The restaurant was officially opened in 2005, originally named "Yueyanglou Hunan Restaurant", and officially changed its name to "Manxianghui Yueyang Building" in 2016. The word "Yueyang Building" is still retained, which shows the inheritance and ambition of its founder, Mr. Xie Yongjun, for Hunan cuisine. He took the lead in opening his first Hunan restaurant in Shanghai 20 years ago, and now he has created a restaurant chain brand with several branches in Yueyang, Shanghai, Beijing and other places. To be able to open Hunan restaurants from Shanghai to Hunan, in addition to the support of strong brand strength, authentic production is also indispensable, which shows the strength of Xianghui Yueyanglou Hunan Restaurant in Shanghai.

Manxianghui Yueyanglou claims to attach the most importance to the production of Hunan cuisine. A small label is attached to the edge of the serving plate indicating the number of chefs who have made it. After eating, the dishes with bad feedback from the guests will be returned to the back kitchen immediately, so that the chef in charge can make a satisfactory dish according to the customer's feedback. Although this feedback process is sincere and distinctive, most diners don't care about it and practice it.

The restaurant's signature dish is the two-color fish head with chopped peppers, which is bright with the red of the chopped peppers and the green of the green onions. Fish head on the Chinese table means good luck, so this dish should not only be delicious but also take into account the shape. According to the waiter, the fish heads are all made of tarpon fish that are more than 3 years old in Dongting Lake, and they are killed on demand. With the secret chopped pepper, the taste is fresh and spicy, and the spiciness of the whole dish is not too strong, and it still retains a little sourness, which is worth a try. However, the hand-rolled noodles are inferior, and the noodles taste average, without the unique characteristics of Hunan noodles. Another dish of iron plate razor clams is also excellent, the delicious taste called "Shih Tzu tongue" by the ancients is boiled in hot oil on the iron plate, and the garlic meat flavor is about to come out, and the large sandless clam meat is extremely delicious, which is the flavor of Hunan seafood.

The restaurant's stir-fry dishes are of a relatively high standard, and the chef has a good grasp of the heat of the stir-fry. Leek loach is an indispensable delicacy in the autumn countryside of Hunan. The fatty loach still retains its intact flesh after stir-frying, and it is full and salty and fragrant in one bite. The leeks not only dispel the fishy smell of loaches, but also add freshness to the whole stir-fry, which is appetizing and refreshing, and is very delicious with rice. The pork is fried on a large heat and blended with the aroma of fresh chili peppers, which is simple and delicious. Hot and sour chicken offal is a very authentic Changsha method, chili peppers are cut into small minced pieces, and the chicken offal is fully flavored after stir-frying, and the heat is enough and will not be bitter. Hunan fried rice is diced with bacon inside, and the rice grains are hard at first taste, but the more you chew, the more fragrant it becomes, and it has a unique flavor. His simple rice also left a deep impression on the diners, fragrant and glutinous, and the taste was very good, and it can be seen that a lot of thought has been put into the selection of rice.

At present, there are three branches in Shanghai, and the oldest and most popular one is the Hangdong Road store, where there are many people waiting for a table. In contrast, the less trafficked Qi Blanc, located on the fourth floor of Powerlong City Plaza, is a different world from the low-key storefront. The antique imitation Yueyang Building decoration puts people in the historical trend, and the lighting tables and chairs are all ancient styles, even if they are wearing Hanfu, they do not feel out of harmony. However, during the Chinese New Year, the Dongting fish promised to be airlifted could not be supplied, and local fish from Shanghai was used, and the waiter told the truth after the diners tasted the fishy smell, and the stability of its production needs to be investigated. It is hoped that the person in charge of the restaurant will supervise in place and do not violate the purpose of the restaurant. Powerlong City offers 2,500 parking spaces with free parking for 4 hours. Reservations are not accepted for tables in the lobby, so it is best to arrive early. The waiters in the restaurant are smiling, meticulous and clean, but the service is a little rushed when there are many people, and the diners need to wait patiently.