Xiangfei is a special Hunan restaurant opened by three architects. The new store in Binjiang was opened in mid-2017, designed by the proprietress herself, and the environment is very elegant and elegant. Xiangfei is well-known in the Binjiang area, with the environment of a literary and artistic Western restaurant, but it is produced with traditional and authentic Hunan cuisine, which is contrasting but fascinating.
According to the owner, most of the raw materials and accessories for the dishes in the store are purchased and flown in from Hunan. Promise not to put any additives, but to stew dishes with onions, ginger, garlic, chili peppers and other accessories. Prepared by a local chef in Hunan, the double pepper fish head is Xiangfei's signature dish. Freshly killed fish heads and precise steaming time make the serving speed a bit slow, so diners need to wait patiently. The meat of the fish head is fresh and tender, the red and bright chopped pepper and the spicy pickled pepper penetrate into the fish meat, dip the soup base to eat more flavor, and finally serve with a bowl of clear water, which just neutralizes the spicy nature of the fish head. Hand-grabbed lamb chops are a rare meat in other Hunan restaurants, bright red peppers and golden garlic are spread on the roasted lamb chops that are crispy on the outside and tender on the inside, the actual spicy degree is only slightly spicy, and the mutton still has a slight smell. Xiangfei money egg is a special dish with a high order rate in the restaurant, the boiled egg is sliced and then fried again, the egg white has the elasticity and crispy aroma of the oil, which makes people taste fragrant.
In addition, the basic dishes in the store are mainly Liuyang flavors. Liuyang cuisine is known for its stir-fried sausages, tiger skin peppers, tea oil flavored chicken, stir-fried Youxian fragrant dried and other classic stir-fried dishes in the store, all of which have a strong flavor of fireworks and are appetizing. The steamed dishes other than the stir-fry series are suitable for diners who are not very spicy, and steamed eggs with clams, steamed pork belly, dried beans with pork belly, and steamed cured meat are all suitable choices for all ages. In order to take care of the public diners in Hangzhou to a greater extent, the restaurant has also launched non-spicy public dishes. Among them, stewed fish with ginger and shallots, steamed sea bass, and steamed pork ribs with taro are all classic home-cooked dishes, as well as refreshing ingredients such as stir-fried shredded potatoes, stir-fried lotus root shreds, and stir-fried Huaishan with fungus, so that diners who don't like greasy, fresh and spicy tastes have more choices.
The decoration environment in the restaurant is simple and literary, and the Nordic-style chandeliers, cabinets and other decorations create a warm and elegant dining environment, which is more like a warm western restaurant. The dining area of the restaurant is not large, and the distance between adjacent tables is small, so it will be slightly crowded when there are many people. Another unfortunate experience is the lack of staff, the warm attitude but the inefficient service, and the slow serving speed, so diners need to be patient.
