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Cai Yun Ying Xiang

Hunan cuisine · ⭐ 4.0

No. 552 Guanshan 1st Road, Zhongjian Kangcheng, Building 3, Floors 1–3, Unit 01, 1F-29

Dishes

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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Waxiang Tofu

  A dish made with thousand-layer tofu, slow-cooked in a clay pot with ham, mushrooms, and greens, resulting in a tender and fragrant flavor.
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  Waxiang Bacon

  A flavorful dish featuring bacon cooked slowly in a clay pot with vegetables and seasonings, resulting in rich aroma and savory taste.
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  Wax Pot Dry-Fried Green Beans

  A Sichuan-style dish made by stir-frying fresh green beans in a clay pot with garlic and dried chilies until crispy yet tender, delivering a rich, spicy aroma.
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  Waxiang Beef

  Waxiang beef is a Chinese dish made with beef brisket slow-cooked in a clay pot with spices, resulting in tender, flavorful meat.
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  Waxiang Beef Tripe

  A Chinese dish made with beef tripe slowly stewed in spices and seasonings, resulting in a rich, aromatic flavor.
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  Waxiang Meat Balls

  A Chinese dish featuring pork meatballs simmered in a clay pot, resulting in tender and flavorful bites.
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  Waxiang Tengjiao Fish Cubes

  Fresh fish cubes simmered in a clay pot with Sichuan pepper, ginger, and garlic, delivering a rich, numbingly spicy flavor.
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  Waxiang Tengjiao Chicken

  A tender chicken dish marinated with Sichuan pepper and slow-cooked in a clay pot, delivering a rich, numbingly spicy flavor.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Fried Pork with Tofu Skin

  Xianggan Hui Guo Rou is a dish primarily made with pork belly and dried tofu. First, boil the pork belly until tender, then slice it thinly. Next, cut the dried tofu into strips. In a wok, stir-fry minced ginger and garlic until fragrant, add doubanjiang (spicy bean paste) to release the red oil, then add the pork belly slices and stir-fry until slightly curled. Finally, add the dried tofu and green peppers, season with an appropriate amount of soy sauce, sugar, and salt, and stir well to combine.

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