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    Home » Restaurant

    Xiangshu Restaurant Wan Chai - Sichuan 湘蜀人家

    Published: Nov 24, 2018 by Jennifer Che

    Xiangshu Restaurant
    Spicy wok fried chicken

    In general, we've found that Sichuan food in Hong Kong is nowhere nearly as spicy as it is in actual Sichuan province. There are exceptions, but by and large, Sichuan food in Hong Kong is milder and sometimes even a bit sweet.

    We recently discovered a pretty solid, no-fuss Sichuan (and Hunan!) restaurant inside Tai Yau Plaza in Wan Chai (the same building as Crystal Jade Jiang Nan) called Xiangshu Restaurant (湘蜀人家). The chef is from Sichuan and prepares both Hunan and Sichuan dishes at this restaurant. We haven't tried too many dishes, but what we've tried is pretty good.

    The spicy wok fried chicken (picture above) had a nice combination of numbing (ma) and spicy (la) flavors. This version has bones (i.e. includes chopped up wings, legs, etc.), so it has more flavor but it's also messier to eat! Some pieces of meat were a bit dry, especially the smaller pieces, which is to be expected.

    Xiangshu Restaurant
    I'd never seen pig ears stir fried with Chinese chives, but I enjoyed this dish quite a bit. The seasoning was simple but the overall flavors were good. We purposely wanted to order some non-spicy dishes as well, and they have a reasonable selection of them.
    Xiangshu Restaurant
    Celtuce is a vegetable that I never saw in the US yet is quite common here. It reminds me a bit of broccoli stem but with a bit of celery flavor. I love it julienned into long ribbons and stir fried, which is a common preparation. They do a solid version here.

    All in all, we enjoyed our first visit to Xiangshu Restaurant. We have barely come close to experiencing the whole menu, so it's hard for me to comment too much on individual dishes. I will say that the kitchen knows what it's doing and the general quality of the food is good. I'll definitely be back to try a few more Sichuan classics, and maybe even venture into Hunan food (which I think is possibly even spicier!).

    Xiangshu Restaurant
    Shop 218, 2/F
    Tai Yuen Plaza
    181 Johnston Road
    Wan Chai

    This is the thirty-fourth post in the updated #50Postsin50Days – Take 2 Challenge. Other posts in this series will be added to the bottom of the original post.

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    Trackbacks

    1. 50 Posts in 50 Days - Take 2! Exploring Hong Kong in 2018 - Tiny Urban Kitchen says:
      November 30, 2018 at 12:26 pm

      […] and fries) Madame Ching (modern Chinese) The Flying Elk (Scandinavian) Putien (Fujian Chinese) Xiangshu (Sichuan, Hunan Chinese) Xihe Yayuan (Peking duck, Chinese) Town by Bryan Nagao (Japanese, French, […]

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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