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Xiangwei Kitchen (Tiyu Lu Branch)

湘菜 · ⭐ 3.8

300 meters south of the intersection of Wucheng Subdistrict, Sports Road, and Changfeng Street, east side of the road (opposite Inner Mongolia Military Region Cadres' Rest Home)

Dishes

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  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.
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  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.
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  Scallion Fried Eggs

  Scallion fried eggs is a home-style dish made primarily with fresh scallions and eggs. The preparation is simple: first, chop the scallions finely and mix them evenly with the eggs. Then pour the egg mixture into a hot pan with oil and fry until both sides are golden brown.
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  湖南泡菜

  湖南泡菜主要以白菜、萝卜、辣椒等新鲜蔬菜为原料，经过盐腌后加入蒜、姜、花椒、辣椒粉等调料，密封发酵制成。制作过程中利用乳酸菌自然发酵，使蔬菜产生独特风味。
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  Xiang-style Sauce-Steamed Duck

  Xiang-style Sauce-Steamed Duck is a spicy and flavorful dish made from duck marinated in special spices, then slow-cooked in a rich sauce. It's a popular Hunan specialty.
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  Clay Pot Mushroom Soup

  Clay pot mushroom soup is made by slow-cooking a variety of fresh wild mushrooms in a clay pot. Main ingredients include shiitake, oyster mushrooms, and chanterelles, combined with ginger slices and water, simmered for several hours to yield a clear broth with rich mushroom aroma and savory taste.
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  Clay Pot Wild Mushroom Soup

  A rich and aromatic soup made with wild mushrooms slowly simmered in a clay pot, delivering a deep umami flavor and natural freshness.
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  Sour Pickled Beans with Minced Pork

  Suan doujiao roumo is a home-style dish made primarily from pickled mustard greens and minced pork. The sour taste of the pickled greens blends well with the pork, enhanced by stir-frying with葱姜蒜 and basic seasonings like oil, salt, and soy sauce.
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  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.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.

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