Qixiang · Stir-fried Beef with Spicy Sauce (Huanggang Branch)
Hunan cuisine · ⭐ 4.8
B1-087-1, Huangting Huanggang Business Center, Fuhua 3rd Road (B1 Floor, Zhuoyue Century Center)
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at B1-087-1, Huangting Huanggang Business Center, Fuhua 3rd Road (B1 Floor, Zhuoyue Century Center). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ningxiang Flower Pig Cured Meat, Stir-Fried Beef with Yellow Onion, Spicy Chili and Eggplant with Preserved Duck Egg.
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: Shenzhen
- Category: Hunan cuisine
- Rating: 4.8
- Address: B1-087-1, Huangting Huanggang Business Center, Fuhua 3rd Road (B1 Floor, Zhuoyue Century Center)
- Popular dishes: Ningxiang Flower Pig Cured Meat, Stir-Fried Beef with Yellow Onion, Spicy Chili and Eggplant with Preserved Duck Egg, Youxian Duck Blood, Oil渣 Braised Napa 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
Ningxiang Flower Pig Cured MeatNingxiang flower pig cured meat is made from Hunan's specialty pork, cured, air-dried, and smoked to achieve a bright red color, rich flavor, and tender texture.
Stir-Fried Beef with Yellow OnionStir-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.
Spicy Chili and Eggplant with Preserved Duck EggA cold dish made with green peppers and preserved eggs. The peppers are grilled, peeled, and mashed with the eggs, then mixed with seasonings. It retains the smoky aroma of the peppers and the smooth texture of the eggs.
Youxian Duck BloodYouxian duck blood is a Hunan specialty dish made with fresh duck blood stir-fried with chili, garlic, and ginger, offering a smooth texture and spicy aroma.
Oil渣 Braised Napa CabbageA traditional Chinese dish made by stir-frying napa cabbage with pork cracklings, resulting in a savory and satisfying flavor.
LiuYang Handmade Crisp Bamboo ShootsLiuYang handmade crisp bamboo shoots are made from fresh bamboo shoots sourced from LiuYang, Hunan, using traditional methods of pickling and sun-drying. They offer a crunchy texture and unique aroma, commonly used in cold dishes or stir-fries.
Trendy Tofu PuddingA dessert made from soft tofu blended with sweet syrup and toppings like fruits or nuts, known for its smooth texture and refreshing taste.
Chongqing Spicy ChickenRongcheng口水鸡 is a cold dish made from chicken thigh meat or whole chicken, boiled, cooled, and sliced. It is mixed with crushed peanuts, green onions, cilantro, garlic, ginger, and other seasonings, typically dressed with a sauce made from chili oil, Sichuan pepper oil, soy sauce, vinegar, sugar, and sesame paste, offering a rich and flavorful experience.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Sauced Radish SkinA cold dish made by marinating radish skin in a savory-sour sauce, offering a crisp texture and tangy flavor.
Green Pepper and Perilla Frog LegsGreen pepper and perilla frog dish made with frog meat, green peppers, and perilla leaves, stir-fried after blanching or pan-frying the frog.