Ping Jian, the founder of Xiangjun Mansion, is a famous master of Hunan cuisine, has served as the general manager of Changsha Fire Palace Restaurant, Shuangyanlou Restaurant and Quyuan, the classic theory on the Internet - the three-point kitchen management method has been widely reprinted, and the Xiangjun Mansion founded by it is a major symbol of Hunan cuisine enterprises, and there are currently more than 10 direct stores in the country. As a mid-to-high-end restaurant of Hunan cuisine in Beijing, Xiangjun Mansion naturally does not dare to slack off on the level of dishes. In any restaurant is no exception, the basic dish farmhouse fried meat, the pork belly is moderately fat and thin, and the stir-fry is not greasy or firewood, and it is commendable that the pepper here is not too spicy, unlike other houses that can only be used as a side dish decoration, and I dare not eat it; The signature steamed fish head with chopped pepper has two flavors, double pepper and chopped pepper, the size of the fish head is very large, and the fusion of the soup soaked in the spicy flavor of the fish is perfect, but unfortunately the noodles need to be paid for at your own expense, which is slightly inferior to the Cui Qing Restaurant; Hunan-style braised pork is also a very popular dish, with a sweet aftertaste and a large portion, but the production has not been stable in recent years. For Yu Xiaoxiang Mansion, its dishes are relatively single-minded and not too mixed. Xiangjunfu unifies raw materials, image, products and prices in enterprise management, so that the quality of dishes in each directly operated store can be guaranteed. The second floor of Xiangjun Mansion is a private room, and the third floor is a hall, and the dining environment is a typical Chinese business banquet style.