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Xiang Yu Jinghua

Hunan cuisine · ⭐ 4.8

No. 42, Dongzhimen Wai Street, 2nd Floor, Yufei Building

Dishes

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  Jiu Ge's Spicy Pork Stir-fry

  Jiuge's stir-fried pork with chili is a traditional Chinese home-style dish primarily made with fatty pork and chili peppers. The pork belly is sliced and stir-fried until the fat is rendered, then vegetables such as green and red peppers are added and stir-fried evenly. Finally, it is seasoned to taste. The cooking process emphasizes precise heat control to achieve tender, flavorful pork that is not greasy, along with crisp vegetables.
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  Traditional Yiyang Preserved Meat Hot Pot

  Traditional Yiyang smoked meat pot is primarily made with smoked ingredients such as smoked pork, smoked sausage, and smoked fish, combined with vegetables like Chinese cabbage and bean sprouts. The smoked meats and vegetables are cooked together in a pot. To prepare, slice the smoked meats and add them along with the vegetables to the pot, then slowly simmer with water or broth over low heat to allow the aroma of the smoked meats to infuse into the broth.
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  Steamed Fish Head King

  Steamed Fish Head King features a fresh fish head seasoned with ginger, scallions, and garlic, gently steamed to preserve its natural flavor and tenderness.
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  Anhua Cured Pork

  Anhua smoked meat is a traditional food from Anhua County, Hunan Province, primarily made from fresh pork that is cured, air-dried, or smoked. The preparation involves marinating the meat in salt, Sichuan pepper, chili, and other seasonings for several days, then hanging it in a well-ventilated area to air-dry naturally or smoking it with pine or cypress branches. This process results in firm texture and rich aroma.
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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 Sichuan Bamboo Shoots with Hunan Preserved Pork

  Dry Pot Smoked Bamboo Shoots with Anhua Cured Meat is a dish primarily made from smoked bamboo shoots and Anhua cured meat. The smoked bamboo shoots are processed and cut into segments, while the Anhua cured meat is sliced. Both ingredients are stir-fried together in a wok with appropriate seasonings to create a flavorful dish.
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  Spicy Pepper and Century Egg Mix

  Lai Jiao Pidan is a dish primarily made with preserved eggs and green peppers. The preparation involves roasting the green peppers until their skins turn blackened, peeling them, then placing them together with the preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Litsea Jumping Frog with Beef

  Wood Sorrel Jumping Frog with Bullfrog is made from fresh bullfrogs, seasoned with wood sorrel, chili peppers, garlic, ginger, and other spices. After preparation, the bullfrog is quickly blanched and then stir-fried with wood sorrel and other ingredients to maintain its tender texture while absorbing the unique fragrance and mild numbing taste of wood sorrel.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Sour Radish Stir-Fried Chicken

  Sour Radish Stir-Fried Chicken is a dish primarily made with chicken thigh meat and sour radish. The chicken is cut into pieces, blanched to remove any odor, then stir-fried together with sliced sour radish. Appropriate seasonings are added and the dish is simmered until fully flavored. The finished dish has a bright color and rich texture.
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  Changsha Stinky Crawfish

  Changsha stinky mandarin fish, using mandarin fish as the main ingredient, is known for its unique aroma derived from a special curing process. After curing, the fish flesh becomes firm, and when cooked with seasonings such as chili peppers and garlic, it retains its tenderness while gaining rich layers of flavor.

Reviews

• odd_primrose
  I ordered the chef's stir-fried pork and it was so good — mostly lean meat, didn't get stuck in my teeth, and the flavor was really well balanced. Not too spicy, just super easy to eat. The stir-fried chicken with pickled radish had this nice tangy kick, not heavy at all, and the chicken itself was really flavorful, just a great combo. The Changsha stinky tofu was honestly amazing — crispy outside, soft inside, and the smell was so good, definitely eat it while it's hot. The restaurant itself was clean, and I sat by the window so I could watch the street, nice vibe. The waitstaff brought the food out fast and were really friendly. Overall a really comfortable experience, I'd come back.