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Xiangyan Xiang Cuisine Restaurant

Hunan cuisine · ⭐ 3.5

No. 366 Shengmo Road

Dishes

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  Shanghai Bok Choy Stem Stir-Fried with Pork Lard Crumbs

  Shanghai bok choy stems are quickly stir-fried with pork lard crumbs, aromatized with scallions and ginger, resulting in a crisp-tender texture and rich savory flavor, a common home-style dish in the Jiangnan region.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Spicy Beef Tripe

  A spicy Sichuan dish made with beef tripe, stir-fried in a bold, numbing chili sauce for a fiery and flavorful bite.
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  Stewed Free-range Chicken with Bamboo Potato

  Free-range chicken is slowly stewed with bamboo potato, seasoned with ginger, scallions, and cooking wine. The broth is clear, the chicken tender, and the bamboo potato soft and chewy, with a rich, savory flavor.
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  Ginger Spicy Ostrich Foot

  Made from ostrich foot, combined with ginger slices and chili, cooked by stewing or braising. Features a firm texture, spicy and fragrant taste with prominent ginger flavor.
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  Spicy Pot-Braised Tofu with Leaves

  Dry 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.
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  Dry Pot Cabbage

  A stir-fried cabbage dish with pork, chili, and garlic, popular in Sichuan cuisine.
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  手撕鸭

  手撕鸭是一道以鸭肉为主要食材的菜肴，将鸭子煮熟后用手撕成条状，再与调料拌匀或炒制而成。常见配料包括葱、姜、蒜、辣椒等，可根据口味添加酱油、料酒、花椒等调味品。
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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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  Steamed Seasonal Vegetables

  Steamed fresh seasonal vegetables is a dish made primarily from fresh, seasonal vegetables that are quickly blanched in high heat and then drained. It is served with simple seasonings. This method preserves the vegetables' natural flavors, maintains bright colors, and results in a crisp texture.
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  Stir-Fried Cabbage Stems with Pork Lard

  Cabbage stems stir-fried with pork lard, a savory and satisfying home-style dish.
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  Salt-Baked Chicken

  Salt-baked chicken is a traditional dish made by marinating chicken, wrapping it in salt and spices, then baking it at high temperature. Main ingredients include whole chicken or chicken thighs, seasoned with salt, ginger, scallions, and star anise.
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  Stinky Guilu Fish

  Stinky mandarin fish is a dish made primarily from mandarin fish. To prepare it, the fish is marinated and fermented to develop a unique odor. During cooking, it is braised with seasonings such as scallions, ginger, and garlic, allowing the fish to absorb flavor while maintaining its tender texture.
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  Buckwheat Bun

  Buckwheat bun is a steamed bread made from buckwheat flour, often filled with savory or sweet ingredients like minced meat, vegetables, or bean paste.
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  Garlic Spinach

  A simple and healthy dish made with blanched spinach mixed with garlic paste, offering a fresh and savory flavor.
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  Hengshan Wind-Blown Chicken

  Hengshan wind-blown chicken is made from a whole chicken, marinated and naturally air-dried in a ventilated area. The meat becomes firm with a unique flavor, relying solely on natural drying for its savory taste.
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  Fish and Lamb Stew

  Yu Yang Xian is a dish made with fresh fish and mutton, typically using crucian carp or sea bass with goat or lamb meat, slow-cooked together with ginger slices and green onions.

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