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Xiao Lao Xiang Xiang West Food Restaurant (Gu’an Branch)

Hunan cuisine · ⭐ 4.5

Unit 101-06, 1st Floor, Building 1, No. 5A Guanglian Road (inside Jianse Building Courtyard)

Dishes

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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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  Original Hunan-style Loofah

  Fresh loofah from Hunan, gently boiled in water until tender, preserving its natural flavor with minimal salt to highlight its sweet and smooth taste.
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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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  Stir-fried Yellow Beef with Camellia Oil

  Mountain tea oil stir-fried yellow beef is a dish made with yellow beef as the main ingredient, paired with vegetables such as green and red peppers, and stir-fried using mountain tea oil. The beef is sliced and marinated before being quickly stir-fried together with the vegetables to maintain tender meat and crisp vegetables.
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  Camellia Oil Free-Range Chicken

  Mountain tea oil free-range chicken is a dish featuring fresh free-range chicken cooked with mountain tea oil, resulting in tender meat infused with the oil's aroma.
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  Braised Pork with Poached Egg

  Braised pork and poached egg simmered together in a savory sauce, creating a rich and comforting dish.
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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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  New Generation Questioning Chicken

  Xin Er Dai Wen Ke Sha Ji is a dish primarily made with chicken, usually whole chicken or chicken thighs, marinated and then cooked by blanching, stir-frying, or stewing, with seasonings like scallions, ginger, garlic, soy sauce, and cooking wine for tender, flavorful meat.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Hunan Earth Chili with Pork

  Hunan local chili stir-fried with local pork is a home-style dish using Hunan's native chili and pork. Slice the pork and chili, then stir-fry pork until oil releases, add chili, season, and cook thoroughly.
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  Xiangxi King Frog with Beef

  Xiangxi霸王牛蛙 features fresh frog legs stir-fried with chili, Sichuan pepper, garlic, ginger, and green onions. The frog is blanched to remove odor, then quickly cooked with spices for tender, flavorful meat.
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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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  Pan-Fried Tofu

  Fried tofu is a home-style dish made with soft tofu cut into pieces and pan-fried until golden brown on both sides. It's seasoned with葱姜蒜, and sometimes a sauce of soy sauce, sugar, and water is added to simmer and infuse flavor.

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