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Xiangpan No.1

Hunan cuisine · ⭐ 4.6

Shops 201–205, 2nd Floor, VLAB Yifang North Tower, No. 181 Shatai South Road (accessible via North Tower A Lobby, North Tower B Lobby elevators, or spiral staircase)

Dishes

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  Steamed Organic Fish Head with Chopped Chili

  Organic fish head steamed with chopped chili, resulting in tender flesh and spicy flavor.
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  Home-style Tiger Skin Braised Pork

  A classic Chinese dish made with pork belly that's boiled, fried until the skin cracks, then braised in savory sauce for tender, flavorful results.
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  Stir-fried Nang County Tofu

  Stir-fried Nang County Tofu is a Chinese dish made with Nang County tofu stir-fried with green peppers, red peppers, and garlic. It has a fresh and tender texture with a slightly spicy and salty flavor.
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  Spiced Egg Sheet Salad

  Egg sheets sliced and tossed with a savory dressing, creating a refreshing and flavorful cold dish.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Seafood One-Dish Pot

  A rich seafood stew featuring shrimp, squid, shellfish, and dried scallops, simmered in a savory broth for a delicate, umami-rich 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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  Xiang Pan One Pot Fresh

  A Hunan-style stew featuring fresh fish, tofu, greens, and mushrooms, simmered with chili and fermented black beans for a rich, spicy flavor.
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  Shimen Pig Intestine Pot

  Shimen Pig Intestine Pot is a dish primarily made with pork intestines, which are cleaned, blanched, and simmered before being cooked together with chili peppers, doubanjiang (fermented broad bean paste), and other seasonings. It is typically served with side ingredients such as bean sprouts, potato slices, or tofu, and heated in a clay pot or bowl for consumption.
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  Exclusive Flavor Rich Beef

  Premium beef brisket marinated in secret spices and slowly stewed to tender perfection, delivering rich flavor and satisfying texture.
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  Old Changsha Stinky Tofu

  Old Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
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  Stir-fried green pepper with local eggs

  Green pepper stir-fried with free-range eggs is a home-style dish using fresh eggs and green peppers. Beat the eggs, slice the peppers. Heat oil in a pan, cook eggs until set, remove, then stir-fry peppers until just cooked. Combine eggs and peppers, stir well.
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  Stir-fried Fresh Cordyceps with Pig Ear Tips

  Fresh cordyceps mushrooms stir-fried with tender pig ear tips, seasoned with garlic and chili for a savory, aromatic dish.
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  Braised Turtle with Yellow Sauce

  A specialty dish featuring Hunan's Datan Lake turtle, slow-cooked with ginger, garlic, and fermented bean paste to create a rich, savory flavor.
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  Golden Reservoir Big Catfish

  A dish made with big catfish from a reservoir, steamed with ginger, scallion, and garlic, resulting in tender fish and clear broth.

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