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Xiao Xiang Zao (Art Museum Branch)

Hunan cuisine · ⭐ 4.0

No. 24A, Meishuguan East Street

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Hunan Stinky Tofu

  Hunan stinky tofu is made primarily from tofu and fermented to create a unique flavor. The tofu has a crispy exterior and tender interior, paired with a specially prepared chili sauce and seasonings.
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  Pork and Scallion

  Pork and scallion is a classic Chinese dish, with pork as the main ingredient and scallions as the辅料. To prepare it, slice the pork thinly and cut the scallions into segments, then stir-fry until cooked through and season to taste. The dish has a tender texture and is filled with aromatic scallion fragrance.
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  Stone Pot Bean Curd from Jinggang Mountain

  Stone pot Jinggangshan tofu skin is made with fresh tofu skin and seasoned with a secret sauce, cooked in a stone pot. The tofu skin is carefully selected and processed to retain its original flavor, while the high temperature of the stone pot locks in the freshness of the ingredients, resulting in a tender texture and rich sauce aroma.
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  Fish Roe and Fish Bladder Pot

  Stewed fish roe and fish bladder in a clay pot, using fresh fish roe and fish bladder as the main ingredients, along with ginger slices and green onion segments as seasonings. Slow-cooked in a clay pot, the nutrients and freshness of the fish roe and fish bladder fully infuse into the broth, resulting in a rich and flavorful dish.
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  Minced Pork with Sour Beans

  Sautéed minced pork with pickled beans is a home-style dish, primarily made with minced pork and fermented pickled beans. The preparation typically involves stir-frying the minced pork first, then adding the pickled beans and stir-frying together to fully blend flavors, resulting in a tangy, spicy, and crunchy texture.
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  Stewed Bamboo Shoots with Smoke Flavor

  Yellow-braised smoked bamboo shoots is a dish made primarily with fresh bamboo shoots, cooked with a yellow-braising sauce. The bamboo shoots are first smoked to add a unique aroma, then slowly stewed together with the yellow-braising sauce, allowing the shoots to fully absorb the rich and savory flavors. The result is tender texture and deep, concentrated taste.

Reviews

• galactic_apricot
  This little Hunan place is tucked away on Meishuguan East Street — the front doesn't look like much but inside there's two floors plus private rooms. Pretty simple vibe but clean. The招牌 dishes really deliver. The stir-fried beef with yellow chili was super tender and had that perfect spicy kick. Mao's braised pork was that classic salty-sweet thing, belly pork was fresh and not greasy at all. The Hunan stinky tofu was crazy good — crispy outside, soft inside, with that funky broth poured over top, totally authentic. Also tried the stone pot potato slices and the Jinggangshan tofu skin — one was smoky and sticky-soft, the other was spicy and savory, both worth ordering. Servers were busy but on top of things. Prices are really fair for what you get. Good spot for hanging out with friends or when you're tired of cooking and wanna treat yourself. Heads up — weekends at dinner time you pretty much have to wait, so go off-peak if you can.