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Xiangxi Fang Restaurant (Da Cheng Lu Branch)

Hunan cuisine · ⭐ 3.8

Building 14, Zone 2, Dacheng Nanli, Dacheng Road, 2nd Floor

Dishes

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  Braised Pork Bone with Lotus Root

  Braised pork bones with lotus root is a dish featuring pork bones and lotus root. After blanching to remove odor, they are simmered slowly with ginger and water until the bones are tender and the lotus root soft and flavorful.
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  Stir-Fried Bullfrog

  Stir-fried frog legs is a Chinese dish featuring frog meat as the main ingredient, quickly stir-fried with green peppers, red peppers, and onions. The frog is marinated in rice wine and ginger to remove fishy odor, then sautéed with garlic and ginger before adding vegetables and seasonings.
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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy sauce.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Shredded Snakehead Fish

  Hand-teared bream is a dish featuring bream as the main ingredient. The fish is cleaned, scored, marinated with seasonings, then pan-fried or steamed before being torn into strips and served.
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  Signature Blood Duck

  Signature blood duck features duck meat with duck blood, chili, ginger, and garlic. Duck pieces are stir-fried with blood, then simmered with seasonings until flavorful and rich in taste.
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  Special Braised Fish Cubes

  Fried fish chunks are marinated, pan-fried until golden, then simmered with soy sauce, sugar, and cooking wine to absorb the rich flavors.
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  Softshell Turtle Collar

  Soft-shelled turtle edge is a dish made primarily from the edges of soft-shelled turtles, typically stewed or braised with ginger, scallions, and seasonings. The turtle is cleaned, the edges are removed, blanched to remove odor, then slowly cooked with seasoning until tender and flavorful.
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  Rice Noodles

  Rice noodles are a thin, elongated staple food made from rice through processes such as soaking, grinding into slurry, steaming, cooling, and cutting into strips. They are typically blanched with hot water and served with a broth or mixed with sauces and accompaniments. Common ingredients include meat, vegetables, soy products, and seasoning pastes.
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  Spicy Duck Board

  Sauce Board Duck is a dish made primarily from duck meat, processed through marinating and baking techniques. Its distinctive feature lies in the use of a specially prepared sauce for marinating, allowing the duck meat to fully absorb the rich sauce aroma, then baked until the skin becomes crispy while the meat remains tender and juicy.
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  Changsha Stir-Fried Pork

  Changsha stir-fried pork with green peppers is a Hunan specialty. Pork belly slices are stir-fried to release oil, then mixed with green peppers, garlic, and ginger, seasoned and cooked quickly for tender, non-greasy meat and crisp peppers.

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