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Xiang Lala Stir-Fried Yellow Beef (Dali Yongwang Store)

Hunan cuisine · ⭐ 4.6

B1 Level, AEON Mall Yongwang Menglecheng, No. 13 Liankou Road, Lianjiao

Dishes

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  Chicken Broth with Mustard Greens

  Stewed chicken mustard greens in clear broth is a dish featuring fresh chicken mustard greens cooked with high-quality stock, absorbing its rich flavor. A touch of ginger enhances aroma and reduces any fishy taste. The broth is typically made from chicken or pork bone stock for a light, savory taste.
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  Chef's Spicy Pork Stir-Fry

  Chef's Chili Stir-Fried Pork is a dish primarily made with pork and chili peppers. The pork is sliced thinly and the chilies are cut into segments. For cooking, first stir-fry the pork over high heat until it changes color, then add the chili segments and continue to stir-fry. Season with an appropriate amount of salt and soy sauce, and finally sprinkle with chopped scallions before serving for added aroma.
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  Large Bowl Cauliflower

  Chinese cauliflower dish made by washing and breaking cauliflower into florets, then blanching or stir-frying with seasonings like garlic, chili, or soy sauce. Often paired with meat slices or carrots.
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  Signature Stir-Fried花龙

  Signature stir-fried花龙 with fresh花龙, green pepper, red pepper, and onion, quickly cooked at high heat. Tender and smooth texture with colorful, layered vegetables.
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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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  Stir-Fried Tender Meat

  Stir-fried tender meat is a dish made primarily with fresh pork, prepared by quickly stir-frying at high heat. The pork is sliced thinly and cooked rapidly with vegetables and seasonings, preserving the meat's tender and juicy texture.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Hengyang Fried Tofu with Braised Pork

  Hengyang oil-fried tofu braised pork is a dish primarily made with fatty pork and fried tofu. The pork is cut into pieces and simmered together with the fried tofu, seasoned with soy sauce, sugar, and cooking wine, then slowly stewed until the pork becomes tender and the tofu absorbs the rich broth.
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  Stir-fried tofu with braised pork ears

  A dish featuring braised pork ears and fried tofu skin. Sliced braised pork ears and cubed tofu skin are stir-fried together with seasonings until well blended, requiring careful heat control for optimal flavor fusion.
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  Pan-fried Crucian Carp

  Pan-fried crucian carp is a dish primarily made with crucian carp as the main ingredient. After cleaning the fish, it is marinated with salt, cooking wine, and other seasonings for a while, then placed in a hot pan with oil to fry until both sides turn golden brown, making the skin crispy and the inside tender and fresh.
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  Stir-fried Bullfrog with Fresh Perilla

  Frogs legs cut and stir-fried with fresh purple perilla leaves, featuring frog meat and fresh perilla. High heat quick stir-fry keeps the meat tender, infusing the dish with perilla aroma.

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