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Xiang Shang Xiang (Guo Ao Cun Store)

Hunan cuisine · ⭐ 4.8

Chaoyang District, No. 1 Courtyard, Jia 1 Building, Lin Cui East Road, 3rd Floor

Dishes

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  Aged Huang Gong椒 Slow-Cooked Beef

  This dish is slow-cooked with beef, yellow贡椒, and jar-aged seasonings. Main ingredients include fresh beef, yellow贡椒, pickled chili, and seasonings. Beef is cut into pieces and stewed slowly with the spices until tender and richly flavored.
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  Xiang Shang Xiang Small Stir-Fried Pork

  Xiang Shang Xiang Xiao Chao Rou is a dish featuring pork belly and green peppers. Sliced pork belly is stir-fried with green peppers, garlic, and ginger, then quickly cooked over high heat until the meat is slightly charred and peppers are crisp, keeping the pork tender and peppers fresh.
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  Xiang-style Vinegar Stir-fried Eggs

  Xiang Shang Xiang vinegar stir-fried eggs is a home-style dish made primarily with eggs, seasoned with vinegar and调味料. Eggs are beaten and stir-fried with vinegar to create a tender texture, giving the dish a unique sour aroma.
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  Xiang Shang Xiang Hongyun Dang Tou (Half)

  Xiang Shang Xiang Hongyun Dang Tou (half chicken) is a dish featuring half a chicken cooked using Hunan-style methods. The chicken, marinated and then stewed or braised with chili, garlic, ginger, and other seasonings, results in rich flavor. The finished dish has a bright red color and tender, well-seasoned meat.
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  Xiangcun Black Pork Soup Noodles

  Xiangcun black pork broth rice noodles (per serving) features black pork as the main ingredient, simmered in a rich pork bone broth and served with rice noodles. The soup is flavorful, the meat tender, and the noodles smooth, garnished with a touch of green onions or cilantro.
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  Spicy Boiled Delicacy Skewers

  Hot boiled skewers are a dish featuring various ingredients threaded onto bamboo sticks and slow-cooked in a special hot broth, absorbing rich flavors. Main ingredients include chicken wings, quail eggs, tofu skin, potato slices, lotus root slices, and luncheon meat.
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  Perilla, Bayberry, Bok Choy, and Bamboo Shoots

  A fusion dish featuring perilla leaves, bayberries, Chinese broccoli, and tender bamboo shoots. Blanch the broccoli and shoots, stir-fry bayberries with perilla leaves, then combine all ingredients and season.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Sour Radish Pig Stomach Soup with Flower Jelly

  A sour radish and pig stomach stew with flower gelatin, featuring pig stomach and flower gelatin simmered with sour radish. After cleaning, pig stomach is slow-cooked with sour radish and water, seasoned appropriately, then flower gelatin added until the broth thickens and becomes nourishing.
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  Wind-Blown Pork with Spring Water Tofu Stew

  Bamboo-smoked pork and fresh tofu are slowly stewed together using spring water, allowing the rich meat flavor to infuse into the tofu for a unique taste.
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  Fresh Perilla Leaf Stir-Fried Hand-Deboned Snails

  Fresh perilla leaf stir-fried hand-deboned snails, made with fresh perilla leaves and hand-deboned snails, stir-fried in hot oil. The taste is fresh and fragrant with the unique aroma of perilla.
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  Five-Year Hanshou Chinese Softshell Turtle Stewed in Yellow Sauce

  Five-Year Hanshou Chinese Softshell Turtle is a traditional Chinese dish made with Hanshou Chinese softshell turtles that are at least five years old, cooked with yellow bean sauce, scallions, ginger and other seasonings for a long time. The taste is fresh and the meat is tender.
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  Yellow Millet Cold Cake

  Yellow millet cold cake is a traditional Chinese dessert made from yellow millet, glutinous rice, and other ingredients. After steaming and cooling, it has a soft and sticky texture. It is best enjoyed with specially prepared osmanthus sugar syrup or honey, offering a refreshing sweetness without being cloying.

Reviews

• shadow_almond
  The stir-fried pork here is honestly worth coming back for — super tender, nicely marbled, and the chili hits just right without being over the top. Really good with rice. The pork tripe and fish maw soup with pickled radish was also amazing, the broth is so rich and warming, felt really comforting. The vibe inside is super chill too, lots of wood and plants, very cozy. Service was attentive and they gave us solid recommendations when we were picking dishes. They also have this little tea-by-the-stove area that's perfect for hanging out with friends. Definitely gonna come back!