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Xiao Xiang Yu — Stinky Mandarin Fish — Xiang Cuisine (Ma Ju Qiao Branch)

Hunan cuisine · ⭐ 4.7

No. 15, Huanke Middle Road, Courtyard 1, Building 1, 1st Floor, Nos. 101–110

Dishes

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  Stir-fried Pork with Rice

  Fried pork with vegetables is a Chinese home-style dish using pork belly as the main ingredient. The pork is sliced, stir-fried to release oil, then combined with green peppers, garlic chives, or onions and seasoned. Proper heat control ensures tender, non-greasy meat and crisp vegetables.
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  Double Peak Oil Tofu

  Double Peak Oil Tofu is a dish primarily made with fried tofu pockets. Typically, the tofu is halved and filled with seasoned meat or vegetable stuffing, then pan-fried or braised. Common seasonings include soy sauce, cooking wine, scallions, and ginger, allowing the tofu to fully absorb the flavorful broth, resulting in a soft, tender texture with rich layers of taste.
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  Stir-fried Youxian Tofu

  Xiao Chao Youxian Xianggan is a home-style stir-fry dish primarily made with Youxian tofu skin. It is typically prepared with辅料 such as green peppers, red peppers, and garlic slices. The tofu skin is cut into pieces and stir-fried together with the配料, then seasoned to create a flavorful dish. The cooking process emphasizes proper heat control to allow the tofu skin to absorb the flavors of the seasonings, resulting in a soft yet chewy texture.
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  Braised Beef Shank with Rice Cake in Sauce

  A stewed dish featuring beef brisket and beef tendons, cooked with rice cakes. The meats are blanched first, then slowly simmered with scallions, ginger, star anise, and spices until tender. Rice cakes are added last to absorb the rich broth and become soft.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Luyang Lei Pepper Eggplant

  Luyang Lei Pepper Eggplant is a Hunan dish made with eggplant and Luyang Lei pepper. The eggplant is cut into pieces and stir-fried with the pepper, offering a fresh and slightly spicy flavor with a strong local taste.
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  Xiangtan Mei菜 Braised Pork with Preserved Vegetable

  Xiangtan Mei菜 Pork Belly is a dish featuring pork belly and fermented vegetable. After blanching, pork is stewed with Mei菜 in a clay pot with soy sauce, sugar, and cooking wine until tender, then arranged neatly on a plate with the sauce poured over.
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  Old Changsha Stinky Crawfish

  Old Changsha Stinky Mandarin Fish, made from fresh mandarin fish that is marinated to develop a unique fermented aroma. During cooking, it's seasoned with chili peppers, garlic, and other spices, resulting in tender fish meat and rich, flavorful broth. It is one of the traditional famous dishes of Changsha.
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  Minced Pork with Eggplant Stew

  Stir-fried minced pork with eggplant, a dish where eggplant is boiled until tender, then mixed with seasoned minced pork and simmered.
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  Shrimp and Eggplant Stew

  Shrimp and Eggplant Stew is a dish primarily made with eggplant and shrimp. The eggplant is sliced into strips and stir-fried together with fresh shrimp, then seasoned with appropriate seasonings and slowly simmered. The eggplant becomes soft and tender, while the shrimp remains fresh and delicate, resulting in a rich and flavorful broth.
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  Hengyang Tea Oil Chicken Stir-Fry

  Hengyang tea oil stir-fried chicken is a dish made with local chicken, tea oil, ginger slices, garlic cloves, and chili peppers. Chicken pieces are stir-fried with tea oil and seasoned until tender and fragrant.
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  Stir-fried乡里腊肉 with green garlic

  Green garlic stir-fried with country-style cured pork is a home-style dish. The cured pork, preserved and dried, has a firm texture and rich flavor. Green garlic slices are stir-fried together with the pork, using the pork's fat to enhance aroma and allowing the garlic to absorb the savory saltiness, resulting in a fresh, slightly spicy taste.

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