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Xiangrong and • Xiang Cuisine Bistro

Hunan cuisine · ⭐ 4.8

South Side, 1st Floor, Beiren Zeyang Building, No. 48 Dongsanhuan South Road

Dishes

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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy sauce.
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  Appetizer Yogurt

  Appetizer yogurt made from fresh milk and lactic acid bacteria fermentation, mixed with fruits, honey, or nuts, then chilled to set. No preservatives added—natural fermentation maintains flavor.
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  Spicy Egg Salad

  Lai La Pi Dan is a cold dish made primarily from preserved eggs and chili. The eggs are diced and mixed with chopped chili, garlic, ginger, scallions, and other seasonings, then pounded and blended with a wooden mallet or spoon to combine flavors. No heating is required—just mix and serve.
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  Hunan-style Pork with Chili

  Hunan chili stir-fried pork is a dish primarily made with pork and chili peppers. The preparation involves slicing the pork, cutting the chilies into segments, stir-frying the pork until it changes color, then adding the chili segments and stir-frying together. Finally, seasonings are added and stirred evenly to complete the dish.
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  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.
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  18-Second Stir-Fried Beef with Fresh Cut

  A dish made with fresh yellow beef, sliced and quickly stir-fried for 18 seconds. Thinly cut beef is stir-fried with onions and green peppers at high heat to retain tenderness and freshness.
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  Freshly Killed Pot-Braised Fish Head with Chopped Chili

  Made with fresh fish head as the main ingredient, combined with chopped chili, ginger slices, and green onion segments, then stewed in a clay pot. The fish head is prepared and cooked with chopped chili and other seasonings to keep the flesh tender and the broth rich.
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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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  Stinky Tofu and Intestine Pot

  Stinky tofu and pork intestine pot is a dish featuring stinky tofu and pork intestines. After cleaning and boiling to remove odor, the intestines are stewed with tofu in a pot, allowing the tofu to absorb the rich flavor while retaining its unique taste. Seasoned with scallions, ginger, garlic, chili, and simmered slowly with broth or water.
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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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  Wengke Stewed Chicken

  Weng Ke炖 Chicken is made with chicken as the main ingredient, combined with辅料 like ginger slices and green onion segments, slowly stewed over low heat. The chicken absorbs the flavors of the seasonings while staying tender, resulting in a rich and savory broth.

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