Xiang

The name Xiang is the first clue – this is a restaurant dedicated to the regional cuisine of Hunan. Located near the Theresienwiese fairgrounds, with a bus stop right outside, its entire focus is on the fiery, direct heat of Hunanese cooking. This is a style that gets its character from a heavy use of fresh and pickled chilies, garlic, and fermented ingredients, creating a sharp, aromatic spice that’s distinct from the numbing málà of Sichuan, though you’ll find those dishes on the menu, too. The experience is built around shared, family-style plates, and many dishes arrive at the table in small, individual woks or hot pots kept warm by a candle underneath. This is especially true for the “Gan-Guo” or dry-pot dishes, which are stir-fried items like chicken or duck served over a live flame. For a true taste of the kitchen’s specialty, the whole steamed sea bass prepared with pickled, fermented chilies – the Xiang Fisch – is the one to get. The menu also covers classics like doubly cooked pork belly and Mapo Tofu, with a solid selection of vegan options. Inside, the dining room has a traditional Chinese feel, with cozy, down-to-earth decor and Chinese music playing in the background. It’s a comfortable space, but it’s worth knowing there is no air conditioning. A reservation is pretty much essential, particularly during peak dinner hours, as the place fills up quickly. When ordering, take the pepper icons on the menu seriously – two or three peppers means genuinely spicy, and the kitchen doesn’t hold back.