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Lai Cai · Hubei Head Chef Lotus Root Soup (Guanggu Tian Di Store)

地方菜 · ⭐ 4.4

1st Floor, Zone F, Guanggu Tiandi, Guanshan Avenue

Dishes

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  Stir-Fried Lotus Root丝 with Three Towns Style

  Three Towns Dry-Fried Lotus Root Strips is a stir-fry dish using lotus root as the main ingredient. Thinly sliced lotus root is pan-fried until slightly golden, then mixed with minced garlic and chili for a flavorful, crispy texture.
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  Osmanthus Vermicelli Stew

  A savory stew made with vermicelli, fresh osmanthus flowers, and meat or shrimp, simmered in broth for a fragrant, tender dish.
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  Pickled Lotus Root Stir-Fried with Orange Chicken

  A spicy and tangy dish featuring tender chicken and crisp pickled lotus root, popular in Hunan cuisine.
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  Stir-Fried Eggplant with Chili and Century Egg

  Burned pepper eggplant is a dish made primarily with eggplant, preserved eggs, and chili. Eggplant slices are pan-fried or stir-fried until tender, then mixed with chopped preserved eggs and roasted chili to absorb their flavors.
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  Pan-fried Glutinous Rice Cake

  Pan-fried glutinous rice cake made from sticky rice flour, crispy on the outside and soft inside, often served with brown sugar or peanut powder.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Preserved pork with Hongshan mustard greens

  A traditional Chinese home-style dish featuring腊肉 and Hongshan mustard greens. Sliced腊肉 is stir-fried with fresh greens, using the fat from the腊肉 to enhance aroma while preserving the greens' crisp tenderness.
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  Crispy Lotus Root with Sea Bass

  Sliced sea bass is pan-fried with crispy lotus root from Jingchu, creating tender fish and crunchy vegetables, with flavors blending through frying for a unique taste.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Lotus Root Soup

  Fresh lotus root and pork bones slowly simmered for a clear, fragrant broth with tender, sweet slices of lotus root.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Braised Pork Bone with Lotus Root Soup

  Diaozi Tonggu Wei Ou Tang uses pork bones and lotus root as main ingredients. After blanching the bones, they are simmered slowly in a dented pot with lotus root for several hours to blend nutrients, resulting in a creamy white soup with rich flavor.

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