Xiang Village Restaurant (Meiguiwan Branch)
Hunan cuisine · ⭐ 4.1
Shop No. 162–163, Building 6B, Tairan Nanhu Rose Bay Phase II
Dragon Mate tips
If you are traveling in China to visit Wuhan, this restaurant is worth a stop for great food. This restaurant is located at Shop No. 162–163, Building 6B, Tairan Nanhu Rose Bay Phase II. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Beer Duck, Sichuan-style Twice-Cooked Pork, Dry-burned Yellow Croaker.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Wuhan
- Category: Hunan cuisine
- Rating: 4.1
- Address: Shop No. 162–163, Building 6B, Tairan Nanhu Rose Bay Phase II
- Popular dishes: Beer Duck, Sichuan-style Twice-Cooked Pork, Dry-burned Yellow Croaker, Spicy Pot-Steamed Chicken, Shredded Cabbage
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Beer DuckBeer Duck is a dish primarily made with duck meat and beer as main ingredients. The preparation typically involves cutting the duck into pieces, seasoning it, and slow-cooking it with an ample amount of beer until the duck becomes tender and fully infused with flavor, allowing the aroma of the beer to blend perfectly with the duck meat.
Sichuan-style Twice-Cooked PorkA classic Sichuan dish made by boiling pork belly and stir-frying it with fermented bean paste, green peppers, and scallions for a rich, spicy flavor.
Dry-burned Yellow CroakerDry-burned small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is marinated, pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang. Water or broth is added and simmered until the sauce thickens and the fish absorbs the flavor. Garnish with chopped scallions or cilantro.
Spicy Pot-Steamed ChickenDry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves washing the cabbage and tearing it by hand into bite-sized pieces, then stir-frying it with garlic, chili, and other seasonings. The dish has a bright color and a refreshing taste.
Fish Ball SoupA rich soup made with fish balls simmered in a savory broth, featuring tender and flavorful fish meat.
Braised Skinless FishA Chinese dish made by braising fresh skinless fish with soy sauce, sugar, and aromatics until tender and flavorful.
Pan-Seared Large CatfishPan-fried big silver carp is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy skin and tender interior.
Fish Roe Braised TofuFish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes, blanched, then simmered together with the fish roe in a pot with适量清水 and seasonings. It is slowly cooked over low heat until the tofu absorbs the rich, savory flavor of the fish roe.