Close

Xiang Pan Yi Hao · Authentic Hunan Cuisine (Sunac Store)

湘菜 · ⭐ 4.6

Units A1-1 (Levels 1–2), Building A1, Plot A1, Kunming Wanda City, Lerong Street, Majie Subdistrict Residents’ Committee

Dishes

• 

  Unify the World Beef Tendon

  A dish made with beef tendon slowly stewed with spices and seasonings, offering a rich, tender texture and deep flavor.
• 

  Traditional Chopped Chili Fish Head

  Ancient-style chopped chili fish head uses fresh fish head as the main ingredient, combined with辅料 like chopped chili, ginger, garlic, and green onion, steamed to perfection. The fish head is marinated first, then topped with chopped chili and steamed over high heat, making the flesh tender and infusing the chili flavor into the fish.
• 

  Braised Pork Belly in Clay Pot

  Braised pork belly cooked slowly in a clay pot with soy sauce, sugar, and wine until tender and flavorful.
• 

  Xinhuaang Stir-Fried Beef with Pepper

  A spicy and flavorful Hunan dish featuring tender beef stir-fried with peppers, known for its bold taste and quick cooking method.
• 

  Lemon Sichuan Fish with Sauerkraut

  Lemon sauerkraut fish features fresh fish slices cooked with sauerkraut and lemon slices. After boiling in broth or water, lemon adds acidity. The dish offers tender fish and a rich, tangy flavor.
• 

  Xiangshu Gang chili stir-fried with pork

  Zhangshu Port chili stir-fried with pork is made from Zhangshu Port chili and native pork. The small chilies are from Hunan, tender and mildly spicy. The pork comes from free-range pigs, using fatty and lean parts like belly or tenderloin. Cut chilies and pork into pieces, stir-fry together with salt and soy sauce over high heat until cooked through, preserving the original flavors.
• 

  Honghu Lotus Root Soup

  Honghu lotus root soup is made with fresh lotus roots and braised with pork ribs or chicken. The lotus roots are cut into pieces and cooked together with meat in water over low heat until the broth turns milky white, the lotus slices become soft, and the meat stays tender.
• 

  Minced Pork and Clam Steamed Egg

  A dish made with clams, minced pork, and steamed eggs, offering a rich blend of seafood and savory meat flavors in a silky egg base.
• 

  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.
• 

  Taro and Greens Pot

  Taro and greens stew is a slow-cooked dish featuring taro cubes and fresh greens. Simmered in water or broth until the taro is tender and greens are cooked through, then seasoned and served.
• 

  Fermented Black Bean and Salted Fish

  Fresh fish is marinated with fermented black beans and salt, then steamed. The fish has firm flesh and a rich, savory flavor with the distinct aroma of fermented black beans.
• 

  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.

Reviews