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Xiang Wei Chun · Hunan Liuyang Cuisine (Xicui Road Branch)

Hunan cuisine · ⭐ 4.7

Unit 10, B1 Floor, Building C, Wukesong Huaxi LIVE Center, No. 69 Xicui Road

Dishes

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  Spiced Pork Liver

  Spicy pig liver is a dish featuring pig liver as the main ingredient, typically sliced and marinated with rice wine and soy sauce, then stir-fried quickly with green peppers and onions until fully cooked.
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  Loudi Blood Duck

  Loudi blood duck is a Hunan regional specialty featuring duck meat and blood. Duck is blanched, then stir-fried with chili, ginger, and garlic, followed by adding duck blood to enhance flavor and create a unique texture.
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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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  Spicy Sichuan-style smoked bamboo shoots with cured pork

  Dry Pot Smoked Bamboo Shoots with Preserved Pork is a dish primarily made with smoked bamboo shoots and preserved pork. Soak the smoked bamboo shoots in advance, then cut them into segments, and slice the preserved pork. Heat oil in a wok, first stir-fry the preserved pork until it releases its fat, then add the smoked bamboo shoots and stir-fry together. Finally, add seasonings such as doubanjiang (fermented broad bean paste), garlic slices, and ginger slices, and stir-fry until well flavored.
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  Spicy Chili Eggplant with Century Egg

  Spicy Chili Eggplant and Century Egg is a home-style dish made primarily from chili peppers, eggplants, and century eggs. The preparation typically involves roasting the chili peppers and eggplants until their skins are charred and interiors are soft. These roasted ingredients are then combined with chopped century eggs in a mortar, seasoned with调味料, and crushed using a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Liyang Fermented Black Beans and Chili Burned Stinky Carp

  Braised mandarin fish with Liuyang bean paste chili, using mandarin fish, Liuyang bean paste, and chili as main ingredients. The fish is marinated, steamed, then stewed with bean paste and chili to absorb their flavors.
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  Meat Soup Rice

  Beef or pork broth rice is a dish made by mixing cooked rice with a rich broth prepared from pork or beef. The main ingredients include rice, meat (such as pork or beef), and seasonings like green onions, ginger, and garlic. To prepare it, the meat is first stewed to create a flavorful broth, which is then mixed thoroughly with hot rice.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Tea Oil Stir-fried Rooster

  Tea oil stir-fried rooster is a Chinese dish made with large rooster meat, stir-fried quickly with tea oil, chili, ginger, garlic and other seasonings. The chicken is tender, with a rich tea oil aroma and a spicy flavor.
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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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  Yangque Lake Chili Stir-Fried Wild Boar Pork

  Yangque Lake chili stir-fried wild boar pork is a dish made primarily with fresh wild boar pork and Yangque Lake chili peppers. The wild boar pork is sliced and stir-fried together with the chilies, preserving the original flavors of the ingredients. The cooking process typically involves minimal oil and seasonings for simple preparation.

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