Xi Xiang Feng Hunan Restaurant (Zonglai Bay Branch)
Hunan cuisine · ⭐ 3.4
2nd Floor, Rongde Palm Bay, No. 18, Changle East Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 2nd Floor, Rongde Palm Bay, No. 18, Changle East Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: One-Grade River-Crossing Fish, Chopped Chili Fish Head, Spicy Pot-Braised Tofu with Leaves.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Xi'an
- Category: Hunan cuisine
- Rating: 3.4
- Address: 2nd Floor, Rongde Palm Bay, No. 18, Changle East Road
- Popular dishes: One-Grade River-Crossing Fish, Chopped Chili Fish Head, Spicy Pot-Braised Tofu with Leaves, Pan-fried Sea Bass, Chengdu Mashed Blood Duck
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Dishes
One-Grade River-Crossing FishA dish featuring fresh carp steamed with ginger, scallions, and seasonings, resulting in tender fish and rich broth, symbolizing abundance.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Spicy Pot-Braised Tofu with LeavesDry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
Pan-fried Sea BassA dish featuring fresh sea bass pan-fried with ginger, scallions, and garlic, resulting in tender fish with a savory aroma.
Chengdu Mashed Blood DuckChengdu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and spare ribs. Ingredients are blanched or cooked and simmered in a spicy麻-辣 broth, then finished with Sichuan pepper and chili oil. Skillful control of heat and seasoning highlights its rich, numbing-spicy flavor.
Xiangxi Bandit ChickenXiangxi Bandit Chicken is a Hunan specialty dish made with chicken stir-fried with chili, Sichuan pepper, ginger, and garlic, delivering a spicy and fragrant flavor.
Sizzling Yellow BeefA dish made by quickly stir-frying fresh yellow beef with aromatics and chili for a tender, spicy flavor.
Fragrant Spare RibsFragrant spare ribs are made with pork ribs marinated in aromatic spices and slowly stewed until tender, delivering a rich, savory flavor.
Sour Beef SoupSour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
Stinky Carp in Iron PotStinky mandarin fish is made with fresh mandarin fish, fermented specially, then stewed in an iron pot with ginger, garlic, chili and other seasonings. The fish absorbs the flavors, resulting in a tender texture and unique fermented aroma.