Xiang Yuan 1998
Hunan cuisine · ⭐ 3.7
No. 15, Meishikou Road
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 15, Meishikou Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Chicken with Vegetables, Stir-Fried Hunan Tofu Cubes, Famous Stinky Catfish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Hunan cuisine
- Rating: 3.7
- Address: No. 15, Meishikou Road
- Popular dishes: Stir-Fried Chicken with Vegetables, Stir-Fried Hunan Tofu Cubes, Famous Stinky Catfish, Free-range Chicken Soup, Yongzhou Blood Duck
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Dishes
Stir-Fried Chicken with VegetablesStir-fried young chicken is a Chinese dish featuring tender chicken pieces stir-fried quickly with green peppers, red peppers, and onions. Marinated in rice wine and soy sauce, then sautéed with garlic and ginger for aroma, it keeps the chicken juicy and vegetables crisp.
Stir-Fried Hunan Tofu CubesXiao Chao Hunan Tofu is a home-style dish featuring Hunan tofu as the main ingredient. Sliced tofu is stir-fried with green pepper, red pepper, and garlic, then seasoned with soy sauce, salt, and a touch of sugar until the tofu is flavorful and vegetables are just cooked.
Famous Stinky CatfishSignature stinky mandarin fish uses fresh mandarin fish, fermented to create a unique aroma, then stir-fried with scallions, ginger, garlic, chili, and seasonings. The fish is first marinated and fermented, then fried or pan-seared until crispy, finally simmered in a flavorful sauce.
Free-range Chicken SoupFree-range chicken soup made with free-range chicken, ginger slices, and green onions, slowly simmered in clear water. The chicken releases its natural flavor, resulting in a clear broth and tender meat.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Red-Wine Softshell TurtleRed-wine turtle stew features fresh turtle with ham, chicken, and mushrooms, slow-cooked in a clay pot for rich flavor and tender texture.
Steamed Turbot with Scallion OilClean the turbot, make diagonal cuts on both sides, marinate with ginger slices and cooking wine. Place scallion segments on the fish, steam until cooked. Discard water from the plate, drizzle with hot oil and soy sauce mixture, then sprinkle with chopped scallions.
Stir-fried Beef Brisket with Green Pepper and Tofu SkinBeef brisket and fermented black beans are stewed together, with green peppers stir-fried in for freshness, resulting in tender beef and flavorful beans, enhanced by the crisp green pepper aroma.