Close

Xiang Yao Tingyuan (Wangcheng Branch)

Hunan cuisine · ⭐ 4.1

No. 11, Group 1, Zhonghualing Area, Jinxing North Road

Dishes

• 

  Stir-Fried Eel for Drinking

  A spicy and savory dish made with fresh eels, commonly served as a drinking companion in Chinese cuisine.
• 

  Qiankun Duck

  Qiankun Duck is a traditional Chinese dish featuring a whole duck. The cleaned duck is stuffed with a filling made from glutinous rice, lotus seeds, red dates, shiitake mushrooms, and diced ham. After marinating, the duck is first steamed and then deep-fried or roasted until the skin turns golden and crispy, while the interior filling becomes soft and flavorful. The finished dish has a plump appearance with the duck meat and stuffing flavors well integrated.
• 

  Five-Year-Old Soft-Shelled Turtle

  This dish features a soft-shelled turtle raised for over five years, typically weighing 1.5 to 2 kilograms. The primary cooking method is braising or stewing. The turtle is processed by slaughtering, gutting, and blanching to remove any unpleasant odors. It is commonly cooked with ingredients such as pork belly, ham, shiitake mushrooms, and winter bamboo shoots. The mixture is simmered in a broth with Shaoxing wine, soy sauce, rock sugar, ginger, and scallions over low heat for an extended period until the turtle meat becomes tender and its gelatinous rim turns soft and sticky. The finished dish has a thick, deep amber-colored sauce.
• 

  Spicy Beef Shank

  A flavorful dish made by slow-cooking beef shank in a spicy sauce with aromatic spices and seasonings.
• 

  Mustard Duck in Hanging Pot

  A flavorful dish of duck stewed in a hanging pot with mustard, ginger, and garlic, resulting in tender meat and aromatic spice.
• 

  Salted Egg Yolk Rice Crust

  Salted Egg Yolk Rice Crust is a dish primarily made with rice crust (crispy fried or baked rice pieces). The main method involves steaming salted duck egg yolks, mashing them, and stir-frying in oil until sandy and bubbly. Pre-fried rice crust is then quickly tossed in the pan to coat evenly with the salted egg yolk mixture. The finished dish is golden in color, with a crispy texture and rich salted egg yolk aroma.
• 

  Red Chili Pepper with Marbled Pork

  Red Chili Pepper with Marbled Pork is a dish primarily made with pork belly and large red chili peppers. The pork belly is sliced thinly, and the red chili peppers are deseeded and cut into pieces. The pork is first stir-fried in oil until slightly crispy and rendered, then the chili peppers are added and quickly stir-fried. Seasonings such as salt, soy sauce, and a bit of sugar are added. The dish is cooked until the peppers are tender-crisp and the pork is fully cooked. It features a bright red color with tender, marbled pork and crisp, slightly sweet peppers.
• 

  Stir-fried腊Pork Face

  Stir-fried cured pork face is a dish made primarily from cured pork face meat, sliced and stir-fried with green peppers and garlic chives. The meat is first blanched to remove odor, then cooked with seasonings to achieve a firm texture and rich flavor.
• 

  Handmade Pumpkin Cake

  Made with fresh pumpkin puree, mixed with glutinous rice flour and sugar, shaped into cakes and pan-fried until golden brown. Crispy outside, soft inside, sweet and delicious.
• 

  Organic Male Fish

  Fresh organic male fish steamed or braised, highlighting its tender texture and natural flavor with ginger, scallions, and garlic.
• 

  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
• 

  Sweet Pea with Minced Pork

  A classic Chinese dish featuring fresh sweet peas stir-fried with minced pork, seasoned to perfection for a savory and satisfying meal.
• 

  Stir-Fried Pork with White Chilies

  Bai La Jiao Chao Rou is a dish made primarily with pork and white chili peppers. Slice the pork and cut the white chilies into segments. First stir-fry the pork until it changes color, then add the white chilies and stir well. Season and serve.
• 

  Braised Beef Shank with Red Heart Taro

  A dish featuring beef shank and red heart taro, slowly braised until tender. The beef is rich and flavorful, while the taro absorbs the savory broth, creating a comforting, hearty meal.
• 

  Hot Pot with Lamb

  Lamb hot pot features fresh lamb as the main ingredient, paired with vegetables, tofu, and mushrooms. Ingredients are boiled in a seasoned broth made from羊骨, ginger, and scallions, with some versions including chili and Sichuan peppercorns.
• 

  Sour Spicy Lotus Stem Tips

  Sour and spicy lotus root tips is a dish made from the tender tips of lotus roots. The tips are sliced, blanched, then quickly stir-fried with chili, vinegar, garlic, and other seasonings. The cooking emphasizes maintaining the crisp texture of the lotus root, with a flavor profile focused on sour and spicy notes.
• 

  Silver Thread Rolls

  Silver thread rolls are made from flour, formed by rolling dough into thin sheets, folding, slicing into strands, and rolling up before steaming. They are long, soft, elastic, with distinct layers inside.
• 

  Aged Chili Stir-Fried Chicken

  A dish made by stir-frying chicken with aged chili peppers, resulting in a spicy and aromatic flavor.
• 

  Jinggang Fragrant Tofu

  A Hunan regional specialty dish made with local fragrant tofu, stir-fried with green and red peppers and garlic for a rich, spicy flavor.

Reviews