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Xiang Yan · Xiang Yuecai · Private Customization (Minzu Yuan Branch)

Hunan cuisine · ⭐ 4.4

No. 1 Minzu Yuan Road, Building 42

Dishes

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  Surfing Live Sea Cucumber

  Surf live sea cucumber is a dish featuring fresh sea cucumbers, slow-cooked in broth or clear soup to absorb rich flavors. A few slices of ginger and scallions are added to enhance aroma and remove fishiness, preserving the natural taste.
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  Spicy Chopped Pepper Fish Head

  Steamed fish head with chopped chili, made from fresh lake fish head, seasoned with chopped chili, ginger slices, and green onions, then steamed or simmered. The tender fish head absorbs the spicy aroma of the chili, creating a unique flavor.
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  Steamed Big Lake Fish Head with Chopped Chili

  Steamed Large Lake Fish Head with Chopped Chili is a dish made primarily from fresh large lake fish head, combined with辅料 such as chopped chili, ginger slices, and green onion segments, and prepared by steaming. After marinating, the fish head is layered with chopped chili and steamed using steam, resulting in tender fish meat infused with the aromatic flavor of the chili.
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  Camellia Oil Beef Stir-Fry

  Beef stir-fried with camellia oil, using fresh beef slices or chunks, cooked in camellia oil to retain tenderness and infuse the unique aroma of the oil.
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  Stinky Guilin Fish from Dongting Lake

  Dongting stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before cooking. The fish is first soaked in a special brine to develop its unique flavor, then fried or steamed to ensure tender meat and rich aroma.
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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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  Xiang-Style Donkey Three Delicacies

  Xiang-style donkey three fresh is a Hunan dish featuring donkey meat, intestines, and tripe. Sliced donkey meat and cleaned intestines and tripe are stir-fried with chili, ginger, garlic, then simmered with soy sauce, cooking wine, and broth to absorb spicy flavors.
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  Xiang-style Braised Softshell Turtle

  Xiang-style braised softshell turtle with fresh turtle, ham, mushrooms, and bamboo shoots, slowly stewed using red-braising technique. Turtle is blanched to remove odor, then simmered with seasonings for rich broth and well-infused flavors.
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  Bai Shui Yang Spring Tofu

  Bai Shui Yang spring water tofu is a dish made from tofu crafted with local优质 spring water-soaked soybeans, simmered with fresh vegetables or meat. The tofu is cubed and cooked slowly in a pot with spring water and seasonings to absorb the rich broth flavor.
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  Changsha Fresh Rice Noodles

  Changsha fresh rice noodles are a traditional Hunan dish made from fresh rice, steamed and served with ingredients such as pork, bean sprouts, and vegetables. The texture is smooth and the flavor is delicious.
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  Pan-Seared Large Catfish

  Pan-fried big silver carp is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy skin and tender interior.

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