish made with pork and peppers, stir-fried quickly. It has a fresh and fragrant taste with moderate spiciness, and is a classic representative of Hunan cuisine.
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  Xiaoxiang Stinky Crawfish

  Xiaoxiang stinky mandarin fish, made primarily from mandarin fish, is characterized by a unique aroma resulting from its special curing process. The fish is carefully cooked, yielding tender flesh with easily separable bones, and served with a specially prepared sauce that delivers a distinctive flavor.
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  Spicy Pepper Pan-Fried Tofu

  Spicy chili-fried tofu is made with soft tofu, red chili peppers, and seasonings like green onions, ginger, and garlic. The tofu is pan-fried until golden on both sides, then stir-fried with chopped chili peppers and aromatics to absorb the spicy flavor.
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  Perilla-Fried Yellow Croaker

  A dish made with daylilies and perilla leaves. Soak daylilies beforehand, chop perilla leaves. Mix them with seasonings and pan-fry until cooked through, infusing the daylilies with perilla's aroma.
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  Perilla Frog with Beef

  Braised frog with perilla leaves features frog as the main ingredient, paired with perilla leaves in cooking. The frog is cleaned, cut into pieces, and stir-fried together with perilla leaves, then seasoned and simmered.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Pan-fried Quail Eggs

  Pan-fried Money Eggs is a Chinese dish primarily made with eggs. First, the eggs are boiled, peeled, and sliced into thick pieces, then pan-fried until golden brown on both sides. It is stir-fried with seasonings such as chili and garlic to enhance flavor.

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