1010 Xiang (Nangang CTBC Plaza Branch)

A Hunan cuisine feast designed for three people, including several of the restaurant's signature dishes, white rice, and drinks. Suitable for family or friends gatherings, allowing you to taste the classic sour, spicy, fresh, and fragrant flavors all at once.

A famous representative Hunan dish. A very large fish head is steamed with pickled chopped chili peppers. The fish meat is tender, and the chopped chili peppers are sour, spicy, and savory, offering a visually stunning and flavorful experience.

Fresh fish is steamed with preserved tree seeds (shuzi), resulting in a sweet and refreshing taste. The savory and sweet flavor of the tree seeds enhances the freshness of the fish, suitable for those who don't eat spicy food.

Fish slices are quickly stir-fried with vinegar and chili peppers for seasoning. The texture is smooth and tender, with a sour and spicy flavor that is appetizing, a common homestyle flavor in Hunan.

Whole soft-shell crab is deep-fried and then coated in a sweet and sour sauce. Crispy outside and soft inside, full of fresh flavor with a vinegar-like aroma.

Shrimp skewers grilled after being marinated or seasoned with unique spices. Crispy shell, springy meat, savory and delicious.

Uniquely shaped fried shrimp dish, shaped like a rod for easy handling. The exterior is golden and crispy, while the filling is a rich shrimp paste, sweet and delicious.

Shrimp stir-fried with a large amount of dried chili peppers. The shrimp are crispy outside and tender inside, absorbing the dry fragrance of the chili peppers. Spicy and satisfying, suitable for pairing with drinks.

Shrimp and vermicelli are simmered in a clay pot. The vermicelli absorbs the fresh flavor of the shrimp and the essence of the broth, resulting in a moist, smooth, and rich flavor.

Clams (a type of shellfish) stir-fried with chili peppers and spices. The meat is tender and juicy, with a savory and spicy sauce that is very appetizing.

One of the eight famous Hunan dishes. Chicken strips are stir-fried with Zhenjiang vinegar, ginger shreds, and chili peppers. Bright in color, tender in texture, with a sour, spicy, fresh, and fragrant taste.

Similar to the preparation of Spicy Chicken, diced chicken is fried until crispy and then stir-fried with a large amount of dried chili peppers. Numbing, spicy, and crispy, the fun is in searching for the chicken among the chili peppers.

Internationally renowned Hunan dish. Chicken is battered and deep-fried, then coated in a sweet and sour sauce with a hint of spice. Crispy outside and tender inside, with a rich flavor, widely loved by the public.

Creative preparation: Crispy fried chicken drizzled with a special spicy "Mouthwatering Chicken" sauce. Combines the crispiness of fried chicken with the numbing and spicy flavors of Sichuan sauce.

Fermented bean curd is used as the main seasoning, stir-fried with black fungus (cloud ear mushrooms) and chicken. The unique savory flavor of the fermented bean curd coats the tender chicken, resulting in a rich flavor.

Selected pork ribs are marinated and deep-fried, then sprinkled with a generous amount of cumin powder. Crispy outside and tender inside, with a strong cumin aroma that fills the air, uniquely flavored.

Diced pickled long beans stir-fried with minced pork. Sour, crisp, savory, and appetizing, it's an excellent dish to accompany rice.

A representative Hunan homestyle dish. Sliced pork belly stir-fried with green and red chili peppers over high heat. The pork slices are charred, with full wok hei, spicy and not greasy.

Shredded dried tofu stir-fried with shredded pork. The dried tofu has a firm texture, and paired with the sweetness of the pork, it's a simple yet timeless homestyle dish.

Braised pork belly prepared in the style of Mao Zedong's hometown. Selected pork belly, colored and flavored with sugar syrup instead of soy sauce. The fatty parts are rich but not greasy, melting in the mouth with a sweet and spicy flavor.

Shredded potatoes quickly stir-fried with vinegar and dried chili peppers. Maintains the crispness of the potatoes, with a sour, refreshing, and slightly spicy taste.

Fresh water spinach stir-fried with fermented bean curd. The fermented bean curd imparts a rich savory flavor to the vegetables, which are crisp.

Cabbage stir-fried with Hunan's specialty cured meat. The smoky, savory flavor of the cured meat permeates the sweet cabbage, creating a unique taste.

Water spinach quickly stir-fried after being sautéed with plenty of minced garlic. A classic Taiwanese or Chinese stir-fried seasonal vegetable, with a rich garlic aroma and a crisp, refreshing taste.

Fried rice with Hunan cured meat and special sauce. The rice grains are distinct, with the savory aroma of cured meat and the charred fragrance of soy sauce.

A combination of steamed mantou (silver) and fried mantou (gold). Usually served with condensed milk. The fried mantou is crispy and sweet, while the steamed mantou is soft and fluffy.

Green chili peppers and eggs are stir-fried together. The eggs absorb the aroma of the chili peppers, a simple yet very appetizing homestyle dish.

Steamed egg dish with broth and clams. The steamed egg is as smooth as pudding, full of the sweet and fresh flavor of seafood.

Pickled long beans added to beaten eggs and pan-fried into a thick omelet. The sourness and crispness of the pickled beans contrast with the soft texture of the egg, creating a rich mouthfeel.

Pan-fried tofu braised with pork slices, wood ear mushrooms, and vegetables. The tofu absorbs the sauce, becoming savory and flavorful, a classic homestyle delicacy.

A refreshing soup made with winter melon and clams. The broth is light and sweet, with a palate-cleansing and heat-relieving effect.

Traditional slow-cooked soup, where various ingredients like pork ribs and medicinal herbs are stewed in a jar for a long time. The broth is rich and nourishing, with a fragrant aroma.

A clear soup made by stewing bitter melon and pork ribs. The bitter melon has a slightly bitter yet sweet aftertaste, complemented by the meaty flavor of the pork ribs. It clears internal heat and has a mellow flavor.

Dried squid, peanuts, and pork ribs simmered together. The squid provides a unique umami flavor, the peanuts are soft, and the broth is rich and mellow.

A shaved ice dessert made with dried longan (guiyuan) and chestnuts. The texture is fine and smooth, with a rich gui yuan aroma and the sweetness of chestnuts.

Rich black sesame paste paired with coconut milk and sago. The texture is smooth, with a perfect blend of sesame and coconut flavors, suitable for both hot and cold consumption.

Smooth and chewy almond jelly, usually served with fruit or syrup. The almond aroma is elegant, refreshing, and palate-cleansing.