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Yue Yi Xiang · Xiang Cai · Yinzheng Jucai (Hui Xin Dong Jie Dian)

湘菜 · ⭐ 4.6

No. 2 Huixin East Street, Beijing International Jewelry Trading Center, Floors 1–2

Dishes

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  Three-Year Jar Aged Spicy Chopped Chili Fish Head

  Made with large lake fish head and three-year-aged fermented chili, marinated and steamed. Tender fish head with rich chili aroma and complex flavor.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Mixed Fish Parts in Large Box

  Big Box Fish Offal is a dish featuring fish offal such as heads, bones, and skins, cleaned and stir-fried or stewed with葱姜蒜 and chili.
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  Stir-Fried Pig Liver with Bold Flavor

  A Chinese stir-fry dish featuring pig liver as the main ingredient, typically cooked with green peppers and onions. The liver is sliced after deodorizing, marinated with rice wine and soy sauce, then quickly stir-fried with vegetables to maintain a tender texture.
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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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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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  Yongzhou Blood Duck

  Yongzhou 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.
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  Meat Soup with Sweet Potato Noodles

  Stewed sweet potato noodles with meat, prepared by simmering soaked sweet potato noodles with sliced pork or beef in water or broth until tender and flavorful.
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  Famous Pig Feet

  Fangshi pig trotters are simmered with ginger slices, green onions, soy sauce, cooking wine, and rock sugar until tender and flavorful.
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  Fang's Braised Pork

  Fanh's braised pork is a dish featuring pork belly. The meat is cut into pieces, blanched to remove odor, then slowly stewed with soy sauce, sugar, and cooking wine until tender. Finally, the pieces are neatly arranged in a bowl and steamed for even more tender and flavorful results.
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  Fan's Pig's Trotters

  Fan's Pig's Trotters is a traditional Chinese dish made with pig's trotters, stewed and seasoned. The meat is tender, and the flavor is rich with spices and sauce.
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  Tea Oil Stir-fried Beef

  Tea oil stir-fried yellow beef is a dish made with yellow beef as the main ingredient, paired with vegetables such as green and red peppers, and stir-fried using tea oil. The beef is sliced and marinated before being quickly stir-fried together with the vegetables to maintain tender meat and crisp vegetables.
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  Tea Oil Stir-Fried Young Chicken with Ginger

  Tea oil stir-fried young chicken with old ginger is a dish made by stir-frying diced young chicken with old ginger in tea oil, then seasoning and cooking until tender.
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  Preserved Radish with Salted Pork

  Preserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
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  Bamboo Pot Rice

  Bazi rice is a dish primarily made with rice, combined with various dishes cooked together. Typically, rice is placed in a clay pot along with ingredients such as stewed meat, vegetables, or eggs. Slow heating allows the flavors to blend, creating a richly aromatic staple food.
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  Fragrant Stinky Guilfish

  Fragrant stinky mandarin fish is made with fresh mandarin fish as the main ingredient. After marinating, it is deep-fried until the skin becomes crispy, then stir-fried with scallions, ginger, garlic, chili, and other seasonings to allow the fish meat to absorb rich aroma. The special fermentation process used in preparation gives the fish a unique fragrance, resulting in a texture that is crispy on the outside and tender on the inside.
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  Braised Radish in Abalone Sauce

  Bao sauce radish is a dish featuring white radish seasoned with abalone sauce. The radish is blanched or partially boiled, then stewed with abalone sauce to absorb its rich flavor, resulting in a soft and tender texture. A small amount of broth or water is added during cooking to enhance taste.

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