Dun Dun Xiang is a Hunan restaurant at 321 Sauchiehall Street in Glasgow. Its dining room uses warm wood, lanterns and traditional details to create a setting that reflects the cultural background of Xiang cuisine.
Fresh chilli and northern Chinese spices drive many of the kitchen’s intensely flavoured dishes, though non-spicy choices are also available. The range allows diners to explore Hunan cooking without every plate relying on the same level of heat.
Buns and dumplings are made fresh and filled with meat, vegetables or savoury broth. Noodles, stir fries and vegetable sides add variety for a group ordering several contrasting plates.
The Dongbei iron pot stew is a substantial centrepiece, slowly cooking combinations of fish, pork, chicken, lamb or oxtail with potatoes and vegetables. Corn cakes steam around the side of the pot, absorbing the broth and turning the meal into a shared experience.
Address: 321 Sauchiehall Street, Glasgow G2 3HW, Scotland
Dun Dun Xiang Menu
Lunch Special
Monday to Friday 12pm to 4pm. For fried rice or chips £1 extra, fried noodle £1.50.
Spicy Aubergine with Minced Pork with Boiled Rice
Tender aubergine wok-cooked with minced pork in a rich, spicy sauce
Twice Cooked Pork with Boiled Rice
Classic Xiang-style dish with sliced pork belly stir fried after braising
Fried Pork with Chilli with Boiled Rice
Tender pork slices stir-fried with fresh green chillies for a bold, fragrant Hunan flavour
Sweet Sour Pork Ribs with Boiled Rice
Tender pork ribs coated in a glossy sweet and tangy sauce
Beef Flank Stew (Boiled Rice or Noodle or Udon)
Beef flank slow-braised until tender in a rich savoury broth
Hot and Sour Potato Strips with Boiled Rice (V)
Shredded potato stir-fried with vinegar and chili for a tangy kick
Fried Potato with Aubergine and Green Peppers with Boiled Rice (V)
A rustic Northern Chinese stir-fry of three garden vegetables in a savoury sauce
Spicy Mapo Tofu with Boiled Rice
Famous Sichuan-style tofu with minced pork, chili, and numbing Sichuan peppercorns
Xiang Chilli Noodle
Noodle topped with savoury minced pork in soybean paste
Chicken or Beef Fried Udon
Wok-fried Udon tossed with succulent beef slices, fresh vegetables and a savoury soy sauce
Wine
Moutai
Wu Liang Ye
Er Guo Tou
Spirits
Vodka
Smirnoff
Rum
Bacardi, Dark Rum
Whisky
Bell’s, Jameson, Jack Daniels, Makers Mark
Liqueurs/Shots
Southern comfort, Drambuie, Archers, Peach Schnapps, Malibu, Cointreau, Disaronno, Tia Maria, Midori, Chambord, Blue Curacao, Apple Sour, Tequila, Sambuca, Jagermeister
Gin
Gordon’s, Pink Gin, Sicilian Lemon
Premium Spirits
Whitley Neil, Grey Goose, Hendricks
Malt Whisky
Auchentoshen, Highland Park
Macallan Gold
Brandy
Courvoisier VS
Beer
Qingdao
Peroni Libera
(0% Non Alcohol)
Bulmer’s cider
Asahi
Guinness (Surger)
Soft Drinks
Home made ice lemon tea 500ml
Bubble Milk Tea 500ml
Sweet Corn Drink (Cold or Warm)
Soya Bean Drink (Cold or Warm)
Pot Of Jasmine Tea
Hot Water
Coke
Diet Coke
Coke Zero
White Wine
187ml Small Bottle (Bear & Star) | Bottle
Pinot Grigio Folinari, (Italy)
This wine has a rich, tangy flavour, some spice, excellent balance of fruit and acidity with a long finish. Fruit driven wine, quite new world in style.
Red Wine
187ml Small Bottle (Bear & Star) | Bottle
CYT Merlot (Chile)
Vibrant coloured Merlot, full of upfront plummy fruit flavours backed by a creamy texture and a long velvety finish.
Premium Red Wines
Toso Estate Selection Malbec, Mendoza, Argentina
Round and inviting with ripe black fruit on the nose. Aged for 12 months in new oak barrels: 20% French and 80% American. The palate is medium bodies and has notes of blackberry and plummy fruit. The finish is rich and long with smoky vanilla and soft, supple tannins.
Rose Wine
Hilmar Springs White Zinfandel, California, USA
A beautiful salmon pink coloured wine of fresh summer fruit flavours and lively acidity. Medium dry style and very easy drinking.