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Wang Xiang Yan·Ting Yuan Restaurant·798’s Meeting Room (Xian Jian Qiao·Wanjing Store)

Hunan cuisine · ⭐ 4.8

No. 104, Building B36C, Hengtong Business Park, Wan Hong Road, Jiuxianqiao Subdistrict (Banquet hall available for 30–60 guests; audio, video, and projection equipment provided)

Dishes

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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Steamed Organic Fish from Datan Lake

  Made with organic fish from Dahu Lake as the main ingredient, paired with ginger slices and green onions, steamed in a jar over water. The fish meat is tender and retains its original flavor.
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  Ginger and Chili Roast Chicken

  A flavorful dish made with fresh free-range chicken, ginger, and chili, simmered to perfection for a spicy and aromatic taste.
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  Wangxiang Stir-Fried Pork

  Wangxiang stir-fried pork with green peppers is a Chinese dish featuring pork belly and green peppers. Sliced pork belly is stir-fried with green peppers, garlic, and ginger, then cooked over medium heat until the pork is slightly crispy and peppers are tender yet crisp, offering a fresh, aromatic, and mildly spicy taste.
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  Zhangshu Port Pepper Stir-Fried with Black Pork

  Zhangshu Port Pepper Stir-Fried with Black Pork is a dish primarily made with Zhangshu Port's specialty peppers and fresh black pork. The preparation involves slicing the pork, cutting the peppers into segments, stir-frying the pork until it changes color, then adding the peppers to continue stir-frying, and finally seasoning before serving.
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  Xiaoxiang Stinky Crawfish

  Xiaoxiang stinky mandarin fish, made primarily from mandarin fish, is characterized by a unique aroma resulting from its special curing process. The fish is carefully cooked, yielding tender flesh with easily separable bones, and served with a specially prepared sauce that delivers a distinctive flavor.
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  Spicy Eco Chili with Liaoning Sea Cucumber

  Stir-fried sea cucumber with ecological chili is a dish made from Liaoning sea cucumber, paired with chili, scallion, ginger, and garlic. After soaking, the sea cucumber is stewed with chili to blend flavors and create a rich texture.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  Lotus-Scented Beef

  Lotus leaf beef is a dish made with beef shank, wrapped in lotus leaves and steamed. The beef is marinated and placed in the leaves, allowing the lotus aroma to infuse while steaming softens the meat, preserving its natural flavor.
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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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  Golden Soup Five-Year HanShou Softshell Turtle

  Golden soup with five-year-old Hanshou softshell turtle, featuring a golden broth and slow-cooked preparation. Tender turtle meat with aromatic ginger and scallions.
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  Black Goat Stew with Rice Noodles

  Black goat stew with rice vermicelli is a dish made from black goat meat and rice noodles. The goat meat is simmered with葱姜 and spices until tender, then rice vermicelli is added to absorb the rich broth. The result is a flavorful, hearty stew with soft meat and smooth noodles.

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