Close

Yuli Xiang (Madang Road Branch)

Hunan cuisine · ⭐ 4.4

Room D109, Building D, No. 388 Madang Road

Dishes

• 

  Colorful Ice Jelly

  Five-color ice jelly is a cold dish made with ice jelly as the main ingredient, combined with colorful fruits and toppings. Key ingredients include ice jelly powder, water, red-fleshed dragon fruit, mango, blueberries, strawberries, and sugar syrup or honey for flavor. Prepare by mixing the powder with water, chilling until set, then cutting into pieces, adding diced fruits and sweet syrup for a vibrant chilled dessert.
• 

  Cumin Pork Ribs

  Cumin ribs is a dish made primarily with pork ribs, marinated with cumin powder, chili powder, garlic, and ginger, then pan-fried or grilled to achieve a crispy exterior and tender interior with rich aroma.
• 

  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.
• 

  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
• 

  Spicy Frog in Dry Pot

  A spicy Sichuan dish featuring frog meat stir-fried with vegetables in a dry pot, known for its rich, numbing heat and savory flavor.
• 

  Double-Color Fish Head

  A flavorful dish featuring a fresh fish head stir-fried with red and green peppers, creating a vibrant and spicy taste.
• 

  Imperial Carp Stir-Fried Beef

  A dish featuring tender beef stir-fried with vegetables, known for its rich flavor and vibrant colors.
• 

  Imperial Koi Stir-Fried Yellow Beef

  Imperial Koi Stir-Fried Yellow Beef is a Chinese dish made with yellow beef and imperial koi, stir-fried quickly with vegetables and seasonings. Main ingredients include yellow beef, imperial koi, green peppers, and seasonings. The cooking method highlights the tenderness of the beef and the crispiness of the ingredients.
• 

  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
• 

  Hunan White Loofah

  Hunan White Loofah is a Hunan specialty dish made primarily with fresh loofah. The loofah is peeled and sliced, then stir-fried with garlic, ginger, and other seasonings. It has a bright color and a refreshing taste.
• 

  Mashed Chili and Century Egg

  A Hunan specialty dish made by mashing roasted green peppers with century eggs, offering a spicy and aromatic flavor.
• 

  Xiaoxiang Cumin Pork Ribs

  Xiaoxiang cumin pork ribs use pork ribs marinated and grilled until crispy outside and tender inside, then sprinkled with cumin and chili powder for a rich aroma and spicy flavor.
• 

  Dried Bamboo Shoots with Preserved Pork

  Bamboo shoot dried meat is a dish made primarily with dried bamboo shoots and cured pork. Soak the bamboo shoots first, cut into segments, slice or cube the cured pork, then stir-fry or braise together to let the pork fat infuse into the bamboo shoots for enhanced flavor.
• 

  Crispy Pork Knuckle

  Crispy pork knuckles are made by blanching, marinating, then frying or roasting to achieve a crispy skin and tender meat. Seasonings like soy sauce, cooking wine, and ginger are used during marination for flavor, followed by high-heat cooking to create a fragrant crust and juicy interior.
• 

  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.

Reviews