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Xiang Ti Xiao Chu (Huazhong University of Science and Technology Branch)

Home-style Chinese cuisine · ⭐ 4.0

Restaurant on the 3rd Floor, Baijing Garden, Huazhong University of Science and Technology

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Braised Egg

  Stewed eggs are a classic Chinese dish primarily made with eggs. The preparation involves boiling the eggs, peeling them, and then soaking them in a seasoned sauce made from soy sauce and spices until fully flavored. Stewed eggs have a deep color and rich, aromatic taste, making them a common delicacy at both home meals and banquets.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Signature Ice Jelly

  Signature ice jelly is a chilled dessert made from mung bean starch or crystal powder, cooled into a transparent gel. Served with brown sugar syrup, crushed peanuts, fruit cubes, and raisins for a refreshing, smooth texture.
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  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.
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  Sweet and Sour Pork

  Sweet and sour pork is a dish made primarily with pork, usually using pork tenderloin or belly cut into cubes or slices. After marinating, it's deep-fried until golden brown, then quickly stir-fried with a sweet and sour sauce made from sugar, vinegar, soy sauce, and cooking wine to coat the meat evenly.
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  Beijing-style Stir-Fried Roasted Lamb

  Old Beijing stir-fried grilled lamb is a dish primarily made with lamb. Fresh lamb leg or shoulder meat is sliced, marinated with rice wine, soy sauce, and ginger slices, then first grilled and then stir-fried. During cooking, vegetables such as onions and green peppers are added, and finally cumin and chili powder are sprinkled on top for a rich aroma.
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  Spicy Beef Sauce Noodles

  Meat sauce spicy rice noodles is a delicacy made primarily from sweet potato noodles, combined with a specially prepared meat sauce, vinegar, chili, and other seasonings. After the sweet potato noodles are cooked, they are topped with a richly stir-fried meat sauce, drizzled with a tangy spicy sauce, and garnished with chopped green onions and crushed peanuts. The dish offers a smooth texture and layered flavors.
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  Crab Roe Vermicelli Stew

  Crab roe vermicelli stew is a dish primarily made with crab roe and vermicelli. After being soaked in hot water, the vermicelli is mixed with fresh crab roe and cooked slowly with chicken stock or broth. The finished dish features tender, smooth vermicelli, rich crab roe flavor, and a deeply savory broth.
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  Xiangti Spicy Boiled Fish

  Xiang Ti's boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated in wine and salt, then stir-fried with chili, Sichuan pepper, ginger, and garlic in hot oil. After boiling broth is added, the fish and vegetables are cooked together, finished with green onions and cilantro. Precise heat control ensures tender fish and rich broth.
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  Xiangti Special Roast Fish

  Xiangti Special Roast Fish uses fresh fish with various spices and seasonings, marinated and grilled over charcoal. The skin is crispy, and the inside is tender and juicy with a unique flavor.

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