Close

Xiang Yu Wei Guan (Shijie Store)

Hunan cuisine · ⭐ 3.7

C1, 5th Floor, Qingfeng Plaza, Shijing Street

Dishes

• 

  Dongjiang Xiaoziyu

  Dongjiang Xiaoziyu is a dish made with small fish native to the Dongjiang area, usually cooked by pan-frying, deep-frying, or braising. Its tender meat and fresh taste make it a traditional delicacy in Guangdong.
• 

  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
• 

  Braised Pig's Feet

  Braised pig trotters, a dish made with pig trotters as the main ingredient, simmered slowly with soy sauce, star anise, cinnamon, and bay leaves until tender and flavorful.
• 

  Hanging Pot Wild Male Fish

  A dish featuring fresh wild male fish from reservoirs, slow-cooked in a hanging pot with vegetables and spices, resulting in tender fish and rich broth.
• 

  Stir-fried Potato Shreds

  A quick stir-fry dish made with sliced potatoes and aromatics like garlic, ginger, and scallions, resulting in a crisp and savory side dish.
• 

  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 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.
• 

  Stewed Pork with Sauce

  Braised pork belly is a traditional dish made primarily from pork belly, prepared by boiling, frying, and then steaming. The pork belly is first boiled until tender, then coated with soy sauce and other seasonings before being fried until golden brown. Finally, it is sliced and steamed together with the seasonings until the meat absorbs the flavors and becomes tender and succulent.
• 

  Xiangyu Duck Blood

  Xiangyu Duck Blood is a Hunan dish made primarily with duck blood, stir-fried with chili, ginger, garlic, and other seasonings. It has a fresh and tender texture with a rich flavor.
• 

  Stir-fried Pork Kidney and Liver

  A stir-fry dish featuring pork kidneys and liver, sliced and marinated with wine and starch, then quickly cooked with green peppers and onions.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

Reviews