Xiang Shang Xiang

Old water duck prepared using a braising process. The duck meat is firm, with a rich soy sauce flavor and a unique taste. It's a classic cold dish.

Crispy fish maw is tossed with Qiubei chili peppers. The texture is crisp and tender, spicy and appetizing, with a fresh and fragrant flavor.

Organic cauliflower stems are tossed with cilantro and pine nuts. The texture is crisp and refreshing, with a balanced savory flavor. It's a healthy cold dish.

Selected Hainan Flower Snails, marinated in a secret sauce. The meat is Q-bouncy, fresh, and delicious, with a savory and flavorful taste, perfect as a snack with drinks.

Sweet Yantian shrimp is cooked with crisp lotus root slices. The flavor is spicy, with rich texture.

Zhangjiajie specialty dish made with sweet potato noodles formed into tuo shapes. The texture is soft and Q-bouncy, seasoned with spicy flavors for an authentic taste.

A classic Hunan mashed dish. Preserved eggs, chili peppers, and steamed eggplant are mashed together in a mortar. The texture is smooth, spicy, and savory, very appetizing.

Huaihua specialty flavor. Smoked frog legs with firm, dry, and fragrant meat. The more you chew, the more flavorful it becomes.

Peeled cherry tomatoes are made to resemble lychees. They are sweet, sour, and juicy, refreshing and palate-cleansing. A delicate appetizer-style dessert.

Tender kai-lan sprouts are paired with perilla and bayberry. It's sweet and sour, with the unique aroma of perilla, refreshing and appetizing.

Selected fresh beef brisket stewed with Dalian sea cucumber. The soup is rich and delicious, the sea cucumber is tender, and the beef is fresh.

Thick 6-head fish maw is stewed with pickled radish. The soup is sour and appetizing, the fish maw is smooth and gelatinous, rich in collagen.

A rich milky white broth made from crucian carp, stewed with de-boned fish head and fish fin. Bean aroma blends with fish freshness for a rich and delicious taste.

De-boned fish head is stewed in a rich crucian carp broth, with perilla for flavor. It's fresh with a unique fragrance.

Golden hook fin is stir-fried with ham, dried scallops, and other ingredients in chopped chili. It's fresh, spicy, and crisp, served with crispy rice porridge for a rich texture.

Precious Zhangshu Port chili peppers are stir-fried with sea cucumber, served with stone pot rice. The aroma is enticing, the spiciness is mild, and the sea cucumber is flavorful.

De-boned 8-year-old Heshou turtle stewed with Xiangtan lotus seeds. The soup is rich in collagen and has a deep, mellow flavor, making it nourishing and healthy.

Xiangxi-style pickled radish stewed with pork tripe and fish maw. The soup is milky white, sour and appetizing, with tender pork tripe and smooth, gelatinous fish maw.

Sea cucumber and phoenix claws are cooked with a large amount of old ginger and devil peppers. The ginger and spicy flavor is strong and stimulating, and the sea cucumber is tender and flavorful, suitable for those who prefer intense flavors.

Signature chopped chili fish head. Made with a large reservoir fish head, steamed with various chilies. The fish meat is tender, and the spicy flavor is layered and intense, making it exhilarating.

Beef brisket and taro are slow-cooked. The taro absorbs the meat juices, becoming soft and sweet. The beef is tender and flavorful, and the broth is fresh and rich.

Classic crispy roast duck. The skin is crispy and melts in your mouth, while the meat is tender and juicy. Served with pancakes, shredded scallions, and sauce for a rich flavor experience.

Creative spring rolls filled with roast duck meat, stinky tofu, and pickled radish. The wrapper is crispy, and the filling has a unique flavor, a blend of stinky and savory.

Stir-fried with top-grade Zhangshu Port chili peppers and rich, gelatinous turtle skirt. The chili peppers are fragrant and mildly spicy, while the skirt is tender and chewy.

The fragrance of Zhangshu Port chili perfectly combines with the freshness of abalone. The texture is tender and fresh, with a hint of spice to enhance the flavor.

High-grade sea cucumber segments are stir-fried with Zhangshu Port chili peppers. The sea cucumber is tender and flavorful, and the chili adds a unique spicy flavor.

Tofu skin shreds are processed with hot oil, releasing a rich scallion and chili aroma. The texture is soft and chewy.

Roche shrimp is sweet and tender, cooked in a stone pot with Zhangjiajie's special fried chili. The shell is crispy, and the flavor is rich and spicy.

Selected high-quality yellow beef, stir-fried over high heat for eighteen seconds to maintain its ultimate tenderness, accompanied by the aroma of celery and chili.

