Did you know that the group behind @yongfushanghai also has a Hunan restaurant named Xiang Weng 湘翁? Located right across from the Yong Fu in North Bund, it shares the same breathtaking view of Shanghai skyline from the 56 floor. Founder of Yong Fu Mr. Weng insists on using traditional ingredients and techniques from Hunan in order to present the most authentic Hunan dishes at Xiang Weng. While Hunan cuisine can be spicy with its use of fresh chili peppers, not everything is hot as the use of smoking and curing is commonplace as well; the flavors here are elegant and very well balanced. One of the show stoppers of the meal was the giant steamed fish head with chopped chili where I had the honor of crushing it as the staff chanted prosperity sayings! Other highlights included the beef tripe folded into a tiny sack, smoked frog legs, abalone with chili oil, fish soup with perilla & fish maw, stir-fried duck blood, and pounded chili with century egg which was personally mixed by Mr. Weng himself.
Our menu:
黄贡椒青鱼尾
Black Carp Tail with Yellow Pepper
红油毛肚
Beef Tripe with Chili Oil
烟熏石蛙腿
Smoked Stone Frog Legs
油辣子卤鲍鱼
Abalone with Chili Oil
攸县查干
Youxian-style Dried Tofu
手撕风鸡
Hand-shredded Cured Chicken
树番茄冻
Tamarillo Jelly
擂椒皮蛋
Pounded Chili with Century Egg
紫苏鱼汤日花胶
Fish Soup with Perilla and Fish Maw
陈坛剁椒蒸大鱼头
Steamed Fish Head with Chopped Chili
紫苏蓝龙虾
Sauteed Blue Lobster with Purple Perilla
永州血鸭
Yong Zhou Stir-Fried Duck with Duck Blood
白辣椒炒西施蚌
Stir fried Clams with White Chili Peppers
芽菜扣肉
Steamed Pork with Pickles
长沙肉炒肉
Sauteed Sliced Pork with Chili
小炒麒麟丝瓜
Sauteed White Jade Luffa
砂锅焗马家沟芹菜
Sautéed Celery with Chili in Clay Pot
长沙米粉
Changsha Rice Noodles
香草炖梨
Vanilla Niitaka Pear
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Xiang Weng 湘翁
Shanghai, China
#supermelChina
