The favorite rice circle blogger recommended this Hunan restaurant in the North Third Ring Road N times, and chased it over to see what the charm was.
Features: Hunan cuisine restaurant that has been open for more than ten years has won a super high reputation by restoring the taste of the place of origin.
<h1 class="pgc-h-arrow-right" data-track="31" > environment</h1>
We were lucky enough to make an appointment to a private room before closing for renovation. Very low-key door face, the location is not on the main road, but there are many diners who come to eat, and there are long queues at the door all year round.
The entrance is facing the great portrait, the owner has his own persistence and faith, every day before the opening, a freshly made braised meat is offered in front of the bronze statue. This detail made me accumulate a lot of good feelings before I sat down to order.
<h1 class="pgc-h-arrow-right" data-track="8" > food raiders</h1>
I wasn't very hungry, but I started drooling when I looked at the menu. I myself usually can't eat spicy, and when I order food, I specifically instruct all the spicy reduction. The whole time it was very refreshing, although it was also sweaty and runny nose, but no dish made people feel spicy to fainting.
Each dish uses a different pepper, and you can eat the original taste of the ingredients, the more you eat, the more fragrant, the whole table friends are addicted.
[Minced pepper fish head]
Hunan cuisine is the main dish. The fish head is half a piece, but large enough. The meat is very tender, even close to the position of the fish. You can make a double pepper version in the back kitchen, add a portion of rice noodles, and eat it in the soup.
[Xinhua Sanhe Soup]
There will always be a lot of interest in dishes with small place names. The triad refers to beef blood, beef and tripe, served with red broth and rich spices, which are mistaken for a Thai version of Tom Yin Gong. In fact, it is added with mountain pepper oil, that is, wood ginger seed oil.
Xinhua Sanhe Soup also has two special seasoning requirements, which are dried red pepper and mountain pepper oil. Eating chili peppers is the true color of the new people, the tip of the dried red pepper is very spicy, and the boiled soup is bright red. Mountain pepper oil tastes strange, in the sanhe soup add mountain pepper oil, mainly to remove the fishy taste, smell, shape the special taste of the sanhe soup. Because of its strange taste and medicinal value, mountain pepper is also widely used in hot pots and skewers. Cow's blood is also the first contact, and there is no strange taste at all.
[Sour radish stir-fried fat sausage]
Fermented sour radish, crisp and sour, and fat intestines are cut into slender strips, the best meal.
[Yongzhou Blood Duck]
In Guilin, I have eaten vinegar blood duck rice noodles, this Yongzhou blood duck, the method is also similar, pour duck blood when the duck meat is about to come out of the pot. Once the duck blood is in the pot, the duck blood will immediately change from bright red color to sauce red. Looking at the black duck meat, because of the blessing of duck blood, it is delicious and appetizing.
[Old Changsha stinky tofu]
The last time I ate Hunan stinky tofu was in changsha fire palace. This one is amazingly done, just served, the skin is still crispy.
Served with dried radish, coriander, bite open, rich soup bursts out.
[Zhangshugang chili soil pork]
There is an inconspicuous whiteboard at the entrance with several seasonal limited dishes written, and this is one of them. Xiangyin Zhangshugang pepper, this kind of pepper production is small, the taste is outstanding, and now the price per kilogram of Zhangshugang pepper is almost 100 yuan. So this dish is hundreds of dollars and more expensive. It complements the local pork, but the focus is actually on the chili pepper itself.
[Original Hunan loofah]
Brilliant, completely devoid of the earthy smell of the average loofah. Eat a table of strong spicy, and then eat loofah, the faint sweetness is very healing.
[Bandit pork liver]
In addition to the pickling method to make the pork liver more tender and fishy, there is also the fact that the pork liver must be knifed well, thinly cut, and then fried after oil. As for the name, it may just be that the method and flavor have retained the characteristics of Xiangxi cuisine.
[Changde spicy beef rice noodles]
I like to use white rice with a whole table of Hunan dishes, and friends like to end with a bowl of Changde rice noodles. But the rice noodles here are flat noodles, which is different from the round noodles I ate in Changde, although the soup base and ingredients are real, but the protagonist rice noodles are still difficult to restore. This kind of handmade, inexpensive food, the cost of restoration in a foreign country is too high.
[Artemisia annua]
Eat a lot of peppers, do you want to eat some sweet? Order a copy of the rice dumplings. Artemisia annua, which was once on the tip of the tongue, is now quite well-known.
With the fragrance of green wild vegetables, steamed first and then fried, and a little sweet, not greasy, delicious and delicious.
<h1 class="pgc-h-arrow-right" data-track="43">Tips</h1>
2021.7.19-8.19 Decoration, everyone do not pounce, has made an appointment with friends, and then go to the second brush after opening.
At the end of the checkout, I revealed the secret of Hunan cuisine that I can eat: no millet spicy [cover my face]
【Xiang Binxuan (Peony Garden Store)】
Address: No. 2 Garden Road
Opening hours: 11:00-22:00
Per capita consumption: 120 yuan
The above are all personal experiences, and there is no interest related to the merchant, so you can eat it with confidence.
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