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Xun Wei Xiang (Jinpen Store)

湘菜 · ⭐ 3.6

No. 84 Jinpen South Road

Dishes

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  Stir-fried Boneless Pork

  Stir-fried boneless pork is a dish made primarily from lean meat removed from pork ribs or pork knuckles, combined with辅料 such as green peppers, red peppers, and garlic slices, quickly stir-fried in hot oil. To prepare, slice or dice the boneless pork and stir-fry it together with seasonings to maintain a tender texture and rich flavor.
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  Signature Pan-Fried Fish

  Signature Pan-Fried Fish is a traditional Chinese dish made with fresh fish, featuring a crispy exterior and tender interior. The fish slices are coated with starch and fried in hot oil until golden brown, offering a deliciously crispy and flavorful taste.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Minced Pork with Radish

  A classic Chinese dish made with minced pork and radish, stir-fried and simmered to perfection for a savory, satisfying flavor.
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  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
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  Chen Tan Duan Chao Da Yu Tou

  Fresh fish head stewed with aged chili paste, tender and spicy, a signature Hunan dish.

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