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Xiang Cuisine

湘菜 · ⭐ 3.8

Nos. 576–578 Jie Fang Avenue, Bao Feng Subdistrict, Qiao Kou District (next to Zhongbai Warehouse at Baofeng Road People's Square)

Dishes

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  Spicy Tossed Lotus Stem

  Cold-mixed lotus stem is a refreshing dish made with fresh lotus stems, sliced and either blanched or directly mixed with seasonings like garlic, chili, vinegar, soy sauce, sugar, and sesame oil for a crisp, flavorful bite.
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  Dry Pot Xiangxi Smoked Pork

  Dry Pot Xiangxi Preserved Pork is a dish featuring Xiangxi preserved pork sliced and stir-fried with green peppers, red peppers, and onions, seasoned with garlic, ginger, and doubanjiang, then cooked in a dry pot.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Pork Liver Tips

  Pork Liver Tips is a Chinese dish made primarily from the tender tip portions of fresh pork liver. Main ingredients include pork liver tips, green and red bell peppers, onions, ginger, and garlic. The liver tips are thinly sliced or cut into small pieces, marinated briefly with cooking wine, starch, and a little soy sauce. They are then quickly stir-fried in hot oil until they change color and set aside. Ginger, garlic, and vegetables are stir-fried in the same wok, followed by returning the liver tips to the wok. Seasonings like soy sauce, salt, and sugar are added, and everything is stir-fried rapidly until well combined. The dish features a tender and smooth texture, especially in the liver tip portions.
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  Golden Crab Stick Strips

  A dish made with crab sticks and vegetable strips, stir-fried to a savory finish.
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  Xilin Gol Lamb Rolls

  Fresh lamb from Xilin Gol, Mongolia, sliced and rolled, then grilled over charcoal for a tender and distinctive flavor.
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  Xilingol Fatty Beef Rolls

  Xilingol Fatty Beef Rolls are a dish featuring premium fatty beef from the Xilingol grasslands of Inner Mongolia. The main ingredient is thinly sliced beef, typically from cuts like the chuck eye roll or ribeye, known for its marbling. The beef slices are often rolled with enoki mushrooms, shredded carrots, and scallions, or simply rolled into cylinders. The primary cooking methods are quick boiling in hot pot, steaming, or pan-frying. The finished dish is characterized by tender, juicy meat with well-distributed fat, showcasing the authentic flavor of grassland beef.
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  Pressure Cooker Steamed Pork with Flour

  A traditional Chinese dish made by steaming seasoned pork belly coated in flour or rice powder in a pressure cooker, resulting in tender and flavorful meat.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.
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  Yellow Beef Hot Pot

  A spicy hot pot featuring tender yellow beef in a rich broth, seasoned with Sichuan spices and vegetables.

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