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Xiang Bawang (Shuanghu Avenue Branch)

湘菜 · ⭐ 4.2

At the entrance of Liusheng Steel, Shuanghu Avenue

Dishes

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  Dry Pot Boneless Duck Feet

  A spicy Sichuan dish featuring boneless duck feet stir-fried in a dry pot with vegetables and aromatics, delivering a rich, savory flavor.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Boss Frog

  A spicy stir-fried dish featuring tender frog legs, seasoned with chili, Sichuan pepper, garlic, and ginger—typical of Sichuan cuisine.
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  Modern Spicy Chopped Pepper Fish Head

  A modern spicy chili fish head dish made with fresh fish head, minced chili, ginger slices, and green onions, steamed to perfection. The marinated fish head is layered with chili and steamed until tender and flavorful.
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  Fermented Catfish Special

  Fresh catfish is fermented to develop a unique aroma, then braised with a secret sauce for a savory and tender dish.
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  Secret-Recipe Lamb Ribs

  Secret recipe lamb chops made with fresh lamb ribs, marinated and grilled with special spices. The exterior is golden and crispy, while the meat inside is tender and juicy.
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  Tomato and Egg Soup

  Tomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.
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  Sour Cabbage Stir-Fried Pork Intestines

  Suancai stir-fried pork intestines is a dish made primarily from pork intestines and pickled cabbage. After cleaning and blanching to remove odor, the intestines are stir-fried with sliced pickled cabbage and seasoned appropriately until flavorful. The dish has a bright color and rich texture.

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