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Yuanxianghui (Yuan Universe Industrial Park Branch)

特色菜 · ⭐ 4.3

Fujin Building, Xixing Subdistrict

Dishes

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  Five-Year-Aged Signature Wine-Scented Meat

  Premium pork belly marinated in aged white wine for five years, then slowly braised. Tender texture with rich wine aroma and melt-in-the-mouth flavor.
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  QianDao Lake Fish Head (Large Portion)

  Fresh fish head from QianDao Lake, simmered with tofu, ham, and mushrooms, resulting in a creamy broth and tender fish meat.
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  Double Pepper Sea Cucumber Stir-Fry with Pork

  Double pepper sea cucumber stir-fry with pork features sea cucumber, green and red peppers, and lean pork, quickly stir-fried. The sea cucumber offers a tender, gelatinous texture, while the peppers add crisp freshness and the pork brings rich aroma. Simple and fast preparation highlights natural ingredients.
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  Sichuan-style Frog with Perilla in Hot Pot

  Dry-fried purple basil bullfrog features tender bullfrog meat with fragrant purple basil leaves, green and red peppers, and onions, stir-fried quickly at high heat for a flavorful dish.
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  Imperial Field Handmade Dough Drop Soup

  Imperial Field Handmade Dough Drop Soup is a traditional noodle dish. The main ingredients are high-gluten flour, water, and salt, which are kneaded by hand into a smooth dough and left to rest. The dough is then pinched or cut into small pieces and cooked directly in boiling water or broth. The dough drops have a chewy, al dente texture and irregular shapes, easily absorbing the flavor of the soup. They are often cooked with vegetables, meat, or seafood to make a soup or stew. The key lies in achieving the right dough consistency and mastering the hand-pinching technique.
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  Handmade Shrimp Soup with Bai Shui Yang Tofu

  A dish made with shrimp broth and soft tofu, rich in flavor and texture.
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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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  Braised Fresh Shiitake Mushrooms

  Braised Fresh Shiitake Mushrooms is a home-style dish featuring fresh shiitake mushrooms as the main ingredient. The primary method involves stir-frying cleaned mushrooms with ginger and garlic slices in hot oil until fragrant, then adding light soy sauce, dark soy sauce, sugar, and a small amount of water. The dish is simmered over medium-low heat until the mushrooms absorb the flavors and the sauce thickens. The finished dish has a glossy appearance, with tender mushrooms and a rich savory taste.
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  Liyang Huashi Fragrant Tofu

  A Hunan specialty dish made with local fragrant tofu, stir-fried with chili, garlic, and scallions for a spicy and aromatic flavor.
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  Spicy Stir-Fried Organic Chili with Local Pork

  A classic Hunan dish featuring stir-fried organic chili and local pork, delivering a spicy and savory flavor profile.
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  Stir-Fried Yellow Beef

  Stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, quickly stir-fried with辅料 like green onions, ginger, and garlic. The beef slices are marinated and then stir-fried at high heat with vegetables to keep the meat tender and flavorful.
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  Jade Green Lamb Tallow White Jade

  Made from fresh lamb fat, slowly cooked at low temperature, sliced and paired with green peas and soft tofu, then steamed. Delicate texture, fresh and light flavor, highlighting natural taste.
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  Crimson Passion Fruit

  A refreshing dessert made from passion fruit, sweetened with syrup and a hint of lemon juice. The vibrant color resembles rouge, often served chilled or as a garnish.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Spicy Bamboo Shoots with Original Flavor Nanzhai

  Fresh bamboo shoots are marinated and steamed to make Spicy Bamboo Shoots with Original Flavor Nanzhai, retaining their crisp texture and natural aroma. The finished product is pale yellow, firm in texture, with a mild, slightly sweet aftertaste highlighting the ingredient's natural flavor.
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  Sour Radish with Intestines

  Suan Luobo Fei Chang is a dish made primarily from pork intestines and sour radish. After cleaning and blanching to remove odor, the pork intestines are stewed or stir-fried with sliced sour radish and seasoned appropriately. The finished dish features a rich sour aroma and tender, soft pork intestines.
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  Blue Swimming Crab

  Fresh green crab is the main ingredient, steamed or boiled after cleaning to retain its natural flavor. Ginger slices and scallions are often added to remove fishy odor, while garlic, yellow wine, or other seasonings enhance the taste.
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  Abalone Eggplant

  A Chinese dish featuring eggplant and abalone, stir-fried or braised with savory sauce for a rich, umami flavor.
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  Stir-fried Crisp Tripe with Yellow Gung椒

  Huang Gong椒 Stir-fried Crispy Tripe is a dish made with Huang Gong椒 and pork tripe. The tripe is sliced after preparation and quickly stir-fried with fresh Huang Gong椒. Garlic and ginger are typically added for aroma, preserving the crisp texture of the tripe and the fresh spiciness of the chili.
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  Black Truffle Stir-fried Three Mushrooms

  A dish featuring shiitake, oyster, and enoki mushrooms stir-fried with black truffle, delivering a rich, earthy flavor and delicate texture.

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