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Xiangjin Private Kitchen

特色菜 · ⭐ 4.8

Tianxia Jing Lifang, Changjiang Daily Road

Dishes

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  Ancient-Style Preserved Meat and Pork Trotter

  A slow-cooked dish featuring pork trotter and preserved meats, delivering rich aroma and tender texture.
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  Ancient-Style Preserved Pork Ribs with Meat

  A traditional dish made by slow-cooking preserved pork and ribs, resulting in rich flavor and tender meat.
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  Ancient-Style Preserved Meat with Free-Range Yellow Beef

  Slow-cooked beef from free-range cattle with traditional preserved meat, resulting in tender, flavorful dish.
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  Stinky Guilin Fish

  A famous Huizhou dish made from fermented Guilin fish, known for its strong aroma and savory taste. The fish is steamed with garlic and ginger, creating a unique flavor.
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  Handmade Local Pork Pan-Fried Dumplings

  Handmade pan-fried dumplings filled with fresh local pork and scallions, cooked until golden and crispy on the outside, juicy inside.
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  Hanshou Aged Softshell Turtle

  Hanshou aged softshell turtle uses high-quality turtles raised for years in Hubei's Hanshou region, slow-cooked with ginger, scallions, and yellow wine to create tender, nutritious meat.
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  Honghu Lotus Root Soup

  Honghu lotus root soup is made with fresh lotus roots and pork bones or ribs, slowly simmered to create a clear broth with rich flavor. Minimal seasoning highlights the natural taste of the ingredients.
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  Free-range Mountain Chicken

  A free-range chicken raised in mountainous areas, known for its tender and flavorful meat. Prepared by steaming or braising to preserve its natural taste.
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  Clear Soup Lamb

  Clear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
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  Ace Pork

  Ace Pork is a Chinese dish made with selected pork leg meat, marinated and then grilled or stewed. The meat is tender and flavorful, usually served with sauce.
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  Shimen Pig Intestines

  Shimen Intestines is a dish primarily made with pork intestines. After cleaning and blanching, the intestines are stir-fried or stewed with seasonings such as chili peppers, ginger, and garlic. Some recipes add fermented broad bean paste and soy sauce to enhance the flavor.
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  Mustard Jellyfish

  A cold dish made with jellyfish and mustard, featuring a crisp texture and distinctive flavor.
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  Garlic Fragrant Golden Bamboo Shoots

  A dish made with fresh golden bamboo shoots stir-fried with garlic, offering a crisp texture and rich garlic flavor.
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  Stewed Guilin Catfish with Yellow Sauce

  A dish made by stewing fresh Guilin catfish with yellow sauce, onions, garlic, and soy sauce until tender and flavorful.

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