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Xiaoxiangfu (Wangjing Branch)

Hunan cuisine · ⭐ 4.6

No. 51, Wangjing North Road, Courtyard No. 1 (adjacent to the east gate of Wangjing Park)

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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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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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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  Dry-Heated Seafood Vermicelli Pot

  Dry-braised seafood vermicelli stew features fresh shrimp, squid, mussels, and soaked vermicelli, seasoned with ginger and scallions, slowly simmered until the broth thickens and the seafood flavor infuses the noodles.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Seafood Hakka Stuffed Tofu

  Seafood Hakka stuffed tofu is a dish where tender tofu serves as a container filled with a mixture of shrimp, minced pork, and mushrooms, seasoned and steamed.
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  Lotus Root and Pork Rib Soup

  Lotus root and pork rib soup made with fresh lotus root and pork ribs, simmered until the ribs are tender and the lotus root is soft and creamy, resulting in a clear, flavorful broth.
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  Xiaoxiang Stinky Crawfish

  Xiaoxiang stinky mandarin fish, made primarily from mandarin fish, is characterized by a unique aroma resulting from its special curing process. The fish is carefully cooked, yielding tender flesh with easily separable bones, and served with a specially prepared sauce that delivers a distinctive flavor.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Braised Cauliflower in Clay Pot

  A classic Chinese dish featuring cauliflower simmered in a clay pot with ham and carrots, resulting in a rich, savory flavor.
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  Premium Maoxuewang

  Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, luncheon meat, yellow throat, and tripe, cooked in a spicy麻 (numbing) broth. The soup is rich and the ingredients are abundant.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Fermented Salmon in Dry Pot

  Fermented salmon dish made by curing salmon to develop a distinctive aroma, then stir-frying with vegetables like potatoes, green peppers, and onions. The salmon is cut into pieces, marinated, cooked, and finished in a dry pan to blend flavors.

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