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Yue Mao Xiang Jiu Lou (Wei Gong Cun Branch)

Hunan cuisine · ⭐ 4.7

60 meters east of the intersection of Zhongguancun South Street and Weigong Street

Dishes

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  3-Year-Aged Pickled Chili Steamed Fish Head

  Made with three-year-aged fermented chili and fresh fish head, the fish head is cleaned and topped with chopped chili, then steamed. The fish absorbs the chili's aroma, becoming tender, while the chili offers a rich fermented flavor.
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  Stir-fried Crystal Pork Face

  A stir-fried dish featuring cured pork face meat, paired with green and red peppers. The pork is marinated and air-dried for a firm, elastic texture. Sliced and quickly stir-fried with chili, garlic, and seasonings to blend flavors.
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  Stir-Fried Hunan Sponge Gourd

  Stir-fried Hunan-style loofah is a home-style dish made primarily with loofah. The loofah is peeled and sliced, then quickly stir-fried with辅料 such as minced garlic and chili peppers. A small amount of salt and light soy sauce is typically added during cooking to enhance flavor while preserving the crisp texture of the loofah.
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  Stir-Fried Tofu with Stone Flower

  Xiao Chao Shi Hua Xiang Gan is a stir-fried dish made primarily with石花菜 and香干. After soaking,石花菜 is stir-fried with diced香干 and seasonings until flavorful. Aromatics like葱姜蒜 are typically used to enhance the natural taste.
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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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  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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  Yongzhou Blood Sauce Duck

  Yongzhou blood sauce duck is a dish made by marinating duck meat with duck blood, doubanjiang, chili and other seasonings before stir-frying. Duck pieces are mixed with duck blood and simmered with seasonings to enhance flavor and texture.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Stir-fried Pork with White Chilies

  White pepper stir-fried pork belly is a dish featuring pork belly with white peppers, where the fatty and lean parts are sliced and stir-fried until tender with soft peppers, then seasoned.
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  Trendy Meat Soup Rice

  The popular meat soup rice dish features a rich meat broth as its base, paired with soft white rice. First, premium meats are slow-cooked to create a flavorful broth, then hot rice is poured in to fully absorb the savory liquid. Fresh seasonal vegetables are added as garnish to enhance texture and flavor layers.
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  Spicy Frog Legs

  Made with frog legs as the main ingredient, stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, scallions, and other seasonings. The frog meat is tender and, after marinating, is stir-fried together with spicy seasonings to allow the flavors to fully penetrate.
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  Yangque Lake Pepper Stir-Fried Pork

  Yangque Lake Pepper Stir-Fried Pork is a dish primarily made with pork and chili peppers. The pork is sliced or shredded, and the chilies are cut into segments or strips. First, the pork is stir-fried until it changes color, then the chilies are added and stir-fried together. Seasoning is added, and the dish is ready to serve.

Reviews

• lush_pegasus
  Went to a new Hunan place the other day and honestly it was really solid. The chili pepper stir-fried pork is a must-order — the pork slices are super thin and even, tossed with green peppers and cooked just right. Spicy enough to be exciting but not over the top, and it goes amazing with rice. Also tried the chopped chili fish head and wow, the fish was so tender and the chili sauce was super rich, mixed it with rice and I could not stop eating. Service was great too, food came out fast and they pointed us toward some of their signature dishes. Place was clean and tidy, perfect for hanging out with friends. The frog stew was packed with flavor and the perilla fragrance was such a unique touch. Everything leans on the spicy side but not in a harsh way, just super satisfying. Definitely coming back.