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Xiang Wei Chun • Hunan Liuyang Cuisine (Yingde Road Branch)

Hunan cuisine · ⭐ 4.8

No. 88 Yongding Road, Xidianmao Shopping Center, 3rd Floor

Dishes

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  Fragrant Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish that is marinated and fermented before cooking. The fish meat is salted and seasoned for several days to develop a unique flavor, then pan-fried in hot oil until the skin is slightly crispy, followed by simmering in a seasoned sauce to absorb the flavors.
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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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  Bandit Pig Liver

  Bandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
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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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  Spicy Chili Eggplant with Century Egg

  Spicy Chili Eggplant and Century Egg is a home-style dish made primarily from chili peppers, eggplants, and century eggs. The preparation typically involves roasting the chili peppers and eggplants until their skins are charred and interiors are soft. These roasted ingredients are then combined with chopped century eggs in a mortar, seasoned with调味料, and crushed using a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Braised Rooster in Red Sauce

  Red-braised rooster is a dish made with a whole rooster as the main ingredient, seasoned with scallions, ginger, garlic, star anise, and other spices. After blanching, it is slowly stewed with soy sauce, cooking wine, sugar, and other seasonings. The chicken becomes tender and fully infused with flavor, and the broth is rich and savory.
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  Old Jar Spicy Chopped Pepper Fish Head

  Old jar minced chili fish head is made with fresh fish head as the main ingredient, combined with fermented old jar minced chili, ginger slices, green onion segments, and other辅料, steamed to perfection. The fish head is first marinated with seasonings, then layered with minced chili, and steamed until fully cooked, resulting in tender fish meat and well-infused chili flavor.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Sour Chili Chicken Offal

  Sour chili chicken offal is a dish made with chicken offal (such as heart, liver, and gizzard) stir-fried with sour chilies. To prepare, clean the chicken offal thoroughly, slice it, and stir-fry quickly with sour chilies and appropriate seasonings until fully cooked.

Reviews

• Charlie_27
  Found this Hunan place on the third floor of a mall and it was super easy to get to. The space is clean and bright with lots of seating, including some really comfy booths. Their signature pork and rice soup comes out in a little electric rice cooker — honestly such a fun way to serve it. The portion was huge, easily enough for two or three people, and the rice was perfect, not mushy at all. The broth was super rich and meaty, great over the rice. Also tried the Jinggangshan tofu skin and the pan-fried stinky bass — both really good, definitely eat them while they're hot. Staff was friendly too, and a couple times they brought out a little side of pickled long beans on the house to cut the richness, which was a nice touch. Got the 68 yuan set menu and it was a solid deal. I'd say go during off-peak hours though 'cause it can get busy. Overall nothing disappointed, prices are fair, and it's a good spot to hang out with friends or family.