Shi Mao braised pork
General Tso's chicken
Anzu squid
Zengfu pearl ball
Cake crisp duck
Hunan flavor bacon
Sliced fish with chopped pepper
New Hunan School:
Fragrant series (fish fillets, eel), iron plate cumin mutton, sour soup fish, fried beef with wild pepper, hand-torn cabbage in dry pot, cold garlic seedlings, steamed pork ribs with black beans, pork intestines in Shimen dry pot, and spicy beef leaves.
Jinsha meat crab (not spicy), fish-flavored eggplant (not spicy),
Crispy duck with cake (one of the best-selling dishes of the old school that is not spicy),
Zengfu Pearl Pill (authentic Hunan cuisine) (not spicy), dry fried bell (vinegar sauce-China's favorite, secret tomato juice-French's favorite), steamed fish slices (ginger onion-not spicy, chopped pepper-slightly spicy, double steamed-medium spicy), Mao-style braised pork (the meat is not greasy and melts in the mouth). Moderate taste), Xiangxi air-dried beef (one of the homemade features, with a slightly spicy and sweet aftertaste), dried radish bacon and fried bacon (homemade bacon with pastoral flavor has its own peasant flavor, and dry pot series is more fragrant and fragrant), and sour beans.
Side dishes: cold garlic seedlings (one of the slightly spicy features, fragrant and refreshing), beauty fungus (unique taste, appetizing and health care),
Cold beef tendon (slightly spicy and appetizing, a side dish suitable for drinking),
Soup dumplings (delicious and delicious, with first-class taste)
Heavy taste authentic Hunan cuisine:
Medium spicy: shredded pork belly with red oil (one of the unique side dishes),
Stir-fried chicken gizzards (one of Hunan cuisine, with many slices),
Braised pork hands (lips and teeth are fragrant and memorable),
Fried meat with Chili peppers (authentic Hunan cuisine, the taste of home ...) 。
Heavy spicy: fish in sour soup (hot and sour, can't stop! ),
Perilla frog, iron plate seed salt mutton (unique taste, different feeling ...),
Roasted spicy crab. These are all written by a good friend of my husband's who is a chef!