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Xiang Ju (Pan Jia Yuan Branch)

湘菜 · ⭐ 4.6

Atour Hotel, 3rd Floor, Building 11, Courtyard 7, Songyu North Road

Dishes

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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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  Spiced Pork Liver

  Spicy pig liver is a dish featuring pig liver as the main ingredient, typically sliced and marinated with rice wine and soy sauce, then stir-fried quickly with green peppers and onions until fully cooked.
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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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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Organic Shredded Cabbage

  Organic shredded cabbage is a dish made primarily with organic cabbage. The cabbage is hand-torn into small pieces, quickly stir-fried in hot oil, and seasoned appropriately to maintain its crisp and tender texture.
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  梅干菜煨猪蹄

  梅干菜煨猪蹄是一道经典的中式家常菜，以猪蹄和梅干菜为主要食材。猪蹄先焯水去腥，再与泡发的梅干菜一同入锅，加入姜片、料酒、酱油等调料，用小火长时间慢煨至猪蹄软糯入味、汤汁浓稠。成菜色泽红亮，猪蹄口感软烂黏糯，梅干菜吸收了肉汁的鲜美，咸香浓郁，整体味道咸鲜带甜，肥而不腻，是一道下饭的滋补菜肴。
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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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  Xiangju Special Stinky Carp

  Stinky carp is made from fresh carp, marinated and fermented, then deep-fried until crispy. It's stir-fried with chili, garlic, ginger, and other seasonings using a special fermentation process that gives it a unique flavor.
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  Xiangxi Bandit Meat with Rice Wine Buns

  Xiangxi bandit meat uses pork belly, marinated and deep-fried until crispy, then stewed with chili, garlic, and ginger. Rice wine steamed buns are made from fermented glutinous rice dough, soft and sweet. Together, the tender meat and sauce-absorbing bun create a unique flavor.
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  Braised Softshell Turtle with Red Sauce

  Red-braised Houshou turtle is a dish made primarily from Houshou turtles, seasoned with various spices and slowly stewed. First, the turtle is cleaned and cut into pieces, then placed in a pot with seasonings and适量 water, simmered over low heat until the meat becomes tender and the broth turns rich and flavorful.
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  Classic Rural Stir-Fried Pork

  Classic农家小炒肉 features pork belly and green peppers. Sauté pork slices until oil is released, then add green peppers and stir-fry. Season and serve. No complex seasonings—just pure ingredient flavor.
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  Crispy Braised Pigeon

  A dish featuring pigeon marinated, braised, and deep-fried to achieve a crispy skin while keeping the meat tender and flavorful.
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  Changsha Stinky Tofu

  Changsha 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.

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