After 2015, Wuhan Hunan Restaurant has opened new stores from time to time. Most of these restaurants focus on new Hunan cuisine, integrating local Hubei cuisine, or making localized improvements to the taste of Hunan cuisine, and Xiangyuhu Xiang Restaurant belongs to the latter.
Although the Xiangyu Lake Xiang Restaurant is named "Small Restaurant", the actual business area is not small. The restaurant has three floors, the first and second floors are for loose seating, and the third floor is for private rooms. The decoration style of the restaurant is classical and exquisite, and the dining environment is good. The menu of Xiangyu changes regularly, and seasonal dishes are served according to different seasons.
For the launch of new dishes, Xiangyu has put a lot of thought into it. In winter, most Hunan restaurants focus on mutton, and Xiangyu launches Hunan hot pot. Hunan hot pot is different from Sichuan and Chongqing hot pot, which is to put the ingredients into the pot at one time and eat it while simmering. The hot pot series has a variety of dishes, including wild soft-shelled turtle chicken hot pot, beef brisket and beef offal hot pot, Xiangxi cured meat one-pot stew, etc. The hot pot is also very rich in materials, such as the Xiangxi cured meat in a pot stew with bacon, cured chicken, cured pork ribs, flour skin and Hunan dried tofu, among which Xiangxi bacon is very famous, leaving a strong mark in China's cured meat rivers and lakes, not to be missed in the store.
Xiangxi Overlord Frog is not the signature of Xiangyu, but its performance is surprising, so I recommend giving it a try. The bullfrogs selected by Xiangyu are all freshly killed, and stewed together with lettuce strips, radish strips, bell peppers, pickled peppers, perilla and other ingredients. The bullfrog is chopped into small pieces, which is easier to absorb the flavor, and the fishy smell of the frog meat is removed cleanly, and the taste is tender and smooth, with a sour and spicy taste, which is suitable for rice.
Compared with non-signature dishes, Xiangyu's signature staples are average. The signboard of Xiangyu is chopped pepper fish head and casserole soil duck. Throughout Wuhan, almost every Hunan restaurant can taste chopped pepper fish head, and the quality of the dishes alone, the advantages of Xiangyu are not obvious. The casserole duck is made of farmhouse duck, the highlight of which is that the duck meat has a firm taste, but the fishy smell of the duck has not been removed, which affects the overall taste of the dish.
The owner and chef of Xiangyu are all from Yueyang, Hunan, and the restaurant has launched some Sichuan-Hubei cuisine combination dishes, but it has not made much adjustment in terms of spiciness, and most of the dishes are still heavy on oil and spicy. The restaurant's back-up of ingredients is insufficient, the existing menu is not updated in a timely manner, and popular dishes are often sold out.
