Xiyuan Hunan Banquet (Yunyuncheng Branch)
湘菜 · ⭐ 3.8
No. 1211, Asian Games Avenue, Shilou Town (Phase I, Building A, self-designated factory building), Room 111, 1st Floor
Dishes
Braised Pork with Preserved Mustard GreensA traditional Chinese dish featuring pork belly and preserved mustard greens, steamed to perfection for a rich, savory flavor.
Spicy Oil-Poured Tofu StripsA cold dish made by slicing tofu into thin strips and dressing with scallions, chili flakes, and hot oil to enhance aroma and flavor.
Stir-Fried Crispy Cucumber with Lily BulbsStir-Fried Crispy Cucumber with Lily Bulbs is a light and refreshing home-style dish. The main ingredients are fresh cucumber and dried lily bulbs. To prepare, the dried lily bulbs are first soaked until softened, while the cucumber is washed and sliced or cut into strips. Heat oil in a wok, quickly stir-fry the lily bulbs first, then add the cucumber and continue stir-frying until just cooked. Finally, season simply with salt and serve. The finished dish has a fresh color, with the cucumber remaining crisp and the lily bulbs tender, offering a distinct textural contrast.
Snowflake Beef Stir-fried with Mushroom OilSnowflake Beef Stir-fried with Mushroom Oil is a fusion dish featuring snowflake beef (beef with well-marbled, snowflake-like fat distribution) as the main ingredient. The beef is sliced or cubed and quickly stir-fried in mushroom oil, a flavored oil typically infused with wild mushrooms such as porcini or matsutake. The cooking process emphasizes precise heat control to preserve the beef's tenderness and juiciness while allowing the rich, earthy aroma of the mushroom oil to infuse the dish. The result is tender beef with a distinct umami flavor from the mushrooms.
Shrimp Paste Stir-fried Lanzhou LilyA simple dish featuring fresh Lanzhou lily and dried shrimp paste, stir-fried to highlight the sweet crunch of lily and savory umami of shrimp paste.
Steamed Big Mouth Fish with Fermented Black BeansA dish of fresh big mouth fish steamed with fermented black beans, ginger, and scallions, resulting in tender fish meat and rich bean aroma.
Golden Soup Chicken with Fish MawGolden Soup Bird's Nest Chicken is a dish primarily made with chicken and bird's nest. The chicken is carefully selected and prepared, then simmered together with soft bird's nest in a golden-yellow broth. This rich broth is slowly stewed from various ingredients, resulting in a deeply flavorful experience.
Steamed Large-Mouth Bass with Chicken FatSteamed Large-Mouth Bass with Chicken Fat is a dish made primarily with fresh large-mouth bass, steamed with chicken fat, ginger slices, and scallions. The main preparation method involves marinating the cleaned fish with salt and cooking wine, placing ginger slices on the fish, drizzling melted chicken fat over it, and steaming until cooked. After steaming, it is garnished with shredded scallions and finished with hot oil and a small amount of steamed fish soy sauce. The dish features tender fish and a rich aroma of chicken fat.
Braised Turtle with Yellow SauceA dish made by slow-cooking fresh mountain pond turtle with yellow wine, soy sauce, and aromatics until tender and flavorful.
Stir-fried Pork Kidney and Liver with Yellow Gong ChiliThis is a Hunan dish primarily made with pork kidney, pork liver, and yellow Gong chili. The kidney and liver are cleaned, sliced, and briefly marinated with cooking wine and starch. The yellow Gong chili is cut into sections. In a hot wok with oil, the kidney and liver slices are quickly stir-fried until they change color and then set aside. Using the remaining oil, the yellow Gong chili and garlic slices are stir-fried until fragrant. The cooked kidney and liver are returned to the wok, seasoned with light soy sauce and salt, and quickly tossed to combine before serving. The dish is vibrant in color, with tender kidney and liver and the distinctive aroma of yellow Gong chili.