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Xiang Zhi Le Classic Hunan Cuisine (Wuyi Square Branch)

湘菜 · ⭐ 4.8

77 meters east of Dingyuan Times on Yingze South Street

Dishes

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  Two-color Fish Head

  Double-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
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  Large Bowl Pepper and Pork Stir-fry

  A hearty dish of pork slices stir-fried with green and red peppers, known for its spicy aroma and tender texture.
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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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  Happy碎碎 Chicken

  A Chinese home-style dish made with marinated chicken thigh, diced and stir-fried with vegetables like bell peppers and onions. Tender, savory, and perfect with rice.
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  Hand-grabbed Pork Chop

  A Chinese dish featuring seasoned pork chops fried or pan-seared until crispy outside and tender inside, often served with salt and pepper or dipping sauce.
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  Thai Chili Fried Egg

  A Chinese home-style dish featuring eggs pan-fried with Thai chili, resulting in a spicy and savory flavor.
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  Refreshing Chicken Dice

  A chilled dish made with diced chicken breast and fresh vegetables, seasoned with garlic, vinegar, and chili oil for a refreshing and tangy flavor.
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  Clean Plate Rice

  A simple and hearty dish made by stir-frying rice with vegetables and meat or egg, often served until the plate is clean.
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  Shaoyang Jumping Frog

  A Hunan dish featuring frog legs stir-fried with chili, Sichuan pepper, garlic, and ginger. Known for its spicy and aromatic flavor.
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  Changsha Classic Stinky Perch

  Fresh mandarin fish is marinated and fermented before cooking, resulting in tender flesh with a distinctive fermented aroma, savory and slightly spicy flavor, rich broth.
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  Changsha Stinky Carp

  Changsha stinky carp is made from fresh carp, marinated and fermented before frying or pan-frying. It's treated with stinky tofu brine or special fermented seasoning to create a unique flavor, then cooked with scallions, ginger, garlic, and chili.
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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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