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Xiangfei

小吃快餐 · ⭐ 3.8

Shop 010, Wisdom Corridor, No. 1 Chuangyi Road, Yinhu Subdistrict

Dishes

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  Spicy Fish Head King

  A spicy fish head dish made with fresh fish head and fermented chili, simmered in a rich, aromatic sauce.
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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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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Mashed Chili and Duck Stir-fry

  A spicy Hunan dish where mashed chili peppers are stir-fried with duck meat, creating a rich, aromatic flavor.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Braised Chicken with Chestnuts

  Chestnut-braised chicken is a dish made primarily with chicken and chestnuts. Chicken pieces are stewed with shelled chestnuts, seasoned with soy sauce, cooking wine, and ginger, then slowly simmered until the chicken is tender and the chestnuts are soft.
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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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  Xiangxi Smoked Pork Face

  Xiangxi smoked pork face is a traditional preserved meat from western Hunan, made by curing, air-drying, and smoking fresh pork face for a rich, savory flavor.
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  Xiangxi Smoked Pork

  Xiangxi smoked meat is a specialty pork product made by curing pork with salt and spices, then smoking or air-drying it. Mainly made from pork belly, seasoned with chili, Sichuan pepper, star anise, and more.
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  Sugar Oil Rice Balls

  Sugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
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  Pickled Bean Stir-fried Pig's Feet

  Pickled Bean Stir-fried Pig's Feet is a Chinese stir-fry dish made with pickled beans and pig's feet. The pig's feet are cut into pieces and stir-fried with pickled beans, offering a fresh and fragrant flavor with a strong bean aroma.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Flavorful Beef Tripe

  A flavorful dish made with beef tripe, stir-fried with spices and vegetables for a rich, aromatic taste.
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  Crispy Lotus Root Pockets

  Crispy lotus root pockets are a Chinese snack made with lotus slices filled with seasoned meat filling, then deep-fried until golden and crispy. The lotus slices are crunchy while the meat filling is tender and flavorful, creating a rich and layered texture.

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