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Xiang Bangwang Hunan Cuisine (Shuian Xincheng Branch)

湘菜 · ⭐ 3.9

Unit 28-3, Building 28, Shuian Xincheng

Dishes

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  Double Pepper Fish Head

  Double Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  Spicy Pork Intestines in Dry Pot

  A spicy Sichuan dish made with pork intestines stir-fried with dried chilies, garlic, and ginger, delivering a rich, aromatic flavor.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Xiang-Style Preserved Pork Face

  Xiang-style cured pork face is made from pork face, seasoned with salt, Sichuan pepper, chili, then air-dried or smoked. Before eating, steam or boil until tender, offering a chewy texture with rich smoky and spicy flavors.
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  Lotus Root Balls with Pearl

  Lotus root meatballs are made by mixing mashed lotus root with pork mince and starch, then shaping into balls and cooking until golden. Crispy outside, tender inside.
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
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  Bàowáng Máo Xuè Wàng

  Bawang Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or boiled first, then simmered in a special spicy麻 (ma) sauce, finished with Sichuan pepper and chili oil.

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