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Yue Yang Xiang (Tongzhou Branch)

Hunan cuisine · ⭐ 4.7

Building T1, Poly Daduhui, B1-1

Dishes

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  18-Second Stir-Fried Beef

  Eighteen-second stir-fried beef is a dish made with fresh beef as the main ingredient, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with vegetables and seasonings, then cooked in an extremely short time to preserve its tender and juicy texture.
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  Stir-fried Tofu with Fragrant Wild Mushrooms

  Xiao Chao Hua Shi Xiang Gan is a home-style stir-fry dish primarily made with Hua Shi Xiang Gan, typically paired with辅料 such as green peppers, red peppers, and garlic slices. The Xiang Gan is sliced and stir-fried together with vegetables, then seasoned to create the final dish.
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  Bashu Maoxuewang

  Bashu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or boiled, then simmered in a special spicy麻 (numbing) broth, finished with Sichuan peppercorns, chili, and green onions.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Spicy麻 Pork Crisps

  Spicy麻小酥肉 is made primarily from pork, which is first marinated to absorb flavor, then coated with a special spice batter and deep-fried until golden and crispy. Finally, it is seasoned with chili salt and chili powder to deliver a satisfyingly crunchy texture.
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  Hunan Family Feast

  Hunan Family Feast is a regional Hunan dish featuring diverse ingredients like pork, chicken, shrimp, squid, mushrooms, bamboo shoots, and greens, stir-fried or stewed together for rich flavor and balanced nutrition.
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  Xiang Ginger Stir-Fried Pig Liver

  Xiang Ginger Stir-Fried Pig Liver is a Hunan dish made with pig liver and ginger, stir-fried quickly. The texture is tender, and the flavor is fragrant and spicy.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Stoneware Crispy Chicken Feet

  Stoneware soft-bone chicken feet is a dish featuring chicken feet as the main ingredient, simmered slowly in a stone pot with seasonings until tender and flavorful, with bones becoming酥烂. Ginger, scallions, garlic, and sometimes doubanjiang or chili are added for enhanced taste.
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  Steamed Fish Head with Spicy Pickled Chili

  Old jar minced chili steamed fish head is a dish made with fresh fish head and specially prepared old jar minced chili, steamed together. The fish head is tender and the minced chili is fragrant and spicy, perfectly blending to create a unique flavor.
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  Yangque Lake Pepper Stir-Fried Pork

  Yangque Lake Pepper Stir-Fried Pork is a dish primarily made with pork and chili peppers. The pork is sliced or shredded, and the chilies are cut into segments or strips. First, the pork is stir-fried until it changes color, then the chilies are added and stir-fried together. Seasoning is added, and the dish is ready to serve.
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  Spicy and Tasty Bullfrog

  Spicy and savory frog legs are stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. The tender frog meat is marinated and then stir-fried with chili and Sichuan pepper, allowing the flavors to fully penetrate.

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