Close

Fuxiaoxiang Burned Chicken with Spicy Sauce · Hunan Specialty (Zhujie Branch)

Hunan cuisine · ⭐ 4.6

Shop 106, 1st Floor, Building B, Jiangrui Business Building, No. 17 Zhujilu Road

Dishes

• 

  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.
• 

  Dry-Boiled Seafood Vermicelli

  A Cantonese dish featuring seafood like shrimp, squid, and crab sticks mixed with vermicelli, tossed in a savory sauce without broth for a rich, fresh taste.
• 

  Fan Bone

  Fan bones are pork ribs named for their fan-like shape. Main ingredient is pork fan bones, typically blanched then stewed or braised with seasonings like soy sauce, cooking wine, ginger slices, and scallions until tender and flavorful.
• 

  Spicy Chicken Stew

  A spicy chicken stew made with chicken, chili, Sichuan pepper, and fermented bean paste, known for its rich flavor and numbing heat.
• 

  油泼卷心菜

  油泼卷心菜是一道以卷心菜为主要食材的中式家常菜。将卷心菜洗净切丝，焯水后沥干，放入盘中。热锅凉油，加入蒜末、辣椒碎爆香，再淋在卷心菜上，最后撒上少许盐和鸡精调味。
• 

  Fried Duck Egg with Pork Lard Crumbs

  A traditional Chinese dish made by stir-frying duck eggs with crispy pork lard crumbs, offering a rich and savory flavor.
• 

  Stir-Fried Baby Bok Choy

  A dish made by quickly stir-frying tender baby bok choy with garlic and ginger, resulting in a fresh and savory flavor.
• 

  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.
• 

  Radish Sprout and Baby Taro Soup

  Radish Sprout and Baby Taro Soup is a light, homestyle soup. The main ingredients include fresh radish sprouts and peeled baby taro. To prepare, the taro is cut into pieces and boiled in water or broth until soft and tender. Just before finishing, washed radish sprouts are added and briefly cooked to retain their vibrant green color and crisp texture. The soup is clear and mild, highlighting the slight pungent aroma of the sprouts and the sweet, soft texture of the taro.
• 

  Scallion Oil Pancake

  Congyou Babao is a traditional snack made primarily from rice flour, mixed with scallions and seasonings to form a paste, then pan-fried in oil. Its outer layer is golden and crispy, while the inside is soft and glutinous, with a rich aroma of scallions.
• 

  Premium Chili and Pork Stir-fry

  金牌辣椒炒肉 is a dish primarily made with pork and chili peppers. The pork is sliced thinly and the chilies are cut into segments. To cook, first stir-fry the pork over high heat until it changes color, then add the chili segments and stir-fry together. Finally, add seasonings and stir well to combine.
• 

  Pan-fried Rice-field Fish

  A dish featuring fresh rice-field fish pan-fried until golden, with a delicate and savory flavor.
• 

  Stir-fried Fresh Beef

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. The beef is sliced thinly and stir-fried quickly with vegetables such as green peppers, red peppers, and onions to maintain the tender and fresh texture of the beef.

Reviews