BASHAN NEW 风 HUNAN MENU COLD DISHES 陈 味 醋 拍 四 黄 宝 瓜 Smacked cucumbers ( 4.90) 湘 味 泡 菜 Four treasures with Chinkiang vinegar ( 4.90) Hunanese assorted pickles ( 4.90) 炝 毛 Spiced green soybeans (edamame) ( 4.90) 凉 土 豆 丝 Potato slivers with chilli and Sichuan pepper ( 4.90) 五 拌 素 荞 面 Cold buckwheat noodles with beancurd ( 5.90) 开 彩 拉 皮 Mung bean pasta ribbons with pork and slivered vegetables ( 5.90) 糖 胃 醋 木 排 耳 骨 Slippery wood ear fungus ( 5.90) Sweet-and-sour spare ribs ( 6.90) 风 剁 味 椒 牛 皮 肉 蛋 丝 Preserved duck eggs with chopped salted chillies ( 5.90) Crisp beef slivers with white onion ( 6.90) Spicy chicken slivers ( 5.90)
红 麻 油 酱 鸡 菠 丝 擂 茄 子 菜 鱼 香 虾 生 姜 炒 辣 浓 汤 羊 肉 酸 农 豆 家 角 小 炒 毛 氏 红 烧 肉 末 湘 糖 味 醋 黄 里 瓜 脊 皮 Blanched spinach in sesame sauce ( 5.90) Pounded aubergines ( 6.90) Fish-fragrant prawns ( 6.90) LAMB DISHES Stir-fried lamb with hot peppers ( 8.90) Slow-cooked lamb with ginger and chillies ( 10.90) Rich lamb soup with ribbony white radish ( 14.90) PORK DISHES Farmhouse stir-fried pork with green peppers ( 7.90) Pickled yard-long beans with minced pork ( 7.90) Chairman Mao s red-braised pork ( 6.90) Dried cucumber skin with pork and chillies ( 6.90) Sweet-and-sour pork ( 7.90)
酸 白 香 菜 辣 炒 猪 肉 蹄 丝 Stir-fried pickled Chinese cabbage with pork ( 6.90) Stewed pig s trotter with ginger and chilli ( 7.90) 干 豆 糯 角 香 炒 排 腊 骨 肉 Steamed spare ribs with glutinous rice ( 7.90) Dried yard-long beans stir-fried with Chinese bacon ( 7.90) 湘 香 辣 肥 肠 Fragrant and hot pig s intestines ( 8.90) 卤 西 土 匪 猪 肝 Bandit s pork liver with green chillies ( 8.90) 湘 香 味 干 腊 炒 肉 耳 笋 朵 片 Slivered pig s ear with spiced beancurd ( 8.90) Stir-fried bamboo shoots with Chinese bacon ( 8.90) 油 干 豆 锅 腐 回 红 锅 烧 肉 Dry-wok twice-cooked pork ( 10.90) Red-braised pork with beancurd puffs ( 7.90) 剁 CHICKEN AND DUCK 飘 椒 香 蒸 粉 鸡 丝 Steamed chicken with chopped salted chillies ( 7.90) Silky beanthread noodles with chicken and enoki mushrooms ( 7.90)
宫 干 保 锅 鸡 鸭 丁 舌 Gong Bao chicken with peanuts ( 8.90) Dry-wok duck s tongues ( 13.90) 浏 左 阳 宗 棠 General Tso s chicken( 7.90) 竹 豆 香 豉 鸡 鸡 Stir-fried chicken with black beans and garlic ( 8.90) Bamboo-fragrant chicken ( 9.90) 糯 香 牛 肉 BEEF DISHES Steamed beef in glutinous rice ( 9.90) 干 红 汤 肥 牛 Thinly-sliced beef with fresh chillies ( 10.90) 金 锅 牛 百 叶 Dry-wok beef tripe ( 11.90) 粽 汤 香 肥 牛 肉 Sliced beef in a golden pumpkin soup ( 10.90) Slow-cooked beef with glutinous rice cake ( 10.90) 砂 锅 煲 飘 仔 香 牛 牛 腩 尾 Beef brisket with smoked bamboo shoots and chilli ( 9.90) Claypot oxtail with white radish and carrot ( 12.90)
