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Xiang Zhi Yuan (Ping Yang Lu Branch)

Hunan cuisine · ⭐ 4.8

Ground-floor commercial unit of Jincu Technology, adjacent to Yipin Jiayuan, No. 98-4 Pingyang Road (Diagonally opposite Huakang Dijing Hotel)

Dishes

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  Hanging Pot Meat Soup Rice

  Made with pork and pork bones, the meat and bones are slowly simmered to create a rich broth, then rice is directly added and cooked until soft. The soup is hearty, with rice grains absorbing the savory flavor, resulting in a rich, savory taste.
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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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  Changde Beef Noodles

  Changde beef rice noodles is a Hunan regional specialty made with rice noodles, slow-cooked beef, and beef bone broth. Key ingredients include fresh rice noodles, beef, beef bones, spices, and garnishes like bean sprouts and green onions. The broth is simmered for hours, then noodles and sliced beef are added, topped with green onions and bean sprouts.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Taoyuan Shuangxi Spicy Lamb

  A flavorful lamb dish slow-cooked with special spices, tender and aromatic, with a spicy kick from chili and Sichuan peppercorns.
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  Wuling Valley Fragrant Duck

  Wuling Valley Fragrant Duck features tender duck meat marinated with secret spices and slowly stewed to perfection, capturing the natural flavors of the Wuling mountain region.
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  Thai Chili Fried Egg

  A Chinese home-style dish featuring eggs pan-fried with Thai chili, resulting in a spicy and savory flavor.
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  Xiang-style Rice Dish

  A spicy and flavorful dish made with pork belly, peppers, and fermented chili paste, perfect for serving with rice.
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  Chili Stir-Fried Pork

  A classic Hunan home-style dish made by stir-frying fresh pork slices with green and red chili peppers, resulting in tender meat and rich spicy flavor.
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  Stinky Guilin Fish

  Xiaoxiang Stinky Guilin Carp is made primarily from Guilin carp, which develops a distinctive odor due to its unique pickling process. The fish is first fermented through pickling, then braised with chili peppers, garlic, and other seasonings to create a dish with tender fish meat and a fragrant, spicy sauce.
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  Three Parts of Beef

  Beef Tripe is a dish made primarily from beef, beef tripe, and beef intestines. The three types of beef offal are usually prepared separately and then cooked through methods such as blanching, stewing, or stir-frying, resulting in a rich and layered flavor.
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  Clay Pot Sliced Lettuce

  Fresh lettuce is sliced and simmered in a clay pot over low heat, preserving its crisp texture and natural flavor. The broth remains light and fresh, making it a healthy, refreshing home-style dish.
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  Old Chen Vinegar Stir-Fried Eggs

  Stir-fried eggs with aged vinegar, using eggs as the main ingredient and a small amount of salt, quickly cooked over medium heat. The eggs are tender and smooth, with a rich sour aroma and refreshing taste, making it a quick and popular home-style dish.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.

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