Close

Xiangxiang Lou · Hunan Cuisine · Banquet & Gathering (Nest Branch)

湘菜 · ⭐ 4.8

Level 1, Sihai Kaiyue Hotel, Building 105, Huizhong Beili, Anli Road

Dishes

• 

  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
• 

  Chopped Chili Fish Head

  Steamed 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 Pig Liver

  Stir-fried pig liver is a dish made by quickly stir-frying fresh pig liver with seasonings such as green onions, ginger, and garlic. After slicing the pig liver, it is stir-fried together with the seasonings until fully cooked.
• 

  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.
• 

  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
• 

  Spicy Sichuan-style Dried Bamboo Shoots with Preserved Pork

  Dry pot bamboo shoot and cured pork is a dish made primarily with cured pork and fresh bamboo shoots. Sliced cured pork is stir-fried with fresh bamboo shoots, along with garlic, ginger, and chili. Cooked over medium-low heat until the pork releases oil and the shoots absorb flavor, then garnished with green onions and mixed well. Proper heat control ensures the pork is fragrant without being greasy, and the bamboo shoots remain crisp.
• 

  Signature Hanshou Softshell Turtle

  The signature Hanshou softshell turtle dish is made with fresh softshell turtle as the main ingredient, combined with辅料 such as pork, chicken, and ham, and prepared by slow stewing. After processing, the turtle is placed in a clay pot with seasonings and slowly stewed over low heat to allow the flavors of the ingredients to blend and create a rich, flavorful broth.
• 

  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.
• 

  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.
• 

  Stone-ground Hakka Stuffed Tofu

  Stone-ground Hakka stuffed tofu is a dish made by filling soft tofu with seasoned meat (usually pork, scallions, and ginger), then pan-frying or steaming it. The tofu is first ground from beans using a stone mill, hollowed out, filled with meat, and cooked until it absorbs the savory flavor.
• 

  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.

Reviews