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Xiang Gong (Xianggelila Hotel)

Cantonese cuisine · ⭐ 4.7

No. 29, Zizhuyuan Road, Jingge Restaurant, Beijing Shangri-La Hotel, 2nd Floor

Dishes

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  Sweet and Sour Black Pig Meat

  Sweet and sour black pig meat is a dish made with black pig meat, tomato sauce, sugar, vinegar, and other seasonings. The meat is tender, with a sweet and sour taste, crispy outside and tender inside.
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  Ginger Scallion Black Pepper Lobster

  Fresh Boston lobster stir-fried with ginger, scallions, and black pepper. The lobster is blanched or steamed, then tossed with sautéed ginger, scallions, and black pepper sauce for a harmonious flavor. Vibrant color and firm texture.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  Red Bean Paste

  Red bean paste is a traditional dessert made primarily from red beans and sugar. The preparation involves soaking the red beans, cooking them until tender, then mixing in sugar until they reach a sandy texture. It has a smooth texture, with the aroma of red beans perfectly blended with the sweetness of sugar.
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  Crispy Fried Pigeon

  Crispy Fried Squab is a dish featuring squab as the main ingredient, marinated and then deep-fried until golden and crispy. The squab is first marinated with a special seasoning to infuse flavor, then quickly fried in hot oil to create a crisp skin while keeping the meat tender and juicy.
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  Sesame Long Island Shrimp Balls

  Sesame Long Island shrimp balls are made with fresh shrimp, deveined and marinated, then lightly coated in starch or batter and deep-fried until golden and crispy. Finished with toasted sesame seeds, the shrimp balls are crunchy outside and tender inside, with rich sesame aroma and a satisfying texture.
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  Sea Cucumber and Millet Porridge

  Liao参小米粥 features dried Liao sea cucumber and millet. After soaking and slicing the sea cucumber, it's cooked with washed millet in water until soft and thick, blending the sea cucumber's freshness into the porridge.
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  Bifengtang Stir-Fried Crab

  Prawn in the style of Aberdeen is a dish made primarily with crabs, stir-fried with garlic, chili, and breadcrumbs. The crabs are first deep-fried until golden and crispy, then tossed with a specially prepared Aberdeen sauce to create a unique texture.
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  Golden Red Rice Noodle Rolls

  Golden sand red rice noodle rolls made from red rice, filled with shrimp, egg, and carrot丝, steamed to perfection. Smooth surface, soft texture, served with a special golden sand sauce (made from salted egg yolk, garlic, and green onion).
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  Xianggong Fruitwood Roast Duck

  Xianggong Fruitwood Roast Duck uses premium Peking duck, marinated and roasted over fruitwood charcoal. Crispy skin, tender meat, bright red color. Served sliced thin with lotus pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Cod and Eggplant Stew

  Cod and eggplant stew features cod and eggplant cooked together in a clay pot with seasonings. Eggplant is usually pre-fried or blanched to absorb flavors while keeping the cod tender.
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  Black Pepper Beef Cubes with Red Onion

  Stir-fried beef cubes with black pepper and red onion. Main ingredients: beef, black pepper, and red onion. High-heat stir-fry makes beef tender, black pepper adds spiciness, and red onion brings sweetness and aroma.

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