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Hu Feizi Jingzhi Xiang Cai (Hanxi Branch)

Hunan cuisine · ⭐ 4.1

No. 138 Nanmowan Avenue (next to Laoxiangji Restaurant)

Dishes

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  General Duck

  General Duck is a dish made primarily with duck meat, usually whole ducks or duck pieces, marinated and then braised, stewed, or simmered. Main辅料 include葱,姜,蒜, soy sauce, and cooking wine; some recipes add doubanjiang or chili for extra flavor. The finished dish has a bright red color and tender, flavorful duck meat.
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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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  Torn Eel Stir-Fry

  A dish made by tearing fresh eels into pieces and stir-frying with ginger, garlic, and chili for a spicy and savory flavor.
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  Modern Spicy Chopped Pepper Fish Head

  A modern spicy chili fish head dish made with fresh fish head, minced chili, ginger slices, and green onions, steamed to perfection. The marinated fish head is layered with chili and steamed until tender and flavorful.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Weishan Tofu

  Weishan Tofu is a traditional Hunan dish made with fresh tofu, pork mince, mushrooms, and greens, slowly simmered to create a rich, savory flavor.
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  Corn and Pork Shank Soup

  A nourishing soup made with pork shank and fresh corn, slowly simmered for a rich, savory flavor.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Old Changsha Stinky Carp

  Old Changsha stinky carp is made from fresh carp, marinated and fermented before cooking. The fish is seasoned with special spices for several days to develop its unique aroma, then steamed, pan-fried, or braised to ensure tender, flavorful meat.
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  Fat Man's Fried Rice

  A hearty fried rice dish made with rice, eggs, ham, peas, and carrots, seasoned to perfection.
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  Sour Radish and Beef Tripe Strips

  A cold dish made with beef tripe and sour radish, marinated in spicy dressing for a tangy and refreshing taste.
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  Spicy扇子骨

  Spicy pork knuckle dish made with pork ribs, simmered with chili, Sichuan pepper, ginger, and garlic to make the bones flavorful and meat tender.
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  Golden Turtle Stew

  A Chinese dish made with fresh softshell turtle, simmered in a savory sauce of yellow wine, soy sauce, and ginger for rich flavor and golden color.

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