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Xiang Shi (pronounced "Shang Shi") – Chili Pork

湘菜 · ⭐ 4.6

Inside Xicui Zhilv Hotel Courtyard, No. 63 Guang'anmen Wai Nan Street, Xicheng District, Beijing

Dishes

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  Large Beef Cut

  Block beef is a dish made from fresh beef cut into large pieces, marinated, then pan-fried, stir-fried, or braised. It's typically seasoned with葱姜蒜 and optionally soy sauce or cooking wine.
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  Large Cauliflower Dish

  A dish featuring cauliflower as the main ingredient, cut into florets and blanched or stir-fried, then sautéed with garlic, chili, and seasonings for a crisp, fresh taste.
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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy 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 Pot Fish Cubes

  Dry-braised fish chunks is a dish made with fresh fish pieces stir-fried with green pepper, red pepper, onion, garlic, and ginger. The fish is marinated, pan-fried until golden, then cooked in a dry pot with seasonings and vegetables to absorb rich flavors.
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  Quick Vegetables

  Quick stir-fry dish using cabbage and pork or belly pork, seasoned with garlic and ginger. Slice cabbage and pork, stir-fry pork to release oil, add garlic and ginger, then stir-fry cabbage until tender. Season with salt and soy sauce.
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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Premium Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish is marinated for several days to develop its unique flavor, then cooked by pan-frying or braising with ginger, garlic, and scallions to enhance the taste.
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  Spicy Pork with Flower Mushrooms

  A dish made primarily with pork belly and chili peppers. Thinly sliced pork belly is stir-fried quickly with green or red peppers and seasonings.
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  Silver Fish with Spring Water Tofu

  Silver fish and spring water tofu is a dish featuring fresh silver fish and soft tofu. After cleaning the silver fish, both are boiled in clear water with salt to let the tofu absorb the fish's freshness. The broth is clear and the texture delicate.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Stewed Pig's Tripe with Green Pepper

  Green pepper stewed pig stomach is a dish made primarily with pig stomach and green peppers. After cleaning, the pig stomach is sliced and cooked slowly with green peppers and seasonings until tender and flavorful, while the peppers remain crisp.

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