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Xiang Zhong Yuan • Hunan Cuisine (Loudi Juebing Dian)

Hunan cuisine · ⭐ 4.6

Building 8, Science & Technology Incubation Plaza, Hengfu North Street, 1st Floor (next to Xiguo Trade Boutique Hotel)

Dishes

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  Three-Ingredient Soup

  Three-ingredient soup is a stew made primarily from pork bones, chicken, and ribs, seasoned with辅料 such as ginger slices and green onions, and slowly simmered over low heat for an extended period. The broth is clear, the flavor rich and savory, and the dish highly nutritious.
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  Double Peak Oil Tofu

  Double Peak Oil Tofu is a dish primarily made with fried tofu pockets. Typically, the tofu is halved and filled with seasoned meat or vegetable stuffing, then pan-fried or braised. Common seasonings include soy sauce, cooking wine, scallions, and ginger, allowing the tofu to fully absorb the flavorful broth, resulting in a soft, tender texture with rich layers of 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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  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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  Xinhua Three-Ingredient Soup

  Xinhua Three-Ingredient Soup is a dish made primarily from pork bones, chicken, and pork, slowly simmered to achieve tender meat and clear broth. Meat is blanched to remove odor, then cooked with water and ginger for several hours before seasoning.
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  Wugang Blood Duck

  Wugang blood duck is a dish primarily made with duck meat and duck blood. First, the duck meat is cut into pieces and blanched, then stir-fried together with chili peppers, ginger, garlic, and other seasonings. Finally, duck blood is added and mixed thoroughly, allowing the duck meat to absorb the fresh flavor of the blood and creating a unique texture.
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  Spicy Hunan-style Fish Head with Chopped Chili

  Xiangzhong Dahu Chopped Chili Fish Head is made with fresh fish head as the main ingredient, combined with辅料 such as chopped chili, ginger, garlic, and green onion. After cleaning the fish head, it is steamed together with chopped chili and other seasonings. The cooking process emphasizes precise control of heat to ensure the fish head remains tender and the chopped chili flavor is rich and aromatic.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Sour Radish Stir-Fried Pork Intestines

  Sour radish stir-fried with pork intestines is a dish primarily made with pork intestines and sour radish. After cleaning and boiling, the pork intestines are cut into segments and stir-fried together with sliced sour radish, then seasoned with appropriate spices. Common seasonings include scallions, ginger, garlic, and chili to enhance the aroma.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.

Reviews

• small_caraway
  We got the blood duck and the stir-fried fat intestines with pickled radish, and honestly both were super authentic. The duck was really tender but still had a nice bite to it, and the spice had this deep, fragrant heat to it that I loved. The intestines were cleaned really well, no weird taste at all, and the pickled radish was perfect for cutting through the richness. And omg the meat broth rice — you HAVE to order this. The broth is so rich and the rice just soaks up all that flavor, super comforting and filling. Service was friendly, food came out fast, and the place was clean. Parking was easy too, great spot for a group dinner. If you're craving real Hunan food, this place really delivers that true local flavor. Definitely coming back.