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Xiang Yue Qing - Xin Xiang Cai (Su Zhou Qiao Dian)

Hunan cuisine · ⭐ 4.8

No. 68 Wanquanhe Road

Dishes

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  Double Pepper Large Lake Fish Head

  Fresh fish head stir-fried with green and red peppers, resulting in a tender texture and spicy flavor.
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  Stir-fried Pork with Green Chili

  Stir-fried pork with local chilies is a home-style dish using pork and local chilies. Slice the pork, cut chilies into segments, stir-fry pork until it changes color, then add chilies and season.
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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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  Zhangshu Port Pepper Stir-Fried Pork

  Zhangshu Port chili stir-fried pork is a dish featuring Zhangshu Port chili and fatty pork. Sliced pork is stir-fried with the chili, along with garlic and ginger, until the meat is cooked through and the chili is tender yet crisp, preserving the original flavors.
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  Hunan Yongzhou Blood Duck

  Hunan Yongzhou blood duck is a dish made primarily from duck meat and duck blood. Duck pieces are stir-fried with chili, ginger, garlic, and seasonings, then duck blood is added to blend in, infusing the meat with rich flavor and a unique texture.
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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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  Xiaoxiang Fish Offal Hot Pot

  Xiaoxiang fish杂 pot uses fish heads, bones, skin, and organs as main ingredients, seasoned with chili, ginger, garlic, and doubanjiang, then stir-fried and simmered in broth. The soup is bright red, rich in ingredients, and has layered flavors.
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  Brown Sugar Steamed Cake

  Red sugar steamed cake is a蒸制 dessert made from a mixture of glutinous rice flour and wheat flour. After mixing red sugar and water, it is fermented and then steamed in a bamboo steamer. The finished product has a light brown color, a soft texture, and a sweet aroma from the red sugar.
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  Morel Mushroom Stewed Old Chicken

  A dish featuring dried porcini mushrooms and old hen, slowly simmered in water until the chicken is tender and the broth rich. The mushrooms absorb the chicken's flavor, resulting in a clear, flavorful soup.
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  Preserved pork with smoked bamboo shoots

  Preserved pork stir-fried with smoked bamboo shoots is a traditional Chinese home-style dish. Preserved pork is cured and air-dried, while smoked bamboo shoots are dried after smoking. Slice the pork, soak and cut the shoots, then stir-fry together to infuse the pork's fat into the shoots for enhanced flavor.
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  Stir-fried Yellow Beef with Tea Oil

  Tea oil stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, stir-fried with tea oil. The beef slices are marinated and then cooked with garlic, ginger, and other seasonings in hot tea oil until tender and flavorful.
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  Tea Oil Stir-Fried Beef

  Tea oil stir-fried yellow beef is a dish made with fresh yellow beef, stir-fried quickly with tea oil, scallions, ginger, and garlic. The beef slices are marinated and then stir-fried in hot tea oil to keep the meat tender and fragrant.
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  Tofu Skin with Wild Greens

  A cold dish made with tofu skin and various wild vegetables. Soak the tofu skin, blanch it, then mix with chopped wild greens like purslane and dandelion, and season to taste.
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  Premium Stewed Softshell Turtle

  Premium braised softshell turtle with fresh turtle, ham, mushrooms, scallions, and ginger, slowly stewed to create a rich broth and tender meat.
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  Aged Shaoxing Wine Braised Pork

  Made with pork belly, slowly braised with aged Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, and spices. Tender meat with a glossy red color and rich wine aroma.

Reviews

• honey_geranium
  Booked a private room in advance for the 5th day of Chinese New Year. The place is super elegant and quiet, even the main dining area has its own separate spaces so you get a lot of privacy. The staff was really welcoming and walked us straight to our room. The people who arrived early just sat around drinking tea and chatting, and once everyone was there all the cold and hot dishes started coming out. The main hall was quiet and comfy, every dish we got got demolished, and even the ones we ate slowly had amazing flavor and texture. They mainly do southern Chinese food but as northerners we had zero issues with it. Every dish hit on color, smell, and taste, portions were big, solid all around. The chicken was so tender it was honestly better than the spicy stir-fried kidneys, same vibe. The fish head with pancakes was so tender and flavorful, honestly tasted even better than real fish — totally unforgettable. Works for all kinds of diners, overall we were really happy, would definitely come back when we want a good meal, highly recommend.