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De Bao Restaurant - Xiang Yue Fang

湘菜 · ⭐ 3.8

3rd Floor, Debao Hotel, No. 22 Xizhimen Wai Street

Dishes

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  Hometown Stewed Tofu

  Home-style braised tofu is made with soft tofu, pork belly, scallions, ginger, garlic, and seasonings like soy sauce and cooking wine, slowly stewed to create a rich flavor. The tofu absorbs the broth, becoming tender and flavorful.
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  Stewed Large Yellow Croaker

  The yellow croaker is processed, then simmered with ginger, scallions, garlic, and seasonings in a pot until the fish absorbs the flavorful broth.
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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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  Crispy Fried Shrimp

  Signature crispy shrimp made with fresh large shrimp, marinated and coated in a special crispy batter, then deep-fried until golden and crunchy. Tender shrimp meat with a thin, crisp outer shell offers a layered texture.
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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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  Mao's Braised Pork

  Mao's braised pork belly is made with pork belly, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings. The finished dish has a bright red color, is rich but not greasy, and melts in your mouth.
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  Xiangxi Stinky Carp

  Xiangxi stinky carp is a specialty dish featuring carp that is marinated and fermented, then pan-fried or steamed. Traditional fermentation creates a unique aroma, which is removed during cooking while preserving the fresh flavor.
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  Pot-Braised Grouper and Offal

  Pot-braised grouper and offal is a dish made with grouper and fish offal, cooked slowly in a clay pot. The main ingredients include grouper, fish head, fish skin, and fish bones, simmered with seasonings for a tender texture and rich broth.
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  Radish and Beef Shank Stew

  Radish and beef brisket stew features tender beef chunks and white radish simmered with ginger, scallions, soy sauce, cooking wine, and spices until the radish absorbs the rich broth.
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  Steamed Large Shrimp with Garlic and Vermicelli

  Fresh large shrimp, peeled but with tails intact, marinated with garlic, vermicelli, and seasonings, then steamed. Main ingredients: fresh shrimp and vermicelli;辅料: garlic and seasonings, cooked by steaming.
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  Shaoyang Large Bowl Beef

  Shaoyang large-bowl beef is a dish featuring beef brisket or shank, simmered with ginger slices and green onions until tender and flavorful. Served in a clay pot or large bowl, the broth is rich and the beef is melt-in-the-mouth.
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  Sauce-Flavored Beef

  Braised beef in soy sauce is a dish primarily made with beef, carefully marinated and slow-cooked to allow the meat to fully absorb the aroma of the sauce. The beef is tender and juicy, enhanced by a specially prepared sauce that delivers a rich, savory flavor.

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