Xun Xiang Ji is a popular Hunan cuisine brand from Shanghai. Before Xun Xiang Ji, the founder Ouyang Junping had already created two improved Hunan cuisine brands, Xun Xiang Ji is the third attempt, comparing the three sister brands, Xun Xiang Ji has the taste closest to the local flavor of Hunan. Xunxiang Ji quickly swept the magic capital and developed into a chain of Hunan restaurants. At the end of 2017, Xunxiang Ji took root in Wuhan.
The menu is rich in local specialties, including Youxian Xianggan, Shaoyang Pig Blood Balls, Changde Bowl Waist Flower, Hengyang Stir-fried Yellow Beef and many other local representative dishes of Hunan. The restaurant also provides Hunan cold dishes and snacks, such as chili preserved eggs, Hengyang marinated noodles, Fire Palace stinky tofu and other famous dishes.
The gold medal perilla bullfrog is the signature of the Hunan Tour. As a common ingredient in Hunan cuisine, bullfrogs are no less important than fish heads in the hearts of Hunan people. In many meat dishes in Hunan, perilla is added to play a fragrant effect, and perilla can also enrich the taste of bullfrogs. The bullfrog is fried, the surface is golden brown, the outside is charred and the inside is tender, and the spiciness is moderate. Although Dongtingjun mountain hairy bamboo shoots are not a signboard, they are also recommended to give it a try. Dongting Junshan hairy bamboo shoots are simmered with pork belly, hairy bamboo shoots with a slight fragrance, its taste is more crisp and refreshing than ordinary bamboo shoots, and there will be no greasy feeling when used with pork belly, which is a good dish for a meal.
Yongzhou blood duck is a traditional dish in Yongzhou, Hunan. The Yongzhou blood duck in some Hunan restaurants is made by stir-frying duck blood clots with duck meat, and the orthodox Yongzhou blood duck is poured duck blood in the process of duck stir-frying, so the duck meat is uniform dark red. Whether Yongzhou blood duck is delicious depends on whether the duck meat and duck blood are fresh. The ducks selected by Xunxiang Ji are all ducks (young ducks), the meat is more delicate and soft, and the duck meat after adding duck blood and chili peppers is full of spicy.
If you don't like spicy, you can choose Qidong taro steamed pork ribs. The taro is made of betel nut taro, a famous specialty of Qidong, and the steamed taro is soft and glutinous, with a fragrance, but the fat of the pork ribs is too much, and the taste is average.
The decoration style of Xunxiang Ji is full of personality, and the restaurant restores the appearance of the courtyard of the farmhouse in western Hunan Province, which is very regional. The restaurant staff is good, patient and attentive to customers. Touring Hunan is a good place to taste authentic Hunan cuisine. It should also be noted that the taste of the dishes has not been adjusted, and the spicinessness is still too heavy for most Wuhan locals.
