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Xiang Jun Private Kitchen (Jinchi Wanghu Store)

Hunan cuisine · ⭐ 3.7

No. 18 Jiarui Lane, Jinshi Wanghu, Room 301

Dishes

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  Dong'an Chicken

  Dong'an chicken is a dish made with chicken as the main ingredient. Tender chicken pieces are blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and seasoned with vinegar, sugar, and soy sauce. Finally, sesame oil is drizzled on top for a fresh and tender taste.
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  Dong'an Chicken Leg

  A Hunan classic dish featuring chicken legs marinated, fried, and simmered in a sweet and sour sauce, resulting in tender, flavorful meat with a glossy finish.
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  Chopped Chili Fish Head

  Steamed 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.
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  Stir-Fried Pig Trotters

  A Chinese dish made by stir-frying pig trotters with vegetables like green and red peppers, garlic, and ginger for a spicy and tender flavor.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Mixed Rice Noodles

  A cold dish made with rice noodles mixed with vegetables and a savory sauce, popular in southern China.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Yuzhou Fragrant Tofu with Pork

  Yoxian fried tofu with pork is a dish made primarily from Yoxian tofu and pork. Cut tofu into cubes and pork into slices or strips. First stir-fry the pork until it changes color, then add the tofu and stir-fry together. Season and mix well. Common seasonings include scallions, ginger, and garlic.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Xiangxi Smoked Pork

  Xiangxi smoked meat is a specialty pork product made by curing pork with salt and spices, then smoking or air-drying it. Mainly made from pork belly, seasoned with chili, Sichuan pepper, star anise, and more.
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  Pig Blood Dumplings

  A Hunan specialty made from pig blood, pork mince, and sweet potato starch, shaped into dumplings and steamed. Has a soft, chewy texture with a unique flavor.
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  Coiled Eel in Dragon Shape

  A dish featuring eel rolled into a dragon shape and steamed, with a savory and tender texture.
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  Steamed Taro

  Steamed taro is a delicately sweet dish made by steaming fresh taro chunks until tender, preserving its natural flavor and soft texture.

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