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Xiang Yue He Tang · Lake Xiang Culture Restaurant (Bird Nest Store)

Hunan cuisine · ⭐ 4.6

No. 8 Courtyard, Kexueyuan Nanli West Street (near National Stadium 'Bird's Nest', Water Cube, and National Convention Center)

Dishes

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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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  Thin Lentil Noodles

  String beans are a dish made primarily from fresh string beans. First, the beans are washed and sliced into thin strips, then mixed with适量 of minced garlic and ginger. After heating oil in a wok, add the garlic and ginger to stir-fry until fragrant, then add the string bean strips and stir-fry until cooked through. Finally, season with salt and a small amount of chicken essence.
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  Spicy Eggplant with Crushed Chili

  Lai Jiao La Pi Dan is a cold dish made primarily with preserved eggs and green peppers. The peppers are roasted, peeled, then mixed with chopped preserved eggs and seasoned with chili, garlic, soy sauce, and sesame oil.
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  Xiangyue Tea Oil Duck

  Duck pieces are stir-fried with tea oil, then simmered with ginger, garlic, chili and seasonings to absorb the tea oil aroma and flavors, finally reduced to a glossy sauce.
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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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  Hermes Chili Stir-Fry with 300-Day Free-Range Pork

  This dish uses free-range pork raised for 300 days, stir-fried with fresh chilies. Sliced pork and chilies are quickly cooked over medium heat, blending the chili's aroma with the pork's fat for a rich flavor.
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  Braised Chicken Feet in Clay Pot

  Braised chicken feet is a dish primarily made with chicken claws, typically blanched and simmered in a clay pot with ginger slices, green onions, and broth until tender. Some recipes add fermented bean paste, chili, and star anise for richer flavor.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Lotus Pond Softshell Turtle

  Lotus pond turtle is a dish featuring turtle as the main ingredient, paired with lotus root, water chestnuts, snap peas, and wood ear mushrooms. The turtle is blanched first, then stewed or braised with vegetables to blend flavors. The broth is rich, and the ingredients are tender and delicious.
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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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  Aged Sichuan Chili Fish Head

  Organic fish head cooked with aged fermented chili paste, using fresh organic ingredients and traditional fermentation for the chili. No extra seasonings added—flavors blend naturally through steaming.

Reviews

• cheesy_jellyfish
  This Hunan place near the Bird's Nest honestly blew me away. The vibe is super classy and spacious, great for a business dinner or just hanging out with friends. The signature pork broth rice was unreal — rice soaked up all that meaty broth, so fragrant but not greasy at all, easily top 2 rice dishes I've had in Beijing. The smashed peppers with preserved egg and the 18-second beef were both spot on, beef was cooked perfectly and you can ask them to dial the spice up or down which is nice. Service was really on point too, they walked us through the menu and explained every dish when it came out. If you're driving, it's on Kexueyuan Nanli West Street, about 700m west of the Bird's Nest and Water Cube, pretty easy to find. Not the cheapest spot but portions are generous — two of us got a set menu plus the signature dish and we couldn't even finish it. Definitely worth it if you want real-deal Hunan flavors and don't mind paying for quality.