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Xiang Wei Yan Zhan Kou Wei Guan (Poyang Cheng Branch)

湘菜 · ⭐ 4.1

Room 302, Building 3, Poyangcheng Zhongchuang Town, Lüjing East Road

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Two-color Fish Head

  Double-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
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  Ancient Method Steamed Free-Range Chicken

  Selected premium free-range chicken steamed using traditional method with minimal seasoning, preserving the natural flavor. Tender and juicy with rich, authentic taste.
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  Mixed Grain Sticky Rice Pork Ribs

  A Chinese dish combining pork ribs with sticky rice and mixed grains, steamed to perfection for a rich, savory flavor.
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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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  Fried Tofu Pockets

  Fried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
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  Three-color Fish in Hunan Style

  A Hunan-style dish featuring carp stir-fried with red pepper, green pepper, and onion, seasoned with fermented bean paste and spices for a bold, spicy flavor.
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  Xiang-style Free-range Chicken

  Xiang-style free-range chicken made with fresh chicken, chili, and traditional Hunan spices, slow-cooked to perfection for a rich, spicy flavor.
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  Xiang-style Beef

  Xiang-style beef is made with fresh beef stir-fried with chili, Sichuan pepper, ginger, and garlic, delivering a spicy and aromatic flavor.
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  Xiang-Style Yellow Beef

  Xiang-style yellow beef is made with fresh beef, stir-fried with chili, garlic, ginger, and green onions. Beef slices are marinated in rice wine and soy sauce, then cooked with dried chilies, Sichuan peppercorns, and doubanjiang for a tender, rich flavor.
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  Stewed Yellow Catfish

  A Chinese home-style dish made by stewing yellow catfish with ginger, garlic, and fermented bean paste until the fish is tender and the sauce is rich.
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  Frog Fever

  A spicy Sichuan-style dish made with frog legs stir-fried in chili, garlic, and ginger for a bold, numbingly delicious flavor.
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  Century Egg with Chili

  A Chinese cold dish made by mixing diced century eggs with chopped chili and seasonings, offering a savory and slightly spicy flavor.
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  Sliced Tongue and Kidney Stir-Fry

  Made from pork tongue and pork kidneys, sliced and quickly stir-fried. Offers a crisp, tender texture with fresh aroma and mild spiciness.
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  Mugwort Dumplings

  Mugwort dumplings are made from fresh mugwort leaves mixed with glutinous rice flour, filled with sweet bean paste or sesame, and steamed to a soft, fragrant delicacy.
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  Hengyang Zhenba

  Hengyang Zhenba is a traditional snack from Hengyang, Hunan, made from glutinous rice flour steamed into a cake and then pan-fried until crispy outside and soft inside.
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  Stir-Fried Male Fish Head with Green Pepper

  Made with male fish head and green pepper, stir-fried quickly. The fish head is tender, the green pepper crisp, offering a rich texture. The fish head is cleaned, marinated with wine and ginger to remove odor, then stir-fried with green pepper. Seasoned mainly with salt and pepper, highlighting the natural flavor of ingredients.
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  Spicy Pork Trotter

  Spicy pig trotters is a dish primarily made with pig trotters, which are first blanched and then stewed or braised with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the trotters tender and flavorful.
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  Fresh Soup Yellow Croaker

  Fresh yellow croaker is simmered with ginger, green onions, and garlic to create a clear, savory broth. The fish meat is tender and the soup is fresh and flavorful.
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  Yellow贡 Pepper Crisp Tripe

  A spicy Hunan dish made with fresh pork stomach and yellow贡 pepper, offering a crisp texture and bold flavor.

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