Chai Xiang Gen Jiu Lou (Hangshenqiao Branch)
湘菜 · ⭐ 3.9
Southwest Side, Floors 1–2, Building A, Keyuan Building, No. 105 Xisanhuan North Road
Dishes
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.
Stir-Fried Beef with Yellow OnionStir-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.
Mashed Chili Burned Pig TrotterA spicy Hunan dish featuring pig trotters simmered with mashed chili, creating a rich, aromatic flavor.
New-style Stir-fried Beef with Bell PeppersNew-style stir-fried yellow beef uses fresh and tender yellow beef as the main ingredient, combined with green and red peppers and fragrant garlic for quick stir-frying. The dish has an appealing color, with tender and juicy beef and crisp, refreshing vegetables—a delicious home-style dish that blends tradition with creativity.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan-style Boiled Bamboo ShootsSichuan-style boiled smoked bamboo shoots is a dish made primarily from smoked bamboo shoots, which are soaked, sliced, and cooked with chili peppers, Sichuan peppercorns, and seasonings.
Yongning Water TofuYongning water tofu is made from yellow beans through soaking, grinding, cooking, and pressing. It has a delicate texture and chewy consistency. Typically seasoned by braising or pickling with spices and seasonings to create a unique flavor.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Xiang's DonkeyXiangzhi Lu is a dish featuring donkey meat as the main ingredient, typically using fresh leg or tendon meat, marinated and then stewed or braised. Spices like ginger, scallions, star anise, and cassia bark are added to make the meat tender and flavorful with rich broth.
Xiangxi Special Potato ShredsXiangxi special flavor potato shreds is a cold dish made primarily from potatoes. The potatoes are sliced into fine strands, blanched or served raw, then mixed with garlic, chili, cilantro, and seasonings like salt, vinegar, soy sauce, and sesame oil.
Century Egg ChiliPreserved egg and chili salad is a cold dish made primarily with preserved eggs and chili peppers. Cut the eggs and mix with sliced chili, then add seasonings like soy sauce, vinegar, and sesame oil. Simple to prepare with rich flavors.
Stewed Fish Offal in Clay PotStewed fish offal is a dish made primarily with fish offal (including fish roe and fish swim bladder), combined with scallions, ginger, garlic, and appropriate seasonings, then slowly simmered in a clay pot. Its distinctive feature lies in preserving the tender texture of the fish offal while allowing the seasonings to fully penetrate, resulting in a delicious and flavorful dish.
Braised CarpBraised carp is a Chinese dish featuring carp as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until flavorful, followed by reducing the sauce. The finished dish has a bright red color and tender fish meat.
Sizzling Scalloped Shrimp with Green OnionA stir-fried dish of fresh shrimp and green onions cooked on a hot iron plate, known for its savory aroma and tender texture.