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Xiaoxiangfu (Beiqing Road Branch)

湘菜 · ⭐ 4.6

Second Floor, Building 3, No. 9 Courtyard, Fenghao East Road

Dishes

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  Half Steamed Fish Head with Spicy Chopped Chili

  Half a fish head steamed with chopped chili, ginger slices, green onions, and other seasonings. The fish head is tender, the chili fresh and spicy, with rich flavor.
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  Kung Pao Lychee Shrimp Balls

  Kung Pao Lychee Shrimp Balls feature fresh shrimp, lychee meat, peanuts, and scallions with garlic and ginger. Shrimp is blanched, then stir-fried with seasoned ingredients and coated in a sweet-sour Kung Pao sauce made of soy sauce, vinegar, sugar, rice wine, and starch. The dish shines with bright red color, tender shrimp, sweet lychee, and crunchy peanuts.
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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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  Stir-fried Local Chicken with Camellia Oil

  A dish featuring free-range chicken stir-fried with camellia oil, where chicken pieces are cooked in the oil to absorb its aroma, resulting in tender and flavorful meat.
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  Mashed Chili with Century Egg

  A spicy and flavorful dish from Hunan cuisine, made by stir-frying mashed chili peppers with century eggs for a rich, aromatic taste.
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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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  Stewed Bamboo Shoots in Oil

  Oil-braised smoked bamboo shoots is a dish primarily made with smoked bamboo shoots. The preparation involves soaking the smoked bamboo shoots in advance, slicing them into appropriate pieces, stir-frying them with hot oil and seasonings, and then adding water to braise until fully flavored.
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  Creamy Sweet Potato Noodles

  Stewed sweet potato noodles made with sweet potato starch, cooked in broth or water. After soaking, the noodles are simmered to create a rich soup with soft, chewy texture. Often enhanced with lean meat and vegetables for added flavor.
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  Xiaoxiang Stinky Crawfish

  Xiaoxiang stinky mandarin fish, made primarily from mandarin fish, is characterized by a unique aroma resulting from its special curing process. The fish is carefully cooked, yielding tender flesh with easily separable bones, and served with a specially prepared sauce that delivers a distinctive flavor.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Lotus Root and Pork Rib Stew

  Lotus root and pork rib stew is a slow-cooked dish featuring pork ribs and lotus roots. After blanching the ribs to remove odor, they are simmered with lotus roots in a clay pot with water and ginger until tender. The broth is rich, the meat is tender, and the lotus roots are crisp.
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  Scallion Stir-Fried Hand-Cut Lamb

  Scallion stir-fried hand-cut lamb is a dish of fresh lamb sliced thin and quickly stir-fried with scallion segments. Main ingredients include lamb and scallions, seasoned with ginger and garlic, cooked rapidly over high heat to keep the meat tender and the scallion aroma rich.
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  Spicy Pork Stir-fry with Local Flavor

  Bàmán Xiaochǎo Tǔ Zhūròu is a home-style stir-fry using native pork as the main ingredient, typically cooked with green and red peppers. The pork is sliced or cubed, marinated with rice wine and soy sauce, then stir-fried with chili and garlic, and finally seasoned with salt and seasonings.

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