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Xiang Shang Xiang (Bo Yue Dian)

Hunan cuisine · ⭐ 4.8

Unit H12, 3rd Floor, Building 1, No. 36 Xiaoyun Road (3rd Floor, China Aviation Bohyue Hotel)

Dishes

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  18-Second Stir-Fry Hunan Yellow Beef

  This dish features Xiangxi yellow beef as the main ingredient, stir-fried quickly with green and red peppers. The beef slices are marinated and cooked briefly at high heat to keep the meat tender and vegetables crisp.
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  Anhua Pear Leaf Black Tea

  Anhua pear leaf black tea is made from pear leaves and black tea harvested in Anhua, processed through steps like killing green, rolling, fermentation, and drying. The blend of tea and pear leaves creates a unique traditional tea product.
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  Yongzhou Famous Dish Blood Duck

  Yongzhou Famous Dish Blood Duck is a traditional dish made with duck meat, duck blood, and special seasonings. It has a tender texture and rich flavor with a unique taste.
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  Yongzhou Blood Duck

  Yongzhou blood duck is a Hunan regional specialty dish made primarily with duck meat and duck blood. Duck pieces are stir-fried with duck blood and seasonings like ginger, garlic, and chili, offering a rich, uniquely aromatic flavor.
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  Stir-Fried Loofah

  Stir-fried loofah is a dish primarily made with loofah, featuring a simple preparation method that preserves the vegetable's natural flavor. Peel the loofah, cut it into slices, and mince ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the loofah slices and stir-fry until cooked through. Season with salt and a small amount of chicken essence.
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  Xiang Shang Xiang Dang Home-style Pork

  Xiang Shang Xiang Dang Jia Rou is a dish featuring pork as the main ingredient, typically using belly or tenderloin meat. After cutting and marinating, it's stir-fried or braised with scallions, ginger, garlic, chili, and doubanjiang for a tender, flavorful taste.
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  Xiang Shang Xiang Handmade Custom Yogurt

  Xiang Shang Xiang handmade yogurt is made from fresh milk and fermented with lactic acid bacteria, without preservatives or artificial flavors, preserving its natural taste and nutrients.
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  Xiang Shang Xiang Hongyun Dang Tou

  Xiang Shang Xiang Hongyun Dang Tou is a dish featuring pig trotters stewed with chili, ginger, and garlic. After blanching, the trotters are slowly cooked with spices to achieve tender meat and rich flavor.
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  Xiang-style Dong'an Chicken

  Dong'an chicken is a dish made primarily of chicken. Tender chicken pieces are blanched in boiling water, then seasoned with scallions, ginger, garlic, chili, and marinated in a sauce of vinegar, sugar, and soy sauce before being drizzled with sesame oil.
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  Xiangcun Black Pork Soup Noodles

  Xiangcun black pork broth rice noodles feature tender black pork in a rich broth made from pork bones or chicken frames, served with rice noodles that absorb the savory flavor. Seasoned with scallions and ginger for enhanced aroma.
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  Spicy Chili Sauce with Soft-Boiled Century Egg

  Burnt pepper sauce with soft-boiled century eggs is a cold dish made by mixing cubed century eggs with seasoned burnt pepper sauce, crafted from roasted green peppers, garlic, and chili oil.
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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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  Sour Radish Stewed Pork Tripe with Fish Maw Soup

  This dish features sour radish, native pork stomach, and fish maw. After cleaning, the pork stomach is stewed with sour radish, then fish maw is added to enrich the broth's flavor and nutrition. Slow simmering blends the ingredients' flavors.

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