Close

Jing Xiang Yu • Ecological Garden (Spring Court Garden Branch)

特色菜 · ⭐ 4.9

Sichun Yuyuan International Hotel, Chabeng West Road

Dishes

• 

  3-Year-Aged Chopped Chili Steamed Lake Fish Head

  Made with large lake fish head and three-year-aged chopped chili, steamed together to absorb the rich flavor of the chili. The fish head is tender and the chili adds a deep aroma.
• 

  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
• 

  Salted Egg Yolk Baked Pumpkin

  Salted egg yolk baked pumpkin is a specialty dish, primarily made with salted egg yolks and pumpkin. The preparation involves cutting the pumpkin into strips, crushing the salted egg yolks and stir-frying them until bubbly, then adding the pumpkin strips and stir-frying until evenly coated with the salted egg yolk mixture. It is ready to serve once cooked.
• 

  Big White Catfish

  Dabaitiao is a dish featuring white bream fish as the main ingredient. The fish is cleaned, marinated, and then cooked by pan-frying, deep-frying, or steaming. Ginger slices and scallions are often added to remove fishy odor and enhance aroma, with some recipes using sauce for flavor.
• 

  Yongzhou Duck Blood

  Yongzhou duck blood is a dish made primarily from duck blood, stir-fried with chili, garlic, ginger, and other seasonings. Duck blood slices are blanched to remove odor, then stir-fried with ingredients to absorb flavors, resulting in a smooth and tender texture.
• 

  Xiang-style Stinky Crawfish

  Xiang-style stinky mandarin fish, made primarily from mandarin fish, which develops a distinctive odor due to its unique curing process. During cooking, it is seasoned with chili peppers, garlic, and other spices, then carefully prepared to yield tender fish meat and rich, flavorful broth with a unique taste.
• 

  Hunan-Anhui Fusion Cuisine

  Xiang-Huai fusion cuisine combines特色 ingredients from Hunan and Anhui, using local cooking techniques. Main ingredients include pork, tofu, chili peppers, green peppers, garlic, and ginger, stir-fried or braised to retain Hunan's spicy flavor and Huaiyang's fresh tenderness.
• 

  Red Mustard Greens

  Red mustard greens is a dish primarily made with red mustard greens. After washing and blanching, it's stir-fried with garlic, ginger, and seasonings to retain its fresh, tender texture.
• 

  Spicy Stir-Fried Pork with Chili

  A home-style dish made with fresh native pork and chili peppers. Sliced pork is stir-fried with chili segments and seasoned to achieve tender meat and spicy, aromatic flavor.
• 

  Ask Guest to Kill Chicken

  Questioner's chicken is a dish made from live chickens, cleaned and cooked in water with ginger and scallions. The meat can be eaten plain or with dipping sauce.
• 

  Braised Fish Offal in Brown Sauce

  Huangfen Fish Offal is a dish made primarily from fish parts like heads, bones, and skin, cooked with scallions, ginger, garlic, and doubanjiang in a slow stew. The offal is cleaned, blanched to remove odor, then simmered with seasonings until flavorful.

Reviews

• Charlie_1
  Went here with a friend recently for a little get-together. The vibe is super chill, lots of greenery, and honestly really photogenic — my pics turned out great. We ordered the chopped chili fish head (duò jiāo yú tóu) and the fish was so tender, spicy but not over the top, and went perfect with rice — so good. Also got the garlic chicken frame (suàn róng jī jià) and the flavor was on point too. Service was really attentive, the server actually walked us through the dishes and recommended some of their specials which was a nice touch. Overall super satisfied, portions are generous, ingredients taste fresh. Great spot for hanging out with friends. Would definitely come back.