Xiao Xiang Kitchen - Hunan Specialties
Hunan cuisine · ⭐ 3.7
No. 301 Longcheng South Street, Huagao Xingcui West Zone, Evergrande Weilai City, 2nd Floor
Dragon Mate tips
If you are traveling in China to visit Taiyuan, 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. 301 Longcheng South Street, Huagao Xingcui West Zone, Evergrande Weilai City, 2nd Floor. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chopped Pepper Fish Head, Spicy Chicken Sticks, Dry-Burned Eel.
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: Taiyuan
- Category: Hunan cuisine
- Rating: 3.7
- Address: No. 301 Longcheng South Street, Huagao Xingcui West Zone, Evergrande Weilai City, 2nd Floor
- Popular dishes: Spicy Chopped Pepper Fish Head, Spicy Chicken Sticks, Dry-Burned Eel, Spicy Wild Mushroom Hot Pot, Osmanthus Braised Pork
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Dishes
Spicy Chopped Pepper Fish HeadA spicy Hunan dish featuring a large fish head steamed with chopped chili, garlic, and ginger, resulting in a rich, aromatic flavor.
Spicy Chicken SticksA spicy cold dish made with tender chicken strips, peanuts, and aromatic herbs, known for its bold, numbing heat and savory flavor.
Dry-Burned EelA dish made by slow-cooking eel with spices and sauce until the broth thickens, resulting in tender, flavorful fish.
Spicy Wild Mushroom Hot PotDry-braised wild mushrooms is a dish featuring various wild fungi like chanterelles, oyster mushrooms, and shiitake, stir-fried with cured pork or fatty pork. After cleaning, the mushrooms are sautéed with seasonings, chili, garlic, and ginger, then slowly stewed over low heat to retain their fresh aroma and crisp texture.
Osmanthus Braised PorkA traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
Xiang-style CrawfishXiang-style Crawfish features fresh crawfish stir-fried with spicy chili, Sichuan pepper, and fermented bean paste, delivering a bold, aromatic flavor typical of Hunan cuisine.
Preserved Meat and Tofu PotA Chinese stew featuring preserved pork and firm tofu, simmered with vegetables for a savory, hearty dish.
Diving Perch in SauceBraised perch is a dish made with fresh perch, typically scored and marinated with wine and ginger, then briefly blanched in boiling water. It's served with a pre-made sauce, emphasizing precise timing to keep the fish tender and flavorful.
Spicy EelSpicy eel is a dish featuring eel as the main ingredient. The eel is cleaned, cut into segments, marinated with rice wine and ginger to remove fishy odor, then fried or pan-fried until golden brown. Finally, it's stir-fried with chili, scallions, garlic, and ginger to infuse flavor deeply into the fish meat.
Spicy Lobster TailsSpicy lobster tails is a dish made primarily from lobster tails, enhanced with various spices and chili peppers. After cooking, the lobster tails absorb the essence of the spicy and numbing broth, turning a tempting red color. The dish is flavorful, spicy, and aromatic, with a rich sauce, making it a popular choice for summer gatherings.