Close

Gong Xiang • Xiang Cuisine (Changyang Branch)

Hunan cuisine · ⭐ 4.8

Room 112, Building 2, No. 6 Courtyard, Xiangyun Street, Beijing Urban Construction · Changyang Jiayuan

Dishes

• 

  Home-style Braised Fish Head

  Home-style braised fish head is a Chinese dish using fish head as the main ingredient, typically carp or bighead carp, seasoned with ginger, scallion, garlic, and cooked by frying then stewing with soy sauce, cooking wine, and sugar.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Hunan Rice Tofu

  Hunan rice tofu is made from rice, soaked, ground into slurry, cooked and solidified. It has a soft texture and appears as white or slightly yellow blocks. The rice slurry is steamed in a container, cooled, then cut into pieces for cold dishes, stir-frying, or soups.
• 

  Hunan Stinky Tofu

  Hunan stinky tofu is made primarily from tofu and fermented to create a unique flavor. The tofu has a crispy exterior and tender interior, paired with a specially prepared chili sauce and seasonings.
• 

  Lotus Root and Pork Bone Soup

  Huxiang Jianzigu Ougeng Soup uses pork bones and lotus root as main ingredients, slowly stewed for a long time to blend marrow with藕 slices, resulting in clear soup with rich flavor. First blanch the bones to remove odor, then simmer with lotus root and season appropriately.
• 

  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
• 

  Stir-Fried Chili with Century Egg

  Stir-fried chili with preserved eggs is a dish featuring chilies and preserved eggs. Chilies are cut into segments or slices, then cooked with shelled preserved eggs in a pan with oil, soy sauce, and garlic. Cooked over medium-low heat until flavors blend, creating a unique taste.
• 

  Shimen Pig Intestine Pot

  Shimen Pig Intestine Pot is a dish primarily made with pork intestines, which are cleaned, blanched, and simmered before being cooked together with chili peppers, doubanjiang (fermented broad bean paste), and other seasonings. It is typically served with side ingredients such as bean sprouts, potato slices, or tofu, and heated in a clay pot or bowl for consumption.
• 

  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.
• 

  Preserved pork stewed with smoked bamboo shoots

  A stew made with cured pork and smoked bamboo shoots. Cured pork is marinated and dried, while smoked bamboo shoots are熏-treated; both are slowly simmered together to blend the pork's fat with the shoots' fragrance, resulting in a soft, rich flavor.
• 

  Fragrant Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish develops a unique flavor through days of腌制, then cooked by pan-frying or braising with ginger, garlic, and green onions for rich taste.

Reviews