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Qu Yuan Jiu Lou (West Fourth Branch)

湘菜 · ⭐ 4.1

No. 109, Xisi South Street (near Qingfeng Baozi Shop)

Dishes

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  Dong'an Chicken

  Dong'an chicken is a dish made with chicken as the main ingredient. Tender chicken pieces are blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and seasoned with vinegar, sugar, and soy sauce. Finally, sesame oil is drizzled on top for a fresh and tender taste.
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  Zilong's Robe Removed

  Zilong Tuo Pao is a dish featuring pork tenderloin. Thin slices are coated in starch paste, deep-fried until golden and crispy, then stir-fried with scallions, ginger, and other ingredients, finished with a savory sauce. Golden color, crispy outside and tender inside, rich flavor.
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  General Tso's Chicken

  General Tso's chicken is a Chinese dish primarily made with chicken, typically using chicken thigh meat cut into pieces. After marinating, the chicken is deep-fried until crispy on the outside and tender on the inside. It is then stir-fried with vegetables such as onions, green peppers, and red peppers, and seasoned with a specially prepared sauce. The sauce is made from soy sauce, sugar, vinegar, ginger, garlic, and chili, giving the dish a rich and complex flavor.
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  Dry-Braised Yellow Croaker

  Dry-burned yellow croaker is made with yellow croaker as the main ingredient. The fish is first marinated to absorb flavors, then pan-fried until golden brown on both sides. It is then slowly braised with scallions, ginger, garlic, and seasonings until the sauce thickens, resulting in tender fish and a rich, fragrant broth.
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  Mao-style Braised Pork

  Mao-style braised pork is a dish made primarily from pork belly, prepared through processes 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 meat is slowly stewed until tender. Finally, the sauce is reduced to intensify the flavor.
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  Xiang-style Stinky Tofu

  Xiang-style stinky tofu is made from tofu fermented into a base, then fried until crispy outside and tender inside. Served with chili sauce, garlic paste, and cilantro for a unique flavor.
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  Xiangchu Little Yellow Beef

  Xiangchu Xiaohuangniu features fresh yellow beef sliced and marinated, stir-fried with onions and green peppers for a savory dish.
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  Sugar Cake

  Sugar cake is a traditional dessert made primarily from flour and sugar. First, mix flour and water to form a dough, then combine sugar with a small amount of flour to create the filling. Divide the dough into small pieces, roll each into a flat circle, wrap around the sugar filling, and flatten again into a round cake shape. Finally, cook on a flat pan until both sides turn golden brown.
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  Tea Oil Chopped Chili Fish Head

  A traditional Hunan dish featuring a fresh fish head stir-fried with chopped chili and tea oil, delivering a rich, spicy flavor.
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  Spicy and Sour Tripe Tips

  Sour and spicy tripe is a dish made primarily from pig's stomach. After cleaning and slicing, the tripe is blanched in boiling water to remove odor, then stir-fried with chili, vinegar, ginger, and garlic. It has a crisp and tender texture with a perfectly balanced sour-spicy flavor.
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  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth crispy bamboo shoots is a dish made primarily from fresh, tender bamboo shoots cooked in chicken stock. After blanching, the bamboo shoots retain their crisp texture and absorb the rich, aromatic flavor of the chicken broth during stewing. The preparation involves minimal seasoning to highlight the natural taste of the ingredients.

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