Layered pork belly is steamed or braised with fermented black beans and chili powder. The meat is tender and not greasy, with a rich savory sauce, very appetizing.

A famous Hunan dish made with local chicken, a large amount of ginger shreds, and vinegar. It's sour, spicy, fresh, and fragrant, with tender chicken, appetizing and refreshing.

Pork belly with skin is stir-fried with Hengyang camellia oil. The skin is Q-bouncy, the meat is tender, served with yellow tribute peppers. It's spicy and fragrant without any gamey taste.

Stewed with Dongting Lake lotus root and local pork ribs. The lotus root is soft, fragrant, and sweet, and the soup is clear, sweet, and delicious, rich in nutrients.

Sweet white loofah is stir-fried with fresh clams. The flavor is light and fresh, the loofah is tender, and the clams are plump.

Hengyang specialty rice noodles. The broth is made from crucian carp, fresh and milky white, served with tender rice noodles and fish meat, with a fresh and fragrant taste.

Hunan's most classic home-style dish. Selected high-quality chili peppers are stir-fried with local pork slices. The pork slices are tender, the chili is fresh and spicy, with full wok hei.

Crystal clear Xiangxi cured meat wrapped with vegetables. The texture is savory, crispy, and refreshing. The cured meat flavor is rich but not greasy, and the presentation is exquisite.

De-boned turtle is stewed with sweet potato noodles. The noodles absorb the rich turtle soup, becoming smooth and slippery, while the turtle meat is tender.

Crispy cellared pickled cabbage is stir-fried with tender squid slices. It's sour, spicy, and appetizing, with chewy squid and a unique flavor.

Cured beef brisket is combined with mushrooms and steamed with camellia oil. The mushroom and meat aromas blend, with a unique smoky flavor.

Taojiang specialty lettuce is shredded and stir-fried, maintaining its greenness and crispness. It is lightly sweet and refreshing.

Sweet potato has a soft and starchy texture, stir-fried with red skin garlic sprouts. The garlic flavor is rich, simple yet full of flavor.

Xuelihong is savory and delicious, stir-fried with crisp green sprouts. The texture is layered and distinct, savory and perfect with rice.

A combination of two crisp ingredients: crispy bamboo shoots and mung bean sprouts are stir-fried over high heat. The texture is extremely crisp, refreshing, and cuts through richness.

Old pumpkin is baked in a clay pot until soft and sweet. Garlic and shallots are added for fragrance. It's savory and sweet.

A classic Hunan vegetarian dish. Cabbage is hand-torn into pieces and stir-fried over high heat. The texture is crisp and tender, savory, and slightly spicy, with a wok hei aroma.

Seasonal fresh vegetables are stir-fried, preserving their original flavor. Light and healthy.

Special fish noodles with a chewy texture, stir-fried with purslane and chives. The freshness of the fish combines with the aroma of wild vegetables.

Hunan rice noodles with pickled radish stir-fried beef topping. The pickled radish is sour and appetizing, the beef is tender, and the broth is rich.

Hengyang specialty rice noodles. The broth is made from crucian carp, fresh and milky white, served with fine rice noodles, with a fresh and fragrant taste.

Traditional Hunan snack. Glutinous rice balls are deep-fried until golden, coated with powdered sugar. Crispy outside, chewy inside, sweet and delicious.

Changsha's most famous snack. Smelly to smell, delicious to eat. Crispy outside, tender inside, drizzled with special spicy sauce, served with cilantro and preserved radish.

Fried rice with wild rice has a chewier texture. Fermented chili gives the rice a unique sour, spicy, and wine aroma, with a distinctive flavor.

Potstickers with a golden-brown crispy bottom. The filling is local pork and Chinese cabbage, tender and juicy.

A steamed cake made from fermented rice batter, pan-fried until slightly browned. It's soft, fluffy, and sweet, with a hint of fermented rice aroma.

Rice porridge with a fragrant, crispy bottom layer. Thick and rich, with a strong rice aroma, it's warm and comforting.

Steamed fluffy white rice.

Crystal clear ice jelly with diced fruits and dried fruits. It's cool, smooth, sweet, and sour, perfect for relieving spiciness.

A drink made from Xinhua Huangjing and honey pomelo. It's nourishing for the throat, with a rich fruit aroma, and a balanced sweet and sour taste.

A nourishing and beautifying dessert. Bird's nest is stewed with fine lotus root powder. The texture is smooth and thick, lightly sweet and not greasy.

Homemade yogurt with milk skin, rich in milk flavor, served with sweet sugar dumplings. The texture is rich, and the taste is sweet and sour, whetting the appetite.