As a Hunan cuisine brand founded in Shanghai in 2002, Wangxiangyuan has won the honors of "Hunan Cuisine Leading Enterprise", "Top Ten Catering Brands in China's Catering Industry" from 2014 to 2016, "Top 100 Chinese Catering Enterprises", "China Food and Health Seven Star Award", and "Popular Hunan Cuisine Restaurant of the Year" of Olive Chinese Restaurant in 2017. Wangxiangyuan is positioned as a mid-to-high-end boutique urban Hunan cuisine, with 32 stores in Shanghai alone and nearly 100 branches across the country. As the largest chain brand Hunan restaurant in Shanghai, its leading position in Shanghai's catering industry is unshakable.

Wangxiang Garden insists on taking the core ingredients from Hunan, and there will be a special food inspection group to "hunt for treasures in Xiaxiang" every autumn. Walking all over Huxiang, especially in Xiangxi, and going deep into the countryside to seek the most authentic ingredients. Different from the traditional impression of Hunan cuisine that is heavy on oil and spicy, the concept of Wangxiang Garden is to make diners "spicy and comfortable", focusing on healthy and green Hunan cuisine, and not overly pursuing heavy taste cooking methods. Since the end of 2017, the restaurant has been using green and healthy camellia oil, using pure physical preparation methods without additives, trying its best to ensure the health and purity of the oil.

The restaurant's two signature dishes are Xiangxi Overlord Frog and Mandarin Duck Fish Head King. The overlord frog uses a novel hot pot shabu-shabu method to soak the fried bullfrog in a spicy soup garnished with lemons, which is full of portions. The frog meat is firm and firm, the combination of chili pepper and Sichuan pepper makes the whole dish spicy and layered, and it is also served with refreshing ingredients such as lettuce and bean skin, which is worth trying. The head of the mandarin duck is split in half, with red peppers on the left and green peppers on the right, and the bright and contrasting colors are enough to catch the eye. The plate is also topped with side dishes such as taro, and served with egg noodles to fill your stomach.

In addition to the two signature dishes, Wangxiangyuan also selected ten classic Hunan dishes that are well-known to the Chinese people, and launched the restaurant's top ten signature dishes. The spicy and comfortable pork knuckle is also accompanied by green and red chili peppers, which enriches the taste and enhances the appetite. The pork knuckle is chopped to a size suitable for the mouth, the pork skin is smooth and tender, the muscles are elastic, and the spicy taste just neutralizes the greasy taste of the pork knuckle. Farmhouse fried pork seems simple, but it can best test whether a Hunan restaurant is authentic enough. It is necessary to choose fat and thin pork slices that are not too tight, stir-fry the oil to lock the flavor after stir-frying on high heat, and fry the chili pepper until it is fragrant and soft and can not be drained, which is a great test of the heat. The stir-fried pork in Wangxiang Garden is diced meat, which is made of marinated meat and has its own salty flavor and is very good for rice. The camellia oil Dongting hemp duck is not greasy in the mouth, the duck meat is stewed softly, and the bone and meat are separated in one bite, which is very flavorful, suitable for the elderly and children. The original steamed chicken has the flavor of Cantonese stewed soup, and it is stewed with wolfberry and red dates, and steamed in a steam pot to better lock in the moisture in the soup, retaining the original flavor of the chicken to the greatest extent. Two starting points of cumin ribs, served with lime. The cumin is crispy and fragrant in the mouth, but the meat on the edge of the bone is slightly woody, so diners with bad teeth should be cautious.

Wangxiangyuan has a large number of branches in Shanghai, most of which are located in shopping malls. Focusing on the dining environment of the urban Hunan restaurant, the restaurant layout is simple and bright, without too many traditional Hunan elements decoration. The service staff of the restaurant is highly mobile, and the newly appointed service staff are not familiar with the dishes, and the ordering procedures are slightly rusty and unprofessional, which shows that the group's training is not in place. The restaurant recommends using a mobile phone to scan the code to order, and most branches have private rooms, each box can accommodate about 12 people, and advance reservations are accepted.