Close

Xiang Li Garden (Jinghui Square Branch)

Hunan cuisine · ⭐ 4.7

Room 108, Building E, Jinghui Plaza Cultural Industry Park, Xiaotun Road

Dishes

• 

  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
• 

  Stir-fried Chicken and Duck Offal

  Stir-fried chicken and duck offal is a Chinese dish featuring chicken and duck organs like gizzards, liver, and duck intestines, stir-fried with green peppers, onions, and garlic.
• 

  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 Pot Lettuce Slices

  A spicy stir-fried dish made with crisp lettuce slices and aromatic spices, typical of Sichuan cuisine.
• 

  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
• 

  Free-range Softshell Turtle

  Fresh-raised softshell turtle is the main ingredient, processed by slaughtering, cleaning, and blanching, then stewed with ginger slices, scallions, and other seasonings in broth or water over low heat until tender and flavorful.
• 

  Hunan Sauce-Steamed Duck

  Hunan Sauce-Plated Duck is a traditional Hunan dish made primarily from duck meat, processed through marinating and roasting techniques. Its distinctive feature lies in the use of a specially prepared sauce for marination, allowing the duck meat to fully absorb the rich sauce aroma. After roasting, the skin becomes crispy while the meat remains tender and flavorful, with an aromatic sauce scent that fills the air.
• 

  Fragrant Stinky Carp

  Special stinky gu桂fish is made from fresh gu桂fish, fermented specially to develop a unique aroma, then cooked with ginger, scallion, garlic, using frying or braising methods.
• 

  Braised Beef Noodles

  Stewed beef noodle soup features tender beef and soft rice noodles as its main ingredients, simmered in a rich stew to infuse the beef with savory flavor and allow the noodles to absorb the hearty broth. Accompanied by适量 vegetables and seasonings, it presents a dish that is a feast for the eyes, nose, and palate.
• 

  Braised Chinese sausage with bok choy greens

  A dish featuring cured pork and bok choy stems. Sliced cured pork is cooked with cleaned bok choy stems in water or broth until flavors blend and ingredients are tender.
• 

  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
• 

  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
• 

  Lotus Stem

  Lotus root shoots are young lotus stems, typically harvested in summer. Main ingredient is fresh lotus root shoots, which can be served cold, stir-fried, or in soup after washing. Common seasonings include garlic, chili, and vinegar to preserve their crisp texture.
• 

  Chicken and Pig's Stomach Soup

  Chicken and pig stomach soup uses chicken thighs and pig stomach as main ingredients. After cleaning the pig stomach, it's cooked with chicken in water with ginger slices over low heat until the stomach is tender and the chicken is fully cooked, resulting in a clear broth with a delicious flavor.

Reviews

• blossom_philodendron
  This Hunan place was super clean and had a really cozy vibe, perfect for catching up with friends. We got the stinky mandarin fish and cured pork hotpot with baby bok choy stems — the fish was so tender and packed with flavor, and the cured pork smelled amazing. Apparently the baby bok choy stems are shipped straight from Hunan and they were so crunchy and fresh. Staff was really attentive too, they even asked us about food allergies without us saying anything. Also tried the stir-fried pork with peppers and it was killer with rice, wok hei was spot on. Easy to find and parking was no hassle. Overall a really solid experience, would definitely come back.