Xiangdu Xiang Wei (Maidian Store)
湘菜 · ⭐ 4.7
No. 2 Yard, Madian South Road, North Third Ring Middle Road
Dishes
Spicy CrawfishSpicy crayfish dish uses fresh crayfish, cleaned and deveined, stir-fried with葱姜蒜 and chili, then seasoned with doubanjiang, cooking wine, and soy sauce, simmered in water until flavorful, and finally reduced to a glossy glaze.
Steamed Large Lake Fish HeadSteamed large lake fish head made with fresh fish head, ginger slices, scallions, and other ingredients, steamed over water. Tender meat retains its original flavor.
Changde Beef NoodlesChangde beef rice noodles is a Hunan regional specialty made with rice noodles, slow-cooked beef, and beef bone broth. Key ingredients include fresh rice noodles, beef, beef bones, spices, and garnishes like bean sprouts and green onions. The broth is simmered for hours, then noodles and sliced beef are added, topped with green onions and bean sprouts.
Spicy Frog Legs in Dry PotDry Pot碎牛蛙 is a dish featuring frog meat as the main ingredient, chopped and stir-fried with chili, onion, green pepper, and seasonings like doubanjiang, garlic, ginger, and Sichuan peppercorns, then cooked in a dry pot.
Mao's Braised PorkMao'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.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Beef SkewersBeef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
Premium Stinky Mandarin FishPremium stinky mandarin fish is made from fresh mandarin fish, fermented after marinating. After several days of salt and spice curing, it develops a slight odor. Then pan-fried and simmered with broth, ginger, and scallions to absorb the rich flavors, resulting in tender, delicious meat.
Lamb Skewers with Red WillowRed柳 Big Skewers are made primarily from lamb, which is cut into small pieces and threaded onto red willow branches. After marinating, they are grilled. The red willow branches release a unique aroma during grilling, enhancing the rich flavor of the meat skewers.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
Changsha Stinky TofuChangsha 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.