Close

Xiao Xiang Wang (Li Liu Qiao Branch)

湘菜 · ⭐ 4.5

2nd Floor, Building 11, Lianyi Yuan Beili Area I

Dishes

• 

  土猪烧红烧肉

  土猪烧红烧肉选用优质土猪五花肉为主料，经焯水、煸炒后，加入生抽、老抽、冰糖、料酒及香料慢火炖煮而成。成品色泽红亮诱人，肉质酥烂而不失其形，肥肉部分入口即化，瘦肉部分香浓入味。口感咸甜适中，酱香浓郁，油脂的丰腴与调料的醇厚完美融合，是一道经典的家常美味。
• 

  堂蒸鸿运鱼头王

  堂蒸鸿运鱼头王是一道大气鲜美的中式菜肴，选用新鲜的大鱼头为主料，通常搭配剁椒、蒜蓉、姜丝、豆豉等丰富配料。鱼头经处理后，铺满特制酱料，放入蒸箱或蒸笼中旺火蒸制，锁住原汁原味。成品鱼肉洁白细嫩，胶质丰富，口感滑润鲜美，酱汁咸鲜微辣，香气扑鼻，寓意吉祥，是宴席中的招牌硬菜。
• 

  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Dry-Loaded Rice Noodle Pot

  Dry捞 Noodles Pot is a dish primarily made with rice noodles, which are cooked using specific techniques to achieve a dry, fragrant, and flavorful texture. To prepare it, the noodles must first be soaked until soft, then thoroughly mixed with seasonings before being placed in a pot and slowly heated until cooked through, preserving their dryness and rich aroma.
• 

  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
• 

  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
• 

  Stewed Chicken with Old Ginger

  A dish featuring chicken and old ginger as main ingredients. Chicken pieces are stir-fried with sliced old ginger in a clay pot, seasoned and slowly stewed over medium-low heat until tender and flavorful. Proper heat control ensures the chicken remains juicy and the ginger's spicy aroma infuses the broth.
• 

  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
• 

  Stewed Pork with Kidney Beans

  Yun豆肉炉包 is a Chinese pastry made with pork and kidney beans. Pork is minced, seasoned, mixed with cooked beans to form the filling, then wrapped in dough and steamed into包子 shape.
• 

  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
• 

  Fragrant Stinky Mandarin Fish

  Stinky mandarin fish is made by salting and fermenting fresh mandarin fish before cooking. Main ingredients are mandarin fish and seasonings. The fish is first salted until slightly odorous, then cleaned and braised or steamed with ginger, scallions, garlic, and other辅料 to make the flesh flavorful and tender.
• 

  Chicken Soup with Tofu

  Chicken and old tofu stew is a dish made with old tofu and chicken. Cut the tofu, add it to the pot with chicken pieces, and simmer slowly in water or broth until the tofu absorbs the rich chicken flavor. Ginger slices and scallions are typically added for seasoning.

Reviews