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Xiang Yue Zifu (North Yuan Hotel Branch)

湘菜 · ⭐ 4.7

2nd Floor, Bei Yuan Grand Hotel, No. A6, Shuang Ying Road

Dishes

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  North Garden Pan-Fried Tofu

  North Garden Fried Tofu is a dish featuring soft tofu, sliced and pan-fried until golden brown on both sides, then simmered with seasonings like soy sauce, scallions, ginger, and garlic to absorb the flavorful broth.
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  Stuffed Egg Rice Noodle Roll

  Steamed egg rice noodle rolls made with fresh free-range eggs and rice batter, filled with cooked meat, shrimp or vegetables, offering a smooth and elastic texture.
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  Stir-fried Chicken of the Woods

  Stir-fried chicken of the mushroom is a dish featuring fresh chicken of the mushroom, sliced and quickly stir-fried with garlic, green pepper, and seasonings like salt and soy sauce to retain its tender texture.
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  Cantonese Boiled Chicken

  Guangdong white-cut chicken is a Cantonese dish made with fresh young chicken, poached in cold water until fully cooked, then quickly chilled in ice water to ensure tender and smooth texture. Served sliced with ginger-scallion sauce or soy sauce for dipping.
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  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
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  Large Fish Head from Reservoir

  Fresh reservoir big fish head is the main ingredient, paired with ginger slices, green onions, tofu, and pickled chili peppers, slow-cooked in broth. The fish head is first pan-fried, then simmered in high-quality stock to make the flesh tender and the soup rich.
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  浓汤珍菌浸鱼腐

  浓汤珍菌浸鱼腐是一道鲜香温润的粤式汤菜。主要选用新鲜鱼腐（鱼肉制成的腐竹状食材）与多种珍菌（如香菇、杏鲍菇、蟹味菇等）一同烹制，以长时间熬煮的高汤为底。制作时先将菌菇煸炒出香，加入浓汤烧沸，再放入鱼腐慢浸至入味。成菜汤色乳白浓郁，鱼腐饱吸汤汁，口感软滑细腻，菌菇鲜嫩爽脆，整体味道咸鲜醇厚，带有自然的菌类清香与鱼鲜味，暖胃又营养。
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  Steamed Large Yellow Croaker

  Steamed large yellow croaker is a dish made with fresh fish, seasoned with ginger threads and scallions, and steamed to preserve its tender texture.
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  Hunan-style Pork with Chili

  Hunan chili stir-fried pork is a dish primarily made with pork and chili peppers. The preparation involves slicing the pork, cutting the chilies into segments, stir-frying the pork until it changes color, then adding the chili segments and stir-frying together. Finally, seasonings are added and stirred evenly to complete the dish.
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  Xiangxi Hanging Pot Stir-Fried Beef

  Xiangxi hanging pot stir-fried yellow beef is a dish made with fresh yellow beef, seasoned with chili, garlic, ginger, and other ingredients, quickly stir-fried in a hanging pot. Thinly sliced beef is cooked with seasonings over high heat to keep it tender and aromatic.
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  Huo Palace Silver Silk Roll

  Huo Palace Silver Silk Roll is a traditional Hunan snack made with refined flour skin and sweet fillings like red bean or nut paste, steamed to perfection for a soft, delicate texture.
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  Beef Rice Noodle Roll

  Beef rice noodle roll is a traditional snack made by wrapping tender beef filling in thin rice flour sheets. During preparation, seasoned beef mince is evenly spread on steamed rice flour sheets, gently rolled up, sliced into segments, and served with a specially prepared sauce, resulting in a dish that is both visually appealing and delicious.
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  Special Yongzhou Blood Duck

  Special Yongzhou blood duck is a dish made with duck meat, duck blood, chili, ginger, garlic, and other seasonings. Duck meat is stir-fried with duck blood, enhanced with scallions, ginger, garlic, and chili for a tender duck texture and smooth blood, delivering rich flavor.
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  罗定肠粉

  罗定肠粉是广东罗定地区的传统特色小吃，属于粤式肠粉的一种。主要使用优质大米磨制的米浆，搭配新鲜猪肉、鸡蛋、虾仁等馅料，在特制的蒸屉中快速蒸制而成。成品薄如蝉翼、晶莹剔透，口感嫩滑爽口，米香浓郁。食用时淋上特制的酱油和少许花生油，味道咸鲜适中，层次丰富，是广式早茶和街头小吃的经典代表。
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  Fried Egg with Shredded Pork

  Egg and boneless pork stir-fry features eggs lightly browned with a soft center and tender pork chunks, creating a rich, harmonious flavor.
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  避风塘香酥小排

  避风塘香酥小排是一道经典的港式粤菜，以猪小排为主料，经腌制后炸至金黄酥脆，再与蒜蓉、面包糠、豆豉和干辣椒等配料一同翻炒而成。成品外皮金黄焦香，内里肉质鲜嫩多汁，蒜香与辣味交织，口感层次丰富，咸鲜微辣中带着独特的酥脆感，是极具风味的下酒佳肴。
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  Shanshan Fruit-Flavored Shrimp Balls

  Shanshan fruit mustard shrimp balls are made from fresh shrimp, deveined and minced, mixed with starch and egg white to form balls. A sauce of local Shanshan fruit and mustard is prepared separately. After cooking, the shrimp balls are coated in the sauce, offering a tender, chewy texture with a blend of fruity aroma and mustard heat.
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  Golden Soup Fish Maw Hot Pot

  Golden broth hot pot features shark fin as the main ingredient, simmered with chicken and pork bones to create a rich golden soup. Vegetables and mushrooms are added for flavor, served in a hot pot style. The broth is aromatic and rich, with tender, chewy shark fins.

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