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Xiangxi Pavilion Private Kitchen

特色菜 · ⭐ 3.4

No. 121, 1st Floor, Home Business Street, No. 21, Hankou North Avenue

Dishes

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  Spiced Soybeans Salad

  Cold-mixed edamame is a chilled dish made primarily from fresh edamame. After boiling and removing the shells, it's mixed with garlic, soy sauce, vinegar, and sesame oil.
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  Cold-mixed Enoki Mushrooms

  Fresh enoki mushrooms blanched and drained, then mixed with garlic, cilantro, soy sauce, vinegar, sugar, and chili oil.
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  Knife-Pounded Cucumber

  Knife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
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  Szechuan Pepper Black Fungus

  A cold dish made with black fungus and Szechuan pepper, featuring a crisp texture and spicy-numbing flavor.
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  Dry-Braised Razor Fish

  A dish featuring fresh razor fish braised in a savory sauce with aromatics, resulting in tender meat and rich flavor.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Spicy Wild Bamboo Shoots in Dry Pot

  Dry-braised wild bamboo shoots is a dish made with fresh wild bamboo shoots, stir-fried with pork belly, chili, garlic, and ginger. After blanching, the shoots are sautéed with meat and seasonings, then simmered with seasoning to absorb savory and spicy flavors, resulting in a crisp and tender texture.
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  Spicy Squid Tentacles in Dry Pot

  Dry Pot Squid Tentacles is a dish featuring squid tentacles as the main ingredient, paired with vegetables like green pepper, red pepper, and onion, stir-fried quickly at high heat. The tentacles are cut into segments, then stir-fried in a dry pot with seasonings and vegetables to absorb the flavors fully.
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  Pickled Lotus Root with Chicken Offal Stir-fry

  A spicy stir-fry featuring crisp pickled lotus root and tender chicken offal, seasoned with chili and garlic for a bold, aromatic flavor.
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  Slippery Bighead Fish

  A dish made with bighead fish, tofu, and vegetables, simmered in a savory broth for a smooth and flavorful experience.

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