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Xiaoxiang Maotou (Tongzhou Branch)

Hunan cuisine · ⭐ 4.6

No. 8, Banbidian Street, Liyuan Area

Dishes

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  Steamed Large Lake Fish Head

  Steamed large lake fish head made with fresh fish head, ginger slices, scallions, and other ingredients, steamed over water. Tender meat retains its original flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Stir-fried Yellow Beef with Camellia Oil

  Mountain tea oil stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, combined with辅料 such as green onions, ginger, and garlic, and quickly stir-fried using mountain tea oil. The beef slices are marinated before being stir-fried at high heat with seasonings to maintain a tender texture and rich flavor.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Stewed bamboo shoots with smoked pork

  A Chinese dish featuring smoked bamboo shoots and cured pork. After blanching, the shoots are simmered with sliced pork in oil, soy sauce, sugar, and a little water over medium-low heat until flavorful, allowing the pork's fat to infuse into the shoots and creating a soft, layered taste.
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  Hunan Old Dough Steamed Bun

  Hunan Old Dough Steamed Bun is a traditional Chinese wheat-based food made with old dough fermentation, water, and salt. Its outer skin is soft, and the inside is elastic with a unique taste.
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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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  Baozi Rice

  Bao Zi Rice is a traditional Cantonese snack made with glutinous rice, cured meats, chicken, dried shrimp, and more, steamed in small clay pots. Soaked rice is mixed with ingredients and steamed over high heat to absorb flavors.
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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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  Pan-fried Smelly Mandarin Fish

  Stir-fried stinky mandarin fish is a dish made primarily from stinky mandarin fish. After marinating, the fish develops a unique fermented aroma. During cooking, it is first pan-fried until golden and crispy, then simmered with seasonings to allow the flavors to penetrate the fish meat.
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  Spicy Mouth-Watering Frog

  Spicy and mouth-watering frog dish made with frog meat as the main ingredient, seasoned with various spices and chili peppers. The frog meat is first marinated to absorb flavors, then quickly stir-fried at high heat to keep it tender while allowing the seasonings to fully penetrate, achieving a rich spicy and fragrant taste.

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