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Jun Xiang Fu · Xiang Cuisine · Sichuan Cuisine · Fusion Cuisine

湘菜 · ⭐ 4.8

3rd Floor, Comprehensive Office Building, Xijiao Airport, Minhang Road

Dishes

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  38-Second Stir-Fried Beef with Green Peppers

  A stir-fried dish featuring sliced yellow beef quickly cooked with green and red peppers. The beef is marinated, then stir-fried briefly at high heat to keep it tender and the vegetables crisp.
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  Stinky Mandarin Fish from Junxiangfu

  Stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before cooking. The fish is salted and seasoned with spices for several days to develop its unique flavor, then pan-fried until golden, stir-fried with garlic, ginger, chili, and simmered in broth until tender, finally reduced and served.
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  Spicy Chopped Pepper Fish Head

  Steamed fish head with chopped chili is made from fresh large-lake fish head, combined with辅料 such as chopped chili, ginger slices, and green onion segments, and steamed to perfection. After preparation, the fish head is mixed with chopped chili and steamed until fully cooked, resulting in tender fish meat with the fragrant flavor of the chili deeply infused into the fish.
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  Chef's Scrambled Pork Kidney with Green Onion Oil

  Chef's scallion oil tripe is a dish featuring pork kidneys as the main ingredient, paired with scallion segments and ginger slices. After blanching, it's quickly stir-fried and finished with special scallion oil for flavor. The cooking process emphasizes precise heat control to maintain a tender texture.
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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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  Hunan Yongzhou Blood Duck

  Hunan Yongzhou blood duck is a dish made primarily from duck meat and duck blood. Duck pieces are stir-fried with chili, ginger, garlic, and seasonings, then duck blood is added to blend in, infusing the meat with rich flavor and a unique texture.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Steamed Large Shrimp with Rice Noodles

  Steamed shrimp with vermicelli is a dish featuring fresh shrimp and soaked vermicelli. Shrimp are deveined and留尾, placed with the noodles in a dish, then steamed with seasonings.
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  Spicy Duck Board

  Sauce Board Duck is a dish made primarily from duck meat, processed through marinating and baking techniques. Its distinctive feature lies in the use of a specially prepared sauce for marinating, allowing the duck meat to fully absorb the rich sauce aroma, then baked until the skin becomes crispy while the meat remains tender and juicy.
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  Braised Giant Turtle with Yellow Sauce

  Yellow-braised large lake turtle is a dish made with large lake turtle as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, and yellow wine, then slowly stewed to allow flavors to fully penetrate.

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