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Wang Xiang Lou Ju

湘菜 · ⭐ 4.1

2nd Floor, Vanke Xingyuan, Yang Shan Road

Dishes

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  18-Second Stir-Fried Beef

  18-Second Stir-Fried Yellow Beef is a dish made primarily with fresh yellow beef and quickly stir-fried with vegetables. The beef is sliced thinly and swiftly stir-fried with minced garlic, ginger slices, chili, and other seasonings, taking only 18 seconds in total to preserve the tender texture of the beef.
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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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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Spicy River Fish

  Jianghu Big麻Fish is made from fresh grass carp, seasoned with Sichuan peppercorns, dried chilies, ginger, and garlic. The fish is marinated after being scored, then fried or pan-fried and stewed with sautéed spices to infuse flavor into the meat and create a rich broth.
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  Xiang-style Stinky Crawfish

  Xiang-style stinky mandarin fish, made primarily from mandarin fish, which develops a distinctive odor due to its unique curing process. During cooking, it is seasoned with chili peppers, garlic, and other spices, then carefully prepared to yield tender fish meat and rich, flavorful broth with a unique taste.
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  Xiaoxiang Simmered Wild Duck

  Xiaoxiang stewed native duck is a dish made with fresh native duck and various spices, slowly simmered with ginger, scallions, garlic, and chili. The duck is cleaned, blanched, then stewed in a clay pot until tender.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Lotus Root Soup

  Lotus root soup is made primarily with lotus roots, combined with辅料 like pork ribs or chicken, and simmered slowly to create a clear, flavorful broth.
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  Fish Head Rice Soup

  Fish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.
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  Braised Fish Offal with Tofu

  Fish offal stewed with tofu is a dish featuring fish head, bones, and organs cooked with soft tofu, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, slowly simmered until flavorful.

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