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Chu Feng Tang · Intangible Cultural Heritage Wuchang Fish · Inheriting Hubei Cuisine (Software Base Branch)

农家菜 · ⭐ 4.6

Unit B125, Basement Level 1, Zhuoyue Century Center, Jintian Road

Dishes

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  Three Delicacies Tofu Skin

  A savory dish made by wrapping shrimp, pork, and mushrooms in fried tofu skin, resulting in a crispy exterior and tender filling.
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  Stir-fried Local Chili with Pork

  Sliced native chili peppers and pork are stir-fried together, with the chili providing heat and the pork offering a firm texture.
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  Signature Hot Dry Noodles

  Signature hot dry noodles are made with alkaline noodles, boiled and then mixed with sesame oil, sesame paste, soy sauce, vinegar, chili oil, garlic paste, radish cubes, and other seasonings, served with辅料 such as pickled mustard greens, green onions, and cilantro. The noodles are chewy and the flavor is rich and aromatic.
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  Zhajiang Hot Dry Noodles

  A Wuhan specialty, featuring alkaline noodles tossed with a savory meat sauce and sesame paste, seasoned with soy sauce, vinegar, and chili oil.
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  Stewed Crawfish in Oil

  Steamed crayfish in oil is a dish made primarily with crayfish, cooked by high-heat frying or stir-frying, then simmered slowly with seasonings. Key ingredients include scallions, ginger, garlic, and chili; sometimes fermented broad bean paste or soy sauce is added for flavor. The finished dish has a bright red color and tender, flavorful shrimp meat.
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  Honghu Lotus Root Soup

  Honghu lotus root soup is made with fresh lotus roots and pork bones or ribs, slowly simmered to create a clear broth with rich flavor. Minimal seasoning highlights the natural taste of the ingredients.
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  Steamed Wu Chang Fish

  Steamed Wuchang fish is a Chinese dish featuring whole Wuchang fish. After cleaning, make cuts on both sides of the fish, marinate with ginger slices and scallions, steam it over water, then drizzle with hot oil and sauce.
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  Preserved Pork with Tofu Skin Stir-fry

  A classic Chinese home-style dish made by stir-frying preserved pork and tofu skin, seasoned with garlic, ginger, and scallions for a savory, aromatic flavor.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Scallion-Braised Wuchang Fish

  Scallion-braised Wuchang fish is a dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger slices, soy sauce, and cooking wine to infuse flavor, finally reducing the sauce to blend the scallion aroma with the fish meat.
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  Garlic Crawfish

  Garlic shrimp is made with freshwater crayfish as the main ingredient, stir-fried with garlic, spices, and seasonings. First, clean the crayfish thoroughly, then marinate them with garlic, ginger slices, chili peppers, and other seasonings. Finally, quickly stir-fry over high heat to maintain the fresh and tender texture of the shrimp meat.
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  Intangible Cultural Heritage Home-Style Braised Catfish

  Fresh catfish is the main ingredient, combined with ginger, green onions, and cooking wine, then slowly stewed using traditional home-style braising techniques. The fish meat is tender, the broth rich and savory with a hint of sweetness, offering a full-bodied flavor that reflects typical southern Chinese home cooking.

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