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Xiao Xiang Ji • Hunan Cuisine (Hongqiao Exhibition Linghua Store)

Hunan cuisine · ⭐ 4.5

Room 2F01, Building 5, No. 960 Shenbin Road

Dishes

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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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  Reverent Chicken Feet

  A cold dish made from chicken feet that are braised and marinated to achieve a soft, chewy texture with a spicy and lingering flavor.
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  Reverent Chicken Feet

  A cold dish made with chicken feet simmered in a spiced sauce, offering a rich, savory flavor and satisfying texture.
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  Stir-fried Youxian Tofu

  Xiao Chao Youxian Xianggan is a home-style stir-fry dish primarily made with Youxian tofu skin. It is typically prepared with辅料 such as green peppers, red peppers, and garlic slices. The tofu skin is cut into pieces and stir-fried together with the配料, then seasoned to create a flavorful dish. The cooking process emphasizes proper heat control to allow the tofu skin to absorb the flavors of the seasonings, resulting in a soft yet chewy texture.
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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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  Crispy Bamboo Shoots in Dry Pot

  Dry-braised crispy bamboo shoots is a dish made with fresh crispy bamboo shoots, pork belly, green peppers, red peppers, and onions. After blanching, the bamboo shoots are stir-fried with seasonings like doubanjiang, garlic, ginger, and dried chilies, then simmered until the sauce thickens.
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  Dry Pot Chicken

  A spicy Sichuan dish featuring fresh free-range chicken stir-fried with vegetables in a dry pot, delivering rich aroma and bold flavor.
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  Signature Yellow Pepper Fish Head

  A signature dish featuring fresh fish head simmered with yellow peppers, ginger, and garlic, resulting in tender meat and rich, savory broth.
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  Hunan Loofah

  Hunan loofah is a dish primarily made with loofah. After peeling and cutting the loofah into segments, it is stir-fried with minced garlic until fragrant, then seasoned and cooked until tender yet crisp. A small amount of salt, chicken essence, or light soy sauce can be added for flavor while preserving the loofah's fresh, crunchy texture.
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  Spicy Chopped Chili Fish Head

  A classic Hunan dish featuring a fresh fish head steamed with chopped chili, ginger, and garlic, resulting in tender fish and bold spicy flavor.
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  Meat Sauce Spring Water Tofu

  A dish made with soft tofu simmered in a savory meat sauce, enhanced by spring water for a refreshing taste.
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  Braised Chicken Feet in Meat Sauce

  A dish made by slow-cooking chicken feet with pork and seasonings, resulting in tender, flavorful claws in a rich meat sauce.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.

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