剁 FISH 酱 Steamed fish with chopped salted chillies ( 8.90) 清 椒 Steamed fish with pickled green chillies ( 8.90) 酱 蒸 鱼 块 Clear-steamed fish with ginger and spring onion ( 8.90) 剁 Steamed sea bass with pickled green chillies ( 16.50) 清 椒 蒸 鲈 鱼 Steamed sea bass with chopped salted chillies ( 16.50) Steamed sea bass with ginger and spring onion ( 16.50) 剁 SEAFOOD 酱 椒 粉 Steamed king prawns with chopped salted chillies ( 9.90) 干 丝 锅 蒸 有 球 头 大 虾 Steamed king prawns with pickled green chillies ( 9.90) Dry-wok prawns with dried chilli ( 16.90) 剁 水 煮 虾 Poached prawns served in sizzling oil ( 16.90) 酱 椒 粉 丝 蒸 带 子 Steamed king scallops with chopped salted chillies ( 10.50) Steamed king scallops with pickled green chillies ( 10.50)
风 神 味 仙 烤 蟹 鱼 Pangasius catfish fillets in a lavishly spicy broth ( 14.90) Immortal crab served in the shell ( 15.90) 彭 BEANCURD 脆 家 Peng s beancurd ( 6.90) 麻 皮 Crisp beancurd puffs with a sweet and sour glaze ( 6.90) 小 婆 豆 腐 Pock-marked old woman s beancurd ( 7.90) 蟹 炒 香 干 Stir-fried pressed beancurd with celery and fresh chillies ( 7.90) 浓 黄 汤 豆 花 腐 Silken beancurd in a sauce of salted duck-egg yolk ( 8.90) Fried beancurd puffs in a rich soup ( 9.90) 风 VEGETABLES 翡 味 凉 瓜 煲 Bitter melon with pork, black bean and chilli ( 6.90) 剁 翠 椒 肉 芋 末 头 Chopped choy sam with minced pork and chilli ( 6.90) Steamed taro with chopped salted chillies ( 6.90) Dry-fried green beans ( 6.90)
干 手 煸 撕 四 包 季 菜 豆 干 沙 锅 钵 土 四 豆 季 片 平 锅 包 菜 粉 豆 香 蔬 四 宝 丝 鱼 油 香 淋 茄 菜 子 心 鸡 汁 竹 荪 煲 上 汤 丝 苦 干 锅 莲 瓜 沙 钵 口 味 菜 藕 花 Hand-torn cabbage with chilli and vinegar ( 5.90) Dry-wok sliced potatoes ( 6.90) Sliced green beans with garlic, chilli and pork ( 6.90) Beanthread noodles with slivered cabbage ( 7.90) Four vegetable treasures ( 7.90) Blanched choy sam with sizzling oil ( 7.90) Fish-fragrant aubergines with minced pork ( 7.90) Lacy bamboo pith fungus in a rich chicken stock ( 8.90) Silk gourd with preserved duck eggs ( 9.90) Bitter melon with preserved duck eggs ( 9.90) Dry-wok lotus root slices ( 9.90) Cauliflower with fresh chillies and sliced pork ( 7.90) Chinese cabbage in a rich stock ( 8.90)
浓 上 汤 白 芦 菜 笋 韭 菜 韭 猪 菜 肉 锅 贴 猪 肉 水 饺 湘 味 上 竹 汤 荪 水 汤 白 米 饭 晶 粉 Asparagus with preserved duck eggs ( 9.90) SMALL EATS Pot-sticker dumplings ( 5.50) Boiled dumplings stuffed with egg and Chinese chives ( 6.00) Boiled minced pork dumplings ( 6.00) RICE AND SOUP Lacy bamboo pith fungus soup ( 7.90) A delicate crystal noodle soup ( 9.90) Plain steamed rice ( 1.50) OCTOBER 2010 Barshu Restaurant Group