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Yu Xiang Xiao Cai Guan (Xinchengkou Branch)

Hunan cuisine · ⭐ 4.1

No. 1, Damao Hutong

Dishes

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  Beijing-style Stir-fried Mixed Vegetables

  Beijing-style stir-fried mixed vegetables is a traditional Beijing dish, primarily made with mung bean sprouts, leeks, vermicelli, and eggs. The preparation involves separately handling the ingredients, first stir-frying the eggs, then adding the bean sprouts, leeks, and softened vermicelli to stir-fry together, and finally seasoning to taste.
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  Stir-fried Boneless Pork

  Stir-fried boneless pork is a dish made primarily from lean meat removed from pork ribs or pork knuckles, combined with辅料 such as green peppers, red peppers, and garlic slices, quickly stir-fried in hot oil. To prepare, slice or dice the boneless pork and stir-fry it together with seasonings to maintain a tender texture and rich flavor.
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  Stir-Fried Beef Rice

  Stir-fried beef rice is a dish featuring beef as the main ingredient, combined with vegetables like green peppers and onions, quickly stir-fried and mixed with rice. The beef slices are marinated, then stir-fried with vegetables and seasoned before being served over rice.
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  Stir-fried Pig Liver

  Stir-fried pig liver is a dish made by quickly stir-frying fresh pig liver with seasonings such as green onions, ginger, and garlic. After slicing the pig liver, it is stir-fried together with the seasonings until fully cooked.
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  Sichuan-style Fish with Green Sichuan Peppercorns

  Wujiang green Sichuan pepper fish is made with fresh grass carp, seasoned with green Sichuan pepper, dried chili, ginger, garlic, and scallions. The fish slices are marinated with wine and salt, then stir-fried or stewed with green Sichuan pepper and other ingredients to ensure flavorful, tender meat.
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  Yú Flavor Sichuan Pepper Chicken

  Yu-style花椒 chicken is made with chicken as the main ingredient, seasoned with Sichuan peppercorns, dried chilies, and other spices, stir-fried or stewed to infuse rich numbing and spicy flavors into the meat.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Sour Pepper Stir-Fried Chicken

  Sour pepper stir-fried chicken is a dish made with chicken and ingredients like sour peppers and green/red peppers. Chicken pieces are stir-fried with sour peppers, scallions, ginger, and garlic, then seasoned and quickly cooked to make tender chicken and crisp sour peppers.
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  Spicy Wild Pepper Braised Bullfrog

  Frogs and wild chili peppers are slowly stewed together, with main ingredients being frog meat and wild chilies, enhanced by ginger, garlic, and green onions. The slow cooking makes the frog meat tender, while the chili's spiciness infuses deeply.
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  Spicy Grilled Shrimp

  Spicy grilled shrimp is made with fresh large shrimp, marinated and then baked in the oven. During marination, garlic, ginger slices, chili powder, Sichuan pepper powder, soy sauce, and cooking wine are added to season the shrimp meat. During roasting, the shrimp turns red and develops a slightly charred outer skin with an aromatic fragrance.
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  Spicy Frog Legs

  Spicy frog legs are made with fresh frog legs as the main ingredient, combined with various spices and chili peppers. First, the frog legs are cleaned thoroughly, then stir-fried together with spices and chili peppers until fully flavored.

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