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Chu Shen · Hong Fan Qie (Niao Zuo Dian)

地方菜 · ⭐ 4.5

Level 1, Gran Yun Tian Hotel, No. 18 Beichen East Road

Dishes

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  Stewed Pork Chop with Lotus Root

  Stewed pork ribs and tribute lotus root, using local free-range pork ribs and specialty lotus root from Hubei province, slowly simmered to make the pork tender and flavorful, with lotus slices absorbing the rich broth for a satisfying texture.
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  Crispy Rice Bowl

  Crunchy rice cake fried rice features crispy rice cakes mixed with rice, eggs, greens, and meat (like chicken or pork), stir-fried together and finished with a savory sauce. Perfectly controlled heat keeps the rice cakes crunchy.
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  Slow-Cooked Liangzihu Big Fish Head Rice

  Slow-Cooked Liangzihu Big Fish Head Rice features a large fish head from Liangzihu Lake, combined with rice and various seasonings, cooked by slow stewing. The fish head is tender, the broth is rich, and the rice absorbs the flavor of the fish soup, offering a delicious and varied taste.
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  Spicy Pepper Tomato Steak

  Steak cubes stir-fried with pickled chili and tomato, where tomato adds acidity and pickled chili brings spiciness; the steak absorbs the sauce and becomes tender. Main ingredients: steak, tomato, pickled chili. Method: stir-frying.
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  Honghu Lotus Root Soup (Small Pot)

  Honghu lotus root soup (small pot) is made from fresh Honghu lotus roots and pork bones or chicken, slowly simmered together. The lotus roots are cut into pieces and stewed gently, resulting in a clear broth with a soft, chewy texture and rich nutrition.
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  Stir-Fried Red Bok Choy

  A simple stir-fry dish made with red bok choy, garlic, and ginger, known for its crisp texture and vibrant color.
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  Stir-Fried Lotus Root with Bamboo Shoots

  Stir-fried lotus root strips is a dish featuring lotus root as the main ingredient, sliced into strips, blanched, then stir-fried with garlic and green peppers for a crisp, tender texture that retains the lotus root's natural sweetness and crunch.
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  Pan-fried and baked dried fish

  Pan-fried and baked dried fish is a dish featuring dried fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then seasoned with ginger, scallions, garlic, and baked to infuse flavor while keeping the flesh tender.
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  Braised River Catfish in Clay Pot

  A dish made with江团鱼 as the main ingredient, seasoned with ginger slices, green onions, garlic, and slow-cooked in a clay pot. The fish is prepared and simmered in water or broth until tender, resulting in a rich, flavorful soup.
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  Applewood-smoked Quail with Sauce

  Applewood-smoked squab is marinated and slowly smoked over applewood for a fruity aroma, then braised in a secret sauce until tender and flavorful. The dish has a glossy red color and rich fragrance.
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  Sauce-Flavored Fish Offal

  Stewed fish offal with a savory sauce, made by stir-frying blanched fish parts (head, bones, skin) with fermented bean paste, ginger, garlic, soy sauce, cooking wine, and sugar, then thickened with cornstarch.
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  Wild Bamboo Mushroom Sour Radish Slow-Cooked Duck Soup

  Slow-cooked old duck with wild bamboo fungus and sour pickled radish creates a rich, clear broth. The duck is tender, the fungus slippery, and the radish adds a refreshing tang.

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