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Red Axe · Changsha Stir-Fry (Longtang Community Store)

Home-style Chinese cuisine · ⭐ 4.3

No. 7, Building 9, Zone D, Longtang Residential Community, 1st Floor

Dishes

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  Pressure Pot Steamed Rice-Flour Braised Pork

  Pork belly cubes coated with rice flour and steamed in a pressure pot. Tender, sticky texture with rich rice aroma, savory-sweet flavor, melts in the mouth.
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  Spicy Chicken Feet

  Spicy chicken feet are made from chicken claws, blanched and deodorized, then marinated or cooked with seasonings like soy sauce, vinegar, sugar, garlic, ginger, and chili for a chewy texture and rich flavor.
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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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  Big Knife Beef

  Da Dao Beef is a dish primarily made with beef shank. The beef is sliced, marinated with soy sauce, cooking wine, ginger slices, and other seasonings, then boiled or stewed and cooled before being thinly sliced and served on a plate. The cooking process emphasizes precise heat control to achieve a tender yet elastic texture.
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  Stir-fried Money Egg

  Xiao Chao Jin Qian Dan is a Chinese home-style dish made primarily with eggs and lean meat. Hard-boiled eggs are sliced and stir-fried with minced pork, seasoned with soy sauce, dark soy sauce, and salt, then thickened to create a smooth, rich flavor.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Duck Hot Pot

  A spicy Sichuan-style dish featuring duck meat and vegetables cooked in a dry pot, known for its rich, aromatic flavor.
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  Dry Pot Squid Strips

  A spicy Sichuan dish made with squid strips stir-fried in a dry pot with vegetables like bell peppers and onions, offering a rich, aromatic flavor.
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  Braised Pork Knuckle in Clay Pot

  Braised pork knuckle is a dish featuring pork knuckles with skin, simmered slowly in a clay pot with scallions, ginger, star anise, soy sauce, and cooking wine until tender and flavorful.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Sour Cabbage Beef

  Suancai Beef is a dish made primarily with beef and pickled cabbage. Thinly sliced or shredded beef is stir-fried or stewed with seasoned pickled cabbage, often enhanced with ginger and garlic. The cooking emphasizes the balance between the tangy flavor of the cabbage and the tenderness of the beef for a rich taste.
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  Elegant Immortal Chicken

  A delicately seasoned chicken dish made by slow-cooking a whole chicken with aromatic spices and a secret sauce, resulting in tender, flavorful meat.
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  Sichuan Pepper Torn Chicken

  Májiāo shredded chicken is a cold dish made with chicken, where boiled chicken thighs or breasts are torn into strips and mixed with Sichuan pepper, garlic, ginger, and green onions.
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  Spicy Sliced Fish

  Spicy fish slices is a dish made with fresh fish fillets and辅料 like bean sprouts, wood ear mushrooms, and greens. The fish is marinated, then stir-fried with the vegetables in hot oil, seasoned with doubanjiang, chili, and Sichuan peppercorns.
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  Spicy Beef Hot Pot

  Spicy beef hot pot features beef as the main ingredient, paired with vegetables and tofu, cooked in a specially prepared spicy麻汤底. Sliced beef and accompaniments are heated together in a small hot pot.

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