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Xiang Qi Shan Ye (Wuyue Plaza Branch)

湘菜 · ⭐ 4.7

Shop on the 4th Floor, Xincheng Wuyue Plaza, Jinchuan Road

Dishes

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  Dancing Shrimp

  Dancing Shrimp is a dish primarily made with fresh shrimp. After special preparation, the shrimp curl into a dancing posture during cooking. The dish features a bright red color, tender shrimp meat, and is enhanced with a specially crafted seasoning, delivering a unique and delicious flavor.
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  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.
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  Pressure Pot Frog Legs

  A Sichuan dish featuring frog legs cooked in a pressure cooker with spicy and numbing seasonings, resulting in tender meat and bold flavors.
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  Tujia Sour Fish Soup

  土家酸汤鱼以新鲜草鱼为主料，配以酸汤（通常用米酒、番茄、辣椒等发酵制成的酸汤底）烹煮而成。鱼肉鲜嫩，酸汤浓郁，辅以豆腐、木耳、青菜等配料，慢火炖煮至入味。
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  Lotus Root Stewed with Pork Shank Bones

  A nourishing soup made with fresh lotus root from Honghu Lake and pork shank bones, slowly stewed until tender for a rich, savory flavor.
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  Xiangxi Blood Duck

  Xiangxi blood duck is a dish made with duck meat, duck blood, chili, ginger, garlic, and other seasonings. Duck pieces are stir-fried with duck blood, then seasoned with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. High-heat quick stir-frying infuses flavor into the duck while the blood solidifies into blocks, creating a unique taste.
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  Braised Yellow Croaker in Clay Pot

  Stewed yellow croaker in clay pot is made with fresh yellow croaker, ginger slices, green onions, and other seasonings, slowly cooked in a clay pot to make the fish tender and flavorful.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Assorted Preserved Meats Steamed

  腊味合蒸 is a traditional dish made primarily with cured meats such as cured pork, sausage, and fish, along with适量 of ginger slices and green onion segments, steamed together in a steam pot. The dish relies on steaming to fully release the aromatic flavors of the cured ingredients, allowing them to blend harmoniously.
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  Zhijiang Yellow Beef

  A Hunan dish featuring local Zhijiang yellow beef stir-fried with chili, ginger, and garlic. Tender meat with a spicy, aromatic flavor.
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  Stir-fried Local Chicken with Tea Oil

  Tea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.
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  Crispy Rice Noodles with Shrimp

  A Chinese dish featuring crispy rice noodles and succulent shrimp, stir-fried to perfection for a satisfying crunch and savory flavor.

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