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Xiang Tang People's Home

家常菜 · ⭐ 3.8

No. 8-1 Xiangtang South Street

Dishes

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  Traditional Old Hot Pot

  A classic Sichuan hot pot made with beef, offal, and spicy broth, served with dipping sauces.
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  Large Hand-Pulled Noodles

  Made from high-gluten flour, hand-rolled and repeatedly stretched and pressed to create thick, elastic noodles with a chewy texture. Typically served in beef, pork, or vegetable broth, often garnished with green onions or cilantro.
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  Large Bowl Egg Fried Noodles

  A classic Chinese home-style dish made with eggs, noodles, and seasonings, stir-fried to a savory, satisfying finish.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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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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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Old Taiyuan Sweet and Sour Meatballs

  Old Taiyuan sweet and sour meatballs are made from pork, seasoned and shaped into balls, fried until golden, then coated in a sauce of sugar, vinegar, soy sauce, and starch.
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  Old Taiyuan Fried Pork with Sauce

  Old Taiyuan fried pork is a traditional Shanxi dish featuring pork tenderloin with peppers, mushrooms, and carrots. The pork is marinated, deep-fried until slightly crispy, then stir-fried with vegetables and sauce. Precise heat control ensures tender meat and rich flavor.
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  Scallion Stir-Fried Pork

  Scallion stir-fried pork is a Chinese dish primarily made with pork and scallions. The pork is sliced and marinated with seasonings, then quickly stir-fried together with cut scallions to blend the aroma of the葱 and the meat. The cooking process emphasizes precise heat control to maintain tender meat and crisp scallion segments.

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