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Xiang Yue Shang Zhao

湘菜 · ⭐ 4.7

Huayu Building (South of Enji Road)

Dishes

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  Prosperity Pork

  Fatty pork dish is made with pork belly, blanched to remove odor, then slowly stewed with soy sauce, sugar, and cooking wine until tender and flavorful. The dish has a bright red color, rich flavor without greasiness.
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  Signature Buddha Jumps Over the Wall

  Signature Fujian dish featuring abalone, sea cucumber, shark fin, fish maw, scallop, pigeon egg, pig trotter, chicken, and ham. Layered in a clay pot with broth and seasonings, slowly steamed for hours to blend flavors.
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  Signature Clay Pot Buddha Jumps Over the Wall

  Signature clay pot Fujiaotiaoqiang is a premium soup made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, fish maw, scallop, chicken, ham, and pig trotters. Layered in a clay pot with broth and seasonings, it's simmered for hours to blend flavors.
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  Xiang-Style Stinky Catfish

  Stinky carp is made primarily from fresh carp, which is marinated and fermented before being fried or pan-fried. It is then stir-fried with chili, ginger, garlic, and other seasonings. The unique aroma of the dish comes from a special fermentation process that enhances the fish's flavor. The final product has a crispy exterior and tender interior with rich, distinctive taste.
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  Stir-fried Wild Pepper with Anhua Pork

  Stir-fried with ecological chili peppers and local Anhua pork, using fresh chili peppers and native pork. Sliced pork is stir-fried with chili to preserve the original flavors.
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  Stewed beef brisket and tripe with white chilies

  Beef brisket and tripe are blanched, then simmered with white chili peppers, water, and seasonings until tender and flavorful.
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  Braised Ecological Softshell Turtle

  Stewed ecological softshell turtle with fresh turtle, ham, mushrooms, scallions, and ginger, slowly braised in broth until tender with rich flavor.
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  Classic Blood Duck

  Classic blood duck is a dish made primarily with duck meat and duck blood. Duck meat is blanched, then stir-fried with ginger, garlic, chili, and other seasonings. Duck blood is added to blend evenly, infusing the duck with rich flavor and a unique texture.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Stir-fried Wild Fish杂 with Bitter Melon

  Stir-fried wild fish offal with bitter melon; fresh wild fish organs are used, and bitter melon slices are blanched to remove bitterness before stir-frying together with seasonings.

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