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Xiang Xiao Gou · Creative Hunan Cuisine (First Store in Shanghai)

Hunan cuisine · ⭐ 3.9

No. 157 Shuangyang Zhilu

Dishes

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  Homestyle One-Bowl Delight

  Nongjia Yiwanzhang is a home-style dish primarily made with pork belly, eggs, and green and red peppers. The preparation involves slicing the pork belly and stir-frying it to render the fat, then scrambling in the eggs, and finally quickly stir-frying with the green and red peppers and seasonings until fully cooked.
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  Pressure-Cooked Fish Head

  Pressure-cooked fish head is a dish made with fresh fish head and seasonings like ginger, scallion, and garlic, slow-cooked in a pressure cooker. After marinating, the fish head is simmered gently with water and seasonings for a tender texture and rich broth.
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  Scallion Pork Liver Stir-fried with Beef Tripe

  A spicy Sichuan dish featuring pork liver and beef tripe stir-fried quickly with scallions for a bold, aromatic flavor.
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  Changde Pork Intestine Pot

  Changde pork intestine pot features cleaned and boiled pork intestines stewed with chili, garlic, and ginger, served with bean sprouts and lettuce in a clay pot. Soft, rich, and flavorful.
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  Braised Spare Ribs with Lotus Root

  Hulu烧排骨 is a dish made with fresh lotus root and pork ribs. The ribs are blanched to remove odor, then cooked together with sliced lotus root in water with ginger and cooking wine until tender and flavorful.
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  Xiangxi Tushan Frog

  Xiangxi Tushan Frog is a Hunan dish made with fresh frog meat, stir-fried or stewed with chili, ginger, garlic and other seasonings. It has a tender texture and a spicy, fragrant flavor.
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  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
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  Beef Brisket and Beef Tendon Pot

  Slow-cooked beef brisket and tendons in a rich broth, often with vegetables like potatoes or carrots.
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  Century Egg

  Century egg, also known as preserved egg or pine-pattern egg, is made by curing eggs—usually duck or chicken eggs—in a mixture of alkaline substances and clay. The egg white becomes gel-like with dark patterns, while the yolk turns deep green or gray-black and becomes thicker in texture.
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  Preserved Egg with Spicy Pepper Mash

  Preserved egg smashed with chili is a dish featuring preserved eggs and green peppers. The eggs are peeled and chopped, the peppers roasted until slightly charred and peeled, then crushed together in a mortar with seasonings until well blended.
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  Sugar Dumplings

  A traditional snack made by wrapping sweet fillings in dough from flour, sugar, and water. The dough is kneaded, rolled thin, filled, sealed, then boiled or steamed.
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  Braised Old Softshell Turtle

  Red-braised old softshell turtle is a dish primarily made with old softshell turtle, supplemented with ingredients such as ham, mushrooms, scallions, and ginger. It is prepared by slow stewing over low heat. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered for a long time to make the meat tender and the flavor rich.
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  Stir-fried Yellow Beef with Tea Oil

  Tea oil stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, stir-fried with tea oil. The beef slices are marinated and then cooked with garlic, ginger, and other seasonings in hot tea oil until tender and flavorful.
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  Changsha Stir-Fried Pork

  Changsha stir-fried pork with green peppers is a Hunan specialty. Pork belly slices are stir-fried to release oil, then mixed with green peppers, garlic, and ginger, seasoned and cooked quickly for tender, non-greasy meat and crisp peppers.
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  Crispy Plum Duck

  Crispy plum duck features tender duck meat fried until golden and crispy, served with a sweet and sour plum sauce for a balanced flavor.

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