Xiang Fu Ji
Hunan cuisine · ⭐ 3.6
Directly opposite the Swimming Pool of Xi'an Petroleum University, Dianzi East Street
Dragon Mate tips
If you are traveling in China to visit Xi'an, 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 Directly opposite the Swimming Pool of Xi'an Petroleum University, Dianzi East Street. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bandit Pig Liver, Kung Pao Chicken, Sichuan-style Twice-Cooked Pork.
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: Xi'an
- Category: Hunan cuisine
- Rating: 3.6
- Address: Directly opposite the Swimming Pool of Xi'an Petroleum University, Dianzi East Street
- Popular dishes: Bandit Pig Liver, Kung Pao Chicken, Sichuan-style Twice-Cooked Pork, Dry-Fried Green Beans, Preserved Vegetable Braised Pork
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Dishes
Bandit Pig LiverBandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
Kung Pao ChickenKung 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.
Sichuan-style Twice-Cooked PorkChuanfu Hui Guo Rou is a traditional Sichuan dish primarily made with pork belly, accompanied by green peppers, red peppers, garlic chives, and other ingredients. First, the pork belly is boiled until tender and sliced, then stir-fried together with the配料 and seasonings until fully flavored.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Hunan Country-style Preserved PorkHunan country-style preserved pork is made from premium pork, cured, air-dried, and smoked to achieve a rich aroma and savory flavor, typical of traditional Hunan home cooking.
Steamed Bok ChoySteamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
White Pepper Dry EelA Sichuan dish featuring fresh eels stir-fried with white pepper, delivering a spicy and aromatic flavor.
Old Bowl FishOld bowl fish is a dish served in large bowls, featuring fresh carp or grass carp with tofu, vermicelli, and potatoes. The fish is cleaned, cut into pieces, and stewed with seasonings to infuse flavor and create a rich broth.
Cucumber ChickenHulu Chicken is a traditional Chinese dish made with a whole chicken and a gourd. The chicken is marinated and then stuffed into the gourd, deep-fried until golden and crispy, and then steamed to finish. The result is a dish with a crispy, fragrant exterior and tender, juicy chicken inside.