Speaking of Xiangai, not many people may know about it, but when it comes to Wutong, it was once the vane of Beijing's courtyard restaurants. As a fashionable Hunan cuisine brand under Wutong, Xiangai is a dark horse in the fierce competition in Beijing's Hunan cuisine industry, and its garden-style design style and exquisite taste are its biggest trump cards. In fact, even if the environment is ignored, its Hunan cuisine is already impeccable, and if there is a real drawback, it is probably that the menu contains too many other cuisines. Different from other Hunan restaurants, each dish is the same spicy, and Xiangai's dishes have a rich interpretation of spicy, whether it is the sour and hot pickled pepper, the fresh and spicy red pepper, or the pure spicy millet pepper can play its unique role in the dishes in which it is located. Its signature Dongting Lake steamed fish head, the fish head is airlifted, the more the additive-free fish meat tastes, the more tender and delicate it feels, and the spicy and fresh aroma of the soup can open your taste buds when you drink the first bite, the noodles that come with it are eaten with the soup, it is very enjoyable, it is generally sold for 298 yuan and a half, but half a portion of the fish head is enough for two people to share, the disadvantage is that the fish head takes a long time to make, it takes about 50 minutes, it is best to book in advance; A product of the meat is a rare non-spicy delicacy in the Hunan restaurant, but also the signature dish of Hunan love, the selection of fresh pork using the method of braised pork, each piece of meat crystal clear, chewing just between soft rotten and firewood, ingenious is the meat bottom pad of Hunan characteristics of the small sour Ding will just neutralize the greasy fat of the meat, make it refreshing and appetizing, no matter how much you eat, you will not get tired, 108 yuan / case; Shaoshan stir-fried pork is also a must-order item, and the green peppers and meat slices are stir-fried spicy and delicious. In addition, the creative dishes of Hunan cuisine are also worth trying, Jintang fishing line is a delicacy that Hunan loves to improve greatly, after the fish meat is constantly beaten, coupled with the refining of some ingredients, the fish meat becomes very strong, the soup is thick and belongs to the milk soup system, and the taste is similar to abalone juice; The durian popsicle dessert after the meal is also particularly creative, with a milky flavor and durian flavor, and the popcorn wrapped in the outside is very crispy and sweet, only after tasting it can you understand the reason for its high popularity. Whether it is the elegance of the Phoenix Hui store or the low-key delicacy of the Gongti store, the environmental design of Xiangai is not in line with the prosperity of traditional Hunan restaurants, which also shows its aesthetics of keeping up with the trend and making it unique among Hunan restaurants. The service commensurate with the environment also has to be mentioned, from the welcome, the reception to the order is very professional, will remind the guests of the meat and vegetarian matching and taste matching, the language is polite, will not give people the feeling of sales. There is a free parking space at the door, a 10% service charge for the hall, a 15% service charge for private rooms, and a corkage fee of 100 yuan for bringing your own wine. Of course, Xiangai takes the high-end route, which is the highest per capita in Beijing's Hunan restaurants, suitable for business banquets and occasional gatherings of three or five friends, and can also undertake weddings and birthday banquets.