Xiang Ni Xiang Qin (Jishan Branch)
Hunan cuisine · ⭐ 4.5
No. 19 Lingshandong Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 19 Lingshandong Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Blood-Seasoned Duck, Beef with Rice, Steamed Fish Head with Chopped Chili.
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: Guangzhou
- Category: Hunan cuisine
- Rating: 4.5
- Address: No. 19 Lingshandong Road
- Popular dishes: Blood-Seasoned Duck, Beef with Rice, Steamed Fish Head with Chopped Chili, Spicy Chicken Feet, Braised Pork with Poached Egg
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Dishes
Blood-Seasoned DuckA traditional dish made with duck meat and duck blood, simmered in a savory sauce of soy sauce and yellow wine, resulting in a rich, tender flavor.
Beef with RiceBeef with rice is a dish featuring yellow beef as the main ingredient, typically stir-fried with onions and green peppers, seasoned with soy sauce, cooking wine, and light soy sauce until tender and flavorful, perfect with rice.
Steamed Fish Head with Chopped ChiliFresh fish head steamed with chopped chili, resulting in tender meat and spicy flavor.
Spicy Chicken FeetSpicy chicken feet are made from chicken claws, blanched and deodorized, then marinated or cooked with seasonings like soy sauce, vinegar, sugar, garlic, ginger, and chili for a chewy texture and rich flavor.
Braised Pork with Poached EggBraised pork and poached egg simmered together in a savory sauce, creating a rich and comforting dish.
Boneless Lemon Sour Cabbage FishA spicy and sour fish dish made with boneless fish fillets, fermented cabbage, and fresh lemon, simmered in a tangy broth for a refreshing and flavorful experience.
Spring Water Stone-Milled TofuA delicate tofu made from soybeans ground slowly in a stone mill and coagulated with spring water, offering a smooth texture and natural bean flavor.
Pickled Pepper and Perilla FrogA Sichuan dish featuring tender frog legs stir-fried with pickled chili peppers and perilla leaves, delivering a spicy and aromatic flavor.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Pan-fried Rice FishA traditional Chinese dish made by pan-frying fresh rice fish until golden, seasoned with ginger and garlic for a savory flavor.
Fried blood tofu with preserved porkPig blood tofu stir-fried with preserved pork is a dish primarily made with pig blood tofu and preserved pork. Pig blood tofu is made from pig blood and minced pork, then steamed and sliced for later use; preserved pork is salted and air-dried pork with a rich savory aroma. During cooking, the preserved pork is sliced and stir-fried to render its fat, then pig blood tofu is added and stir-fried together, allowing the pork's fragrance to infuse into the tofu. Seasoning is added at the end to complete the dish.
Spicy扇子骨Spicy pork knuckle dish made with pork ribs, simmered with chili, Sichuan pepper, ginger, and garlic to make the bones flavorful and meat tender.
黄焖黄骨鱼黄焖黄骨鱼是一道以黄骨鱼为主要食材的菜肴，将黄骨鱼处理干净后，用油煎至两面微黄，加入葱姜蒜、豆瓣酱等调料炒香，再加水或高汤焖煮，使鱼肉入味，最后收汁即可。