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Xiang Xiang Xiao Chu (Wei Gongcun Branch)

Hunan cuisine · ⭐ 4.2

No. 6 Weigong Street

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Steamed Small Taro with Spicy Chopped Chili

  Peel small taro, cut into pieces, mix with chopped chili, steam until tender. Main ingredients: small taro and chopped chili. Simple method enhances soft texture and infused chili aroma.
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  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.
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  Stir-fried White Sponge Gourd

  Stir-fried white sponge gourd is a home-style dish made with white sponge gourd and seasonings such as garlic and chili. It has a fresh and delicious taste, and is commonly eaten as a cold dish or stir-fry in summer.
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  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.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Pork Kidney and Liver Stir-fry

  A spicy stir-fry dish made with pork kidneys and liver, seasoned with chili, garlic, and ginger for a bold, aromatic flavor.
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  Blanched Fish

  Steamed fish is a dish made with fresh fish, typically grass carp or carp. The fish is sliced and briefly blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and other seasonings to preserve its tender texture.
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  Liling Stir-Fried Rice Noodles

  Liling fried rice noodles are a traditional snack from Liling City, Hunan Province, made with rice noodles, bean sprouts, greens, eggs, and lean meat. Soak the noodles first, then stir-fry eggs and meat in hot oil, add vegetables and noodles, and season before serving.
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  Money Egg

  Money Egg is a Chinese dish primarily made with eggs. The preparation involves slicing boiled eggs, frying them until golden on both sides, and then stir-frying with chili, garlic, and other seasonings.
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  Iron Plate God's Tofu

  Iron plate tofu dish features soft tofu with bell peppers, onions, and carrots, stir-fried on a hot iron plate. Tofu is marinated, then cooked with vegetables until slightly charred outside and tender inside.
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  Spicy Eggplant Chicken

  Spicy eggplant chicken is a dish made with eggplant and chicken. Eggplant is cut into pieces, fried or pan-fried, then stir-fried with cooked chicken and seasoned with chili, garlic, ginger, and other spices, finally thickened with cornstarch slurry.
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  Spicy Beef Handmade Rice Noodles

  Spicy beef handmade rice noodles feature fresh beef slices marinated and stir-fried with chili, Sichuan pepper, then simmered in broth. Handmade rice noodles are added to absorb the rich flavor.

Reviews

• lunar_acorn
  This Hunan place is right by the Weigongjie subway stop, super close to a university, so it gets packed with students during meal times and the vibe is pretty lively. The space isn't huge but the ingredients are fresh and dishes come out fast. The signature dish — the braised beef brisket — is a must-order, super flavorful and not too fatty, nice and tender. The spicy eggplant chicken is a huge portion, eggplant is soft and the chicken has great texture. Honestly the value is amazing, you can eat really well for like a few bucks, perfect for students or anyone who just wants solid Hunan food without the fuss. Went for lunch and it was way less crowded, no wait at all. It's a no-frills homestyle spot that doesn't try to be anything fancy — but the flavor is on point, totally worth checking out.