Founded in 2002 and developed in Shanghai, Wangxiangyuan now has more than 100 branches across the country, and is the only Hunan cuisine enterprise listed on the New Third Board, which can be described as a giant in the Hunan cuisine industry. As a brand in Shanghai, Wangxiangyuan is not the most authentic Hunan restaurant, but the standardized cooking process, food distribution and service training make the products of each branch stable and of a high standard. Among the Hunan restaurants in Xi'an, Wangxiang Garden is hardly the best, but it is also a high-quality product.

In the process of chain expansion, it is important for Chinese food brands to maintain consistency and stability in their production. Wangxiangyuan launched the "Standard Recipe Card" to standardize cooking techniques and establish a central kitchen to distribute some ingredients in a unified manner to ensure the quality of each branch. In addition, Wangxiangyuan advocates making diners "spicy and comfortable", emphasizing "green and healthy" Hunan cuisine, and using oil carefully. But in terms of heavy salt and spicy, the Wangxiangyuan Xi'an store has not changed much.

The design of Wangxiang Garden's dishes is reasonable, including cold dishes, stir-fries, staple foods, snacks and soups, including classic Hunan dishes such as chopped pepper fish head and Dong'an chicken, as well as special dishes such as overlord frog and spicy pork knuckle. On the menu, Wangxiangyuan thoughtfully marked the spicinessness next to each dish, and also set up a "not spicy and delicious" section, adding Shaanxi noodles such as Zhenzi noodles to cater to the eating habits of Xi'an diners.

Mandarin duck fish head and Xiangxi overlord frog are the two signature dishes of Wangxiang Garden. The head of the mandarin duck fish is decent, the fish meat is fresh and soft but not enough to taste, and the spicy pepper of chopped pepper floats on the surface and does not penetrate into the fish, and it needs to be dipped in the soup to taste enough. In particular, Wangxiang Garden is not paired with regular wide noodles with fish head, but tender tofu, taro and Hunan rice noodles. The tofu is smooth, the taro is glutinous, and the two are light because of their original taste, and they are more salty, fragrant and spicy after absorbing the thick sauce and spicy sauce. However, Xi'an diners who prefer noodles are not welcome to the operation of rice noodles instead of noodles. The king frog adopts the novel hot pot shabu-shabu method, boiling millet pepper, pickled pepper, ginger slices, etc. to make a golden sauce, and then soaking the bullfrog in oil, garnishing with lemon and mint, and simmering over low heat after serving, the more you cook, the more flavorful it becomes. The deep-fried frog meat is firmer and chewy, and the combination of pickled peppers, ginger slices and lemon gives the whole dish a layered and sour and spicy taste. It also comes with refreshing ingredients such as lettuce and bean skin, so it's worth trying.

In addition to these two most popular dishes, Wangxiangyuan also launched ten famous dishes, including hanging pot Shimen fat sausage, spicy and comfortable pork knuckle, cumin pork ribs, etc. Farmhouse stir-fried pork is one of the dishes with the highest order rate, with authentic taste, heavy spicy, salty and fragrant, and it is very good for rice. Wangxiang Garden uses moderately fat and thin pork belly, the meat slices are stir-fried and fragrant but not dry, and the chili peppers are fried until fragrant and soft without drying up the water, and the heat is accurately controlled. The fly in the ointment is that there is less stir-fried pork and too many green peppers, making it difficult for diners to indulge in meat. Two starting points of cumin pork ribs, with enough cumin chili peppers and other ingredients, the pork ribs are charred and fragrant, crispy on the outside and tough on the inside, and full of strength, but the teeth are not good, and diners should be cautious. The entrance of camellia oil Dongting hemp duck is not greasy, the duck meat is stewed for a long time and is soft, it is open when it is flicked, and it is boiled in the bright red soup simmered by old ginger and dried pepper, which is very delicious.

The decoration of Wangxiang Garden is more special, changing the fiery red tone and ethnic customs used in Hunan restaurants, replacing it with white walls, ancient murals and fresh green plants, which is more concise and fashionable. The store is clean and bright, the store logo cartoon pepper is eye-catching, the hollow glass curtain wall is pleasant, and the overall environment is good. The service level of Wangxiang Garden is also commendable, because of the service training standards, the waiters are quick and considerate, and they also listen to the opinions of customers with an open mind.