Dry Pot Bamboo Shoots
Crispy and spicy dry pot bamboo shoots with pork belly, bursting with aromatic flavors from the dry pot cooking method. An irresistible rice companion.
Beer Braised Duck
A classic Hunan dish, duck braised in beer becomes tender and flavorful, with a hint of malt and chili. Rich, glossy sauce.
Steamed Assorted Cured Meats (La Wei He Zheng)
A classic Hunan dish where cured pork belly, sausage, and duck are steamed together, resulting in rich, savory flavors and a glossy, tender texture. Perfect with steamed rice.
Lotus Leaf Wrapped Pork
Pork belly steamed in lotus leaves, blending rich meatiness with fragrant leaf aroma. Tender and not greasy, it's a perfect summer delicacy.
Pearl Meatballs
Pearl meatballs are a classic dish from Hunan cuisine. Minced pork is rolled in glutinous rice and steamed, resulting in translucent 'pearls' with a juicy, flavorful interior and soft, chewy texture, symbolizing reunion.
Stir-fried Pork with Peppers (La Zi Chao Rou)
A classic Hunan homestyle dish: tender pork slices stir-fried with charred green peppers. Savory, slightly spicy, and irresistibly aromatic. Perfect with steamed rice.
Xiangxi Sour Pork
Xiangxi Sour Pork is a traditional dish from Hunan's Xiangxi region, where pork belly is fermented with rice flour and spices, then stir-fried to create a tangy, spicy, and savory flavor that perfectly complements rice.
Zouyou Douchi Kou Rou (Crispy Pork Belly with Fermented Black Beans)
A classic Hunan dish: pork belly is boiled, fried, then steamed to achieve a wrinkled, crispy skin. Fermented black beans infuse the meat with a rich, savory depth—unctuous yet not greasy.
Beer Braised Duck
Beer Braised Duck is a classic Hunan dish featuring tender duck pieces slow-cooked in beer with aromatic spices. The malty beer flavor blends perfectly with the heat of chilies and rich soy sauce, creating a savory sauce that is absolutely addictive. Served with steamed rice, it's comfort food at its best.
Steamed Fish Head with Chopped Chili
Tender and silky fish head infused with the savory and spicy flavor of chopped chili. Steamed and then drizzled with sizzling hot oil, this classic Hunan dish is incredibly aromatic and appetite-stimulating.