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Xiang Yan (Xishan Branch)

特色菜 · ⭐ 4.6

No. 24 Xiangshan South Road

Dishes

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  88-Second Yellow Beef

  Eighty-eight-second yellow beef is a dish made with fresh yellow beef, quickly blanched and stir-fried with scallions, ginger, garlic, chili, and seasonings. The beef slices are marinated with a little starch and seasoning, then quickly stir-fried at high heat to keep the meat tender. Cooking time is controlled within 88 seconds to highlight the natural flavor and texture of the ingredients.
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  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef with vegetables like mung bean sprouts and cabbage. Thinly sliced beef is marinated, cooked in boiling water with vegetables, then topped with a spicy oil sauce made from chili and Sichuan pepper, and garnished with scallions and garlic.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Hand-grabbed Lamb Ribs with Inner Mongolian Wild Chives Flower

  Hand-grabbed lamb ribs with Inner Mongolian wild garlic flowers is a dish featuring lamb ribs marinated and then grilled or stewed until tender, served with wild garlic flowers from Inner Mongolia as a dipping sauce or garnish. The unique spicy aroma of the garlic flowers complements the rich lamb flavor.
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  Torn Chicken Soup with Old Tofu

  Hand-teared chicken and tofu soup is a dish made with old tofu and chicken. The tofu is broken by hand into small pieces and simmered with chicken in water or broth to absorb the chicken's flavor. Minimal seasoning is used to preserve the natural taste of the ingredients.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Huaiyang Boiled Tofu Threads

  Huaiyang boiled tofu threads is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then simmered with ham, chicken breast, and shrimp in broth, seasoned lightly with salt and MSG. The result is tender threads with a rich, savory flavor.
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  Hunan Stir-Fried Pork

  Hunan-style stir-fried pork with green peppers is a Chinese dish featuring pork belly and green peppers. Pork slices are stir-fried to render fat, then combined with green peppers until just cooked, seasoned and finished. Garlic and ginger are commonly used for aroma.
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  Organic Long Beans with Eggplant

  Stir-fry organic long beans and eggplant together, add seasonings to enhance flavor, resulting in tender texture and harmonious taste.
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  Honey Glazed Braised Pork Belly

  A classic Chinese dish made with pork belly simmered in a sweet and savory sauce until tender and glossy.

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