Close

Xiangyue Nonggeng (Huangqi Branch)

Hunan cuisine · ⭐ 3.8

Wells Commercial Plaza, Huangqi North Village Road

Dishes

• 

  Steamed Fish Head with Chopped Chili

  Steamed fish head with chopped chili, ginger, and green onions, seasoned and steamed over high heat, then drizzled with hot oil for 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.
• 

  New Year Pork Dish

  A traditional Northeast Chinese dish made with pork belly, sour cabbage, blood sausage, and noodles, slow-cooked for rich flavor and festive spirit.
• 

  Handmade Meat Zao Soup (Kǎ)

  Handmade meat-filled zao-shaped dumplings cooked in clear broth. Main ingredients include pork, red dates, scallions, and ginger. The dumplings have a firm exterior and tender, juicy interior, with a clear, rich soup infused with natural sweetness from red dates.
• 

  Braised Tofu in Open Oven

  Steamed tofu is a dish made from soft tofu, cut into pieces and grilled over an open flame. The surface is lightly pan-fried or directly roasted to create a slightly crispy exterior while keeping the inside tender. Some recipes add seasonings like soy sauce, scallions, and ginger for enhanced flavor.
• 

  Fresh River Fish Hot Pot (Alcohol)

  Fresh river fish is the main ingredient, combined with tofu and vegetables, simmered slowly with white wine or yellow rice wine for aroma. The broth is clear, the fish meat tender, and the flavor rich with a subtle hint of alcohol.
• 

  Rich Simmered Pig Killing Dish (Alcohol)

  Fresh pork, belly pork, and pork bones are slowly simmered for hours with white wine, soy sauce, and spices, resulting in rich broth and tender meat with a hint of wine and soy aroma.
• 

  Kelp Pork Rib Soup

  A savory soup made with pork ribs and kelp, slowly simmered to extract rich flavors and nutrients.
• 

  Pork Knuckle and Lotus Root Soup

  Pork bone and lotus root soup uses pork bones and lotus roots as main ingredients. After blanching the bones, they are simmered together with lotus roots in water over low heat until the broth turns milky white and the ingredients become tender. Minimal seasoning is used to preserve the natural flavors.
• 

  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
• 

  Stir-Fried Garlic Bok Choy

  Stir-fried garlic bok choy is a home-style dish made with bok choy and minced garlic, quickly stir-fried to retain its crisp texture. The main ingredients are bok choy and garlic, with a fresh, slightly salty flavor highlighting the aroma of garlic.
• 

  Spicy Jumping Frog with Alcohol

  Fresh frog legs are stir-fried with chili, Sichuan pepper, garlic, ginger, and a splash of liquor or rice wine. The dish features tender, chewy texture with intense spiciness and numbing heat, enhanced by a subtle alcoholic aroma and sweet aftertaste.
• 

  Spicy Squid Rings with Alcohol

  Fresh squid rings are stir-fried with chili, Sichuan pepper, garlic, and a splash of alcohol to enhance aroma and remove fishy smell. The dish features tender, slightly chewy texture with bold spicy flavor and subtle wine fragrance.

Reviews