When it comes to Hunan restaurants in Chengdu, the first thing that many locals think of is the new Hunan Ji. Founded six years ago, Xin Xiang Kee is a creative restaurant of Sichuan and Hunan cuisine, with a number of branches in Chengdu, and Xin Xiang Kee focuses on a new style of Hunan cuisine that combines Hunan cuisine and Sichuan cuisine.
One of the major characteristics of Hunan cuisine is that it is very easy to eat, which can be confirmed in the new Hunan Ji. The signature dish is a DIY sauna fish head, which is made with a variety of fermented sauces such as bell pepper and millet pepper, which is not only a great partner for fish head, but also delicious for rice. The DIY sauna fish head is freshly simmered and cooked, and the restaurant has prepared a timer for each table, and expect to wait about a quarter of an hour. It should be noted that due to the freshness requirements of the fish head, the restaurant has a limited supply of fish head every day, and diners who go later are advised to call in advance. Also the popular king of Xinxiang Ji is pork ribs and shrimp, with ten kinds of spices marinated pork ribs and fried white shrimp piled up in the whole rectangular dry pot, and then put potatoes, onions and other vegetarian dishes, which is more abundant.
Stir-fried yellow beef is one of the most typical Hunan dishes. Yellow beef combined with a small amount of celery, and then accompanied by red peppers, the meat is tender and spicy, this is the "18-second fried yellow beef" of Xinxiang Ji. The reason for the name is that the proper oil temperature is used during the stir-frying process, and it is claimed that the yellow beef slices only need to be stir-fried for 18 seconds to get out of the pan. In addition, the restaurant's secret braised pork, Chen Tan stir-fried pork and other classic Hunan dishes are also quite popular.
There are a variety of dishes in the hanging pot series, such as hanging pot beautiful frogs, hanging pot dragon fish, hanging pot shrimp, hanging pot rice and so on. The hanging pot pays attention to the cooking of the prepared ingredients in a hot pot slowly, the technique is traditional, and the taste is naturally thick. In addition to the fatty frog meat, the soup with the flavor of perilla leaves is also a highlight, in contrast, the hanging pot rice is just a simple soy sauce fried rice, which is inevitably a little disappointing.
Xinxiang Kee is slower to serve food, especially when there are a large number of diners. The menu is moderately priced, and the restaurant will also hold a variety of special promotions or launch affordable combo menus. In addition to receiving coupons, restaurant members can also enjoy special dishes that are not the same every day, and specific details can be consulted at the store.
