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Xiang Yue Lou - Authentic Xiang Cuisine (Bird Nest Branch)

湘菜 · ⭐ 4.3

No. 8 Courtyard, Kexueyuan Nanli West Street (700 meters west of the National Stadium 'Bird's Nest', National Aquatics Center 'Water Cube', and National Convention Center)

Dishes

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  King Fish Head Delight

  Boufu Fish Head King features a large fish head as the main ingredient, paired with tofu, mushrooms, and ginger slices, slow-cooked in broth. The fish head is first pan-fried, then simmered in rich stock to achieve tender meat and flavorful soup.
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  Black Pork Belly with Flavor

  Braised black pork belly is a dish featuring black pork as the main ingredient. The fatty pork is blanched to remove odor, then slowly stewed with soy sauce, sugar, and cooking wine until tender, finally glazed for a glossy finish. The dish has a bright red color and is rich yet not greasy.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  House-special Beef and Tripe

  Our signature beef and tripe dish uses fresh beef and tripe, blanched then simmered with various spices for tender, flavorful meat and crisp, chewy tripe in a rich broth.
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  Zhangshu Port Pepper Stir-Fried with Black Pork

  Zhangshu Port Pepper Stir-Fried with Black Pork is a dish primarily made with Zhangshu Port's specialty peppers and fresh black pork. The preparation involves slicing the pork, cutting the peppers into segments, stir-frying the pork until it changes color, then adding the peppers to continue stir-frying, and finally seasoning before serving.
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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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  Stewed Dry Bamboo Shoots

  Oil-braised dried bamboo shoot tips is a dish featuring dried bamboo shoot tips as the main ingredient. After soaking and cutting into segments, they are stir-fried in oil until slightly golden, then simmered with seasonings like light soy sauce, dark soy sauce, sugar, and water until tender and flavorful.
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  Hunan-style Noodle in Spicy Sauce

  Hunan-style rice noodle dish made with fresh rice noodles, seasoned sauce, bean sprouts, pickled mustard greens, and dried radish. Cook noodles, pour sauce made from spices and seasonings, then mix in toppings.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.

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