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Xiang Yue Yuan Fang Restaurant (North District Yuan Fang Hotel)

湘菜 · ⭐ 3.7

No. 5 Yuan, Bei Yuan

Dishes

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  Sichuan Spicy Chicken

  Sichuan-style saliva chicken is a cold dish made with chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with a sauce of Sichuan peppercorns, chili oil, garlic, ginger, scallions, soy sauce, vinegar, sugar, and sesame paste. The dish has a bright red color, tender chicken, and rich sauce.
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  Yangzhou Salted Duck

  Yangzhou Salted Duck is a traditional dish from Yangzhou, Jiangsu Province, made with fresh duck and seasoned with salt, Sichuan pepper, star anise, cinnamon, and other spices. After curing, boiling, and cooling, the meat becomes tender and flavorful.
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  Lemon Juice Sour Carp Soup

  Clean the sea bass, make diagonal cuts, marinate with rice wine and ginger, blanch and drain. Boil water with lemon juice, ginger, and scallions, add the fish and cook through. Drizzle with prepared sour sauce and garnish with cilantro or green onions.
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  Braised Pork with Preserved Vegetable in Lotus Leaf Bun

  Braised pork belly with preserved mustard greens in lotus leaf buns, made by stewing pork and mustard greens until tender, then steamed in lotus leaf buns that absorb the rich meat aroma.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Spicy Hunan-style Steamed Fish Head with Chopped Chili

  Xiang-style chopped chili fish head is made with fresh fish head, seasoned with chopped chili, ginger, garlic, and scallions, then steamed. The fish head is marinated first, layered with chili, and steamed until tender and flavorful.
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  Homemade Radish Strips

  A cold dish made from white radish, sliced thin and salted, then mixed with garlic, vinegar, soy sauce, sugar, and chili oil, chilled before serving.
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  Fresh Sichuan Pepper Beef

  Flower pepper beef is a dish made with tender beef as the main ingredient, seasoned with fresh flower peppers. To prepare it, slice the beef thinly and marinate it with seasonings to infuse flavor. Then quickly stir-fry the beef together with fresh flower peppers to retain the tenderness of the beef and the aromatic freshness of the peppers.
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  Fresh Sichuan Pepper Jumping Bullfrog

  Fresh Sichuan pepper stir-fried bullfrog with fresh Sichuan peppercorns, ginger, garlic, and dried chilies, quickly cooked at high heat. Tender frog meat infused with unique numbing aroma from the peppercorns, offering a rich and flavorful experience.
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  Black Garlic Honey Bean Wagyu Cubes

  Black garlic honey bean wagyu beef cubes feature premium wagyu beef, black garlic, and honey beans, marinated and quickly stir-fried. Tender beef, aromatic black garlic, and sweet beans create a rich, colorful dish.
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  Longjing Shrimp

  Longjing Shrimp is a dish primarily made with fresh shrimp and Longjing tea. The shrimp are carefully prepared and combined with the unique fragrance of Longjing tea, then gently stir-fried to create a dish that highlights tender shrimp and an aromatic tea flavor.

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