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Xiang Chai • Xin Xiang Cai

Hunan cuisine · ⭐ 4.8

North side of Fanmei Kindergarten, Shuangping West Street

Dishes

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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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  Rolled Hairtail

  Braised eel rolls are a dish made primarily from ribbon fish, marinated, coated in starch or batter, then deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender, often cooked with辅料 like scallions, ginger, and garlic.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Honghu Lotus Root and Pork Rib Soup

  Honghu lotus root and pork rib soup is a dish made with lotus root from Honghu and pork ribs. The lotus root is cut into pieces and cooked together with pork ribs, adding ginger slices and cooking wine to remove fishy smell and enhance flavor. It is then seasoned and served. The soup is clear, fresh, and has a rich meaty aroma with the fragrance of lotus root.
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  Liyang Steamed Pork with Rice Wine Bun

  Liyang steamed pork uses fatty pork as the main ingredient, marinated with fermented black beans, chili powder, ginger, and garlic, then steamed. Rice wine buns are made from glutinous rice wine fermented dough, steamed to a soft, slightly sweet texture. Together, they offer tender meat and a delicate wine aroma.
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  Braised Softshell Turtle with Red Sauce

  Red-braised Houshi turtle with pork, mushrooms, scallions, and ginger, simmered in broth for a glossy red finish and tender texture.
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  Braised Softshell Turtle with贡椒

  Red-braised hairy crab turtle with贡椒 from Hanshou, featuring the turtle as main ingredient, seasoned with贡椒, ginger slices, and green onions, slow-cooked using braising technique to fully infuse flavors into the meat.
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  Fermented Tofu with Luo's Shrimp Stew

  Fermented tofu and ross shrimp are simmered together. First, fry the tofu until slightly golden, then add ross shrimp, ginger slices, garlic, and enough broth to gently simmer until flavors blend.
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  Tea Oil Stir-fried Yellow Beef

  Tea oil stir-fried yellow beef is a Chinese dish made with yellow beef, tea oil, and various seasonings. The main ingredients include yellow beef, tea oil, scallions, ginger, and garlic, with a tender texture and rich aroma.
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  Honey-glazed Crispy Shrimp

  Honey-glazed crispy shrimp is a dish featuring fresh shrimp that is marinated and then deep-fried until the exterior becomes golden and crunchy, while the inner shrimp meat remains tender and juicy. A specially prepared honey glaze is drizzled over the dish, combining the freshness of seafood with the sweet aroma of honey, resulting in a rich and layered flavor experience.
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  Fermented Tofu with Blood Water

  Blood water stinky tofu is a specialty snack made from tofu fermented in a brine. The tofu is soaked in a seasoned brine with ingredients like bean paste, chili, and spices, which creates a unique aroma through natural fermentation. After fermentation, the tofu becomes soft and gray-brown on the outside. It can be fried or steamed before eating, served with dipping sauce.
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  Aromatic Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and marinating. The fish is seasoned with salt and spices for several days to develop its unique flavor, then pan-fried in hot oil until the skin is slightly crispy, followed by simmering in a savory sauce and garnished with scallions, ginger, and garlic.

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