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Xiao Xiang Lou · Hunan Cuisine (Da Cheng Lu Branch)

湘菜 · ⭐ 4.8

No. 21, Dacheng Road

Dishes

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  Dry-Loaded Rice Noodle Pot

  Dry捞 Noodles Pot is a dish primarily made with rice noodles, which are cooked using specific techniques to achieve a dry, fragrant, and flavorful texture. To prepare it, the noodles must first be soaked until soft, then thoroughly mixed with seasonings before being placed in a pot and slowly heated until cooked through, preserving their dryness and rich aroma.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Signature Meat Soup Rice Bowl

  Signature meat soup rice is made with pork or chicken broth, simmered with rice until soft, allowing grains to absorb the rich flavors. Key ingredients: pork, chicken, rice, and a touch of scallions and ginger. First, meat is stewed to create a flavorful broth, then rice is added and cooked together for a harmonious soup-rice blend.
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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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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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  Spicy Hunan-style Chicken Offal Stir-fry

  Xiang-style stir-fried chicken offal features chicken heart, liver, and gizzard as main ingredients, seasoned with chili, garlic, ginger, and green onion, quickly stir-fried at high heat.
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  Stir-fried Yellow Beef with Smoke Flavor

  Stir-fried yellow beef with smoke is a dish made from yellow beef and vegetables like green pepper, red pepper, and onion. Beef slices are marinated and quickly stir-fried with vegetables to keep the meat tender and veggies crisp.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Bamboo Basket Tofu Noodles

  Bazi扁豆丝 is a home-style dish made primarily with fresh green beans. The green beans are sliced into细丝 and stir-fried with garlic, chili, and other seasonings. The dish has a bright color, tender bean threads, and a unique flavor from its special seasoning.
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  Changsha Stir-Fried Pork

  Changsha stir-fried pork with green peppers is a Hunan specialty. Pork belly slices are stir-fried to release oil, then mixed with green peppers, garlic, and ginger, seasoned and cooked quickly for tender, non-greasy meat and crisp peppers.
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  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.

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