Xiang Sheng Yuan Xiang Cuisine (Development Zone Branch)
Hunan cuisine · ⭐ 3.8
No. 43 Taishan Road
Dragon Mate tips
If you are traveling in China to visit Yantai, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 43 Taishan Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chili Fried Rice, Chopped Chili Fish Head, Home-style Tofu.
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: Yantai
- Category: Hunan cuisine
- Rating: 3.8
- Address: No. 43 Taishan Road
- Popular dishes: Spicy Chili Fried Rice, Chopped Chili Fish Head, Home-style Tofu, Spicy Frog Legs in Dry Pot, Hunan Board Duck
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Dishes
Spicy Chili Fried RiceSteamed rice stir-fried with chopped chili, eggs, and green onions. Leftover rice is typically used for a fluffy texture that blends well with the chili and eggs.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Home-style TofuHome-style tofu is a Chinese dish primarily made with tofu, often enhanced with minced pork, diced chicken, or shrimp to add texture. The tofu is first pan-fried until golden on both sides, then combined with ingredients and seasonings such as soy sauce, garlic, and ginger slices, and slowly simmered until flavorful. Finally, the sauce is reduced to finish the dish.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Hunan Board DuckHunan board duck is a traditional dish made by curing and air-drying or smoking ducks, resulting in a firm texture and savory flavor.
Xiang-style Free-range ChickenXiang-style free-range chicken made with fresh chicken, chili, and traditional Hunan spices, slow-cooked to perfection for a rich, spicy flavor.
Xiang-Style PigskinA Hunan-style dish made from pigskin stir-fried with chili, garlic, and ginger, offering a spicy and crunchy texture.
Fermented Mandarin FishStinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
Sour Radish Beef StripsA Sichuan dish featuring tender beef strips stir-fried with sour pickled radish, offering a tangy and spicy flavor profile.
Spicy and Sour Chicken GizzardSour and spicy chicken gizzards is a dish made primarily from chicken gizzards, seasoned with sour and spicy调料. The chicken gizzards are sliced and stir-fried with ingredients such as pickled chili peppers and garlic, resulting in a tangy and spicy flavor.