The Xiang kitchen (Xiang Chu Fang)

Sea bass fillets simmered in a broth seasoned with pickled mustard greens, offering a mellow, sour, and salty flavor that is refreshing. The fresh, tender fish pairs perfectly with the broth.

A hot pot dish combining the sweetness of fish and the aroma of goat meat, with a rich and nutritious broth.

Large fish grilled to perfection, seasoned in Chinese style with a smoky aroma from grilling and spices. The fish is firm and sweet.

Sea bass simmered in a spicy red broth, seasoned with chilies and spices for a hot and savory taste, similar to Sichuan style.

Tender prawns stir-fried with a sweet and sour sauce, offering a balanced, mildly sweet and sour flavor that's easy for all ages to enjoy.

Kung Pao style stir-fried prawns with dried chilies and crunchy peanuts, offering a rich, savory, and slightly spicy flavor.

Crispy battered prawns coated in a salted egg yolk sauce, providing a crispy exterior and tender interior with a rich, savory egg yolk flavor.

Crispy fried prawns tossed with dried chilies and aromatic spices, offering a spicy and crunchy delight.

Prawns stir-fried with salt, pepper, and various spices, perfectly savory and salty, with a fragrant aroma of garlic and pepper.

Mixed seafood stir-fried in a rich sauce, served sizzling on a hot plate, releasing an enticing aroma.