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Xiang Yue Wangfu Yan (Pudong Changhe International Branch)

Hunan cuisine · ⭐ 4.8

No. 600 Laoshan Road, Changhe International Apartment, 2nd Floor, Room 202

Dishes

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  18-Second Tender Stir-Fried Beef

  A dish featuring tender beef slices quickly stir-fried for just 18 seconds to retain juiciness and tenderness.
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  Qian Dao Lake Organic Fish Head

  Organic fish head from Qiandao Lake uses fresh organic bighead carp heads, seasoned with ginger slices and green onions, cooked by steaming or braising. The flesh is tender and the soup clear or rich, preserving the natural freshness of the fish head.
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  Guangdong Bok Choy

  Guangdong mustard greens is a classic Cantonese dish, featuring fresh mustard greens as the main ingredient. Through simple cooking techniques, it preserves the original flavor of the greens. To prepare, first wash the mustard greens, then quickly stir-fry them in a hot oil pan. Add an appropriate amount of salt and monosodium glutamate for seasoning, and finally serve while maintaining the dish's vibrant green color and crisp texture.
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  Baby Bok Choy Stir-Fried with Fresh Pork Ribs

  Baby bok choy and fresh pork ribs are stir-fried together, creating a dish with tender ribs and crisp, sweet greens.
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  Osmanthus Green Bean Lotus Root

  A refreshing Chinese cold dish made with lotus root, green beans, and osmanthus flowers, offering a light and fragrant taste.
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  Zhangshu Port Pepper Stir-Fried with Pork

  Zhangshu Port chili stir-fried with pork belly is a dish primarily made with Zhangshu Port chili and pork belly. The pork belly is sliced and stir-fried together with fresh Zhangshu Port chili, then seasoned appropriately to create tender meat and crisp chili, blending the flavors harmoniously.
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  Wangfu Wenhuo Beef

  Wangfu Wenhuo Beef is a Chinese dish made with fresh beef cooked over low heat. Main ingredients include beef, ginger, scallions, and spices, offering a tender texture and rich flavor.
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  Wangfu Pepper Stir-Fried Pork

  Wangfu Pepper Stir-Fried Pork is a Chinese stir-fry dish made with pork and peppers, typically using lean meat slices stir-fried with green and red peppers for a fresh and slightly spicy taste.
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  Old Changsha-Style Bo Long

  Old Changsha-style Bo Long is a dish made with fresh shrimp, cooked with special sauce and spices. It features a rich and fragrant flavor with a unique Hunan taste.
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  Steamed Crab with Pork Patties

  A dish featuring fresh crab steamed with pork patties, combining tender crab meat and savory minced pork for a rich, harmonious flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crab Roe Stewed Fish Head

  A dish made with fresh fish head stewed in a rich broth with crab roe, ham, and mushrooms, resulting in a savory and aromatic flavor.
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  Sweet Rice Balls in Fermented Wine

  Sweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.
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  Jinguang Jinjue. Turtle

  Jinguang Jinjue. Turtle is a Chinese dish made primarily with turtle, usually cooked by stewing or braising, with a fresh and delicate texture.
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  Tangerine Peel Spicy Beef

  A Sichuan-style dish made with beef and tangerine peel, stir-fried with chili and Sichuan peppercorns for a spicy, aromatic flavor.
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  Chicken Mushroom and Yam Shrimp Balls

  Chicken mushroom and yam shrimp balls is a dish made with chicken mushrooms, yams, and shrimp. Shrimp meat is minced and mixed with chopped chicken mushrooms and yams, then formed into balls and fried or pan-fried until golden brown.
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  Spicy Mapo Tofu with Fresh Shrimp

  A fusion dish combining tender tofu, fresh shrimp, and classic Sichuan-style spicy sauce for a bold, aromatic flavor.

Reviews

• committed_chrysanthemum
  I ordered the steamed pine leaf crab with pork patty and wow the crab meat was so fresh and sweet, soaked up all that crab juice from the patty underneath — seriously unforgettable. The golden broth shark fin soup was super rich and fragrant, and those little fin strands just melted in your mouth with this collagen-rich thickness. Service was on point too and everything tasted really fresh. The crispy skin squab was insane — thin crackly skin, juicy and tender inside, super fatty in the best way. Finished it and immediately wanted more. The mapo tofu with small lobster was perfectly spicy and that tofu wrapped around the lobster meat had me going back for bowl after bowl of rice, honestly so addictive. And the sea conch slices tossed with XO sauce and peanut sprouts were so crunchy, the peanut sprouts had this nice sweet freshness to them and the salty-savory XO sauce just took it over the top. So much umami going on, I was totally satisfied.