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Xia Shang Miao (Guancun 1st Store)

Hunan cuisine · ⭐ 4.6

North Qing Road, No. 81 Courtyard, Zone I, Building 2

Dishes

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  Large Bowl Cauliflower

  Cauliflower in a large bowl is a dish featuring cauliflower as the main ingredient. Wash and break cauliflower into small florets, blanch or stir-fry, then add minced garlic and ginger, season with salt and spices to taste. The finished dish is clear in color and crisp-tender.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Mixed Vegetable Salad

  A mixed vegetable and fruit salad made with fresh ingredients like lettuce, cucumber, carrot, tomato, purple cabbage, and apple. Wash, cut, and mix with dressing for a healthy dish.
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  Sichuan-style boiled catfish

  Sichuan-style boiled catfish is a dish primarily made with catfish. The fish is cut into pieces, blanched in boiling water, then cooked together with vegetables such as bean sprouts and Chinese cabbage in a pot, using seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns.
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  Stewed smoked bamboo shoots with腊 meat

  Oil-braised smoked bamboo shoots with preserved pork is a Chinese dish using smoked bamboo shoots and preserved pork as main ingredients. After soaking, the bamboo shoots are simmered with pork in oil, soy sauce, sugar, and water over low heat until flavorful. The pork's fat infuses into the bamboo shoots, enhancing their rich taste.
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  Hunan Loofah

  Hunan loofah is a dish primarily made with loofah. After peeling and cutting the loofah into segments, it is stir-fried with minced garlic until fragrant, then seasoned and cooked until tender yet crisp. A small amount of salt, chicken essence, or light soy sauce can be added for flavor while preserving the loofah's fresh, crunchy texture.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Old Changsha Meat Soup Rice

  Old Changsha meat soup rice is based on a rich broth made from pork and bones, to which cooked rice is added so that the rice fully absorbs the delicious flavor of the broth. The main ingredients include pork bones, fatty pork belly, rice, and a small amount of scallions and ginger for seasoning. First, the meat and bones are stewed into a thick broth, then hot broth is poured over the cooked rice and mixed well before serving.
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  Stir-fried Yellow Beef with Tea Oil

  Tea oil stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with tea oil, chili, ginger, and garlic. The beef is marinated, then stir-fried in hot tea oil to ensure tenderness and rich aroma.
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  Stir-fried Pork Liver with Ginger

  Spicy ginger stir-fried pig liver is a dish made by quickly stir-frying pig liver as the main ingredient with ingredients such as ginger and green pepper. After slicing, the pig liver is processed to remove any fishy odor, then stir-fried together with ginger slices and green peppers. Seasoned and quickly served to maintain the tender texture of the pig liver.

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