Opened in July 2018, Luxiang is a restaurant that focuses on new Hunan cuisine. Although Luxiang has not been around for a long time, it has become relatively famous in Wuhan, and the reason is inseparable from the blessing of the halo of celebrities. The chef team of Luxiang is from Hunan, and the chef is the famous chef Yang Jun, who is the apprentice of the well-known Hunan cuisine master Xu Juyun, and has a certain status in the Changsha catering industry. As the head chef, Yang Jun is also responsible for many management tasks.
There are not many varieties of Hunan dishes, and the menu is not rich enough. Stir-fried pork with chili pepper is Yang Jun's specialty dish, and it is also one of the main dishes of Luxiang. Different from the common chili fried meat in Hunan restaurants, the chili fried meat in Luxiang uses Zhangshugang chili, which is a specialty of Zhangshugang in Yueyang, Hunan, with a smaller shape and thinner skin, rich pepper fragrance and crisp taste. Zhangshugang pepper is famous, and the price was once as high as 500 yuan per catty. In addition to the high quality of the ingredients, Lu Xiang also attaches great importance to the preparation steps of the dish, a chili stir-fried meat needs to go through many washes, and the procedure is more complicated than ordinary chili stir-fried meat. The pork fried with chili pepper is added with lard residue made of fat, which is oily but not greasy, and the pork has a slight burnt taste, which is a good product for rice.
The name of the bibimbap sounds domineering, but it is actually eaten with pork heart, pork belly and pork liver mixed with rice. The preparation of bibimbap is complicated and takes a lot of time, and the internal organs must be marinated and oiled respectively to remove the fishy smell and strange smell. The bibimbap is made with a variety of ingredients, the taste is rich in layers, the rice after absorbing the soup is more delicious, and the overall dish is more greasy, which is suitable for diners with heavy tastes. In addition, dishes worth trying include stinky tofu, flavored pork trotters, and white fish with tempeh.
Luxiang pays attention to the materials, and most of the ingredients used in the restaurant are shipped from Hunan or use Hunan brands, such as Hunan Huang Sanye's cured beef, Liuyang tempeh, etc., and Hunan peppers alone are backed up by more than ten kinds of Luxiang. The price of different grades of ingredients is naturally different, and the price of the dishes in Luxiang is on the higher side in Wuhan Hunan restaurants, and the cost performance is average. The level of dishes in Luxiang is not the same, and the production is not stable enough. Although Lu Xiang claimed that the chef was Yang Jun, in fact, Yang Jun did not appear in the restaurant often, and he did not cook much. Furthermore. The restaurant clerk treats the customers coldly and the service quality is low.
Luxiang has opened two stores in Wuhan, located in Northwest Lake and Han Street in Hankou. The Hanjie store is a taste restaurant, and the menu is not much different from the Northwest Lake store, and the number of home-cooked dishes is more, but in terms of dining environment, the Northwest Lake store is better.
