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Zeng Yan · (Hubei Provincial Museum Branch)

地方菜 · ⭐ 4.8

Hubei Provincial Museum, No. 160, Donghu Road

Dishes

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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Yearly Fish Delight

  Nian Nian You Yu is a dish featuring a whole fish, typically carp, crucian carp, or sea bass, marinated and then steamed or braised. The fish may be carved with patterns for visual appeal and served with ginger threads, scallions, soy sauce, and hot oil to enhance aroma.
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  Wuchang Fish of the Warring States

  A traditional Chinese dish featuring Wuchang fish steamed with ginger, scallions, and soy sauce, highlighting its delicate flavor and texture.
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  Zeng Houyi Bianzhong Yam

  Made from high-quality yam, steamed and sliced, then slowly stewed with traditional Chinese seasonings. The texture is smooth and delicate, with a subtle fragrance, blending ancient ritual music culture with modern healthy eating.
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  Zeng Houyi Bell Foie Gras

  A premium dish blending tradition and innovation, featuring slow-cooked goose liver pan-seared and served with a special sauce, arranged in the shape of the Zeng Houyi bell to reflect Chu culture.
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  Thick Soup Hand-Beaten Guilu Fish Dumplings

  Fresh Guilu fish meat is hand-pounded into paste, mixed with egg white and starch to form fish dumplings, then gently simmered in rich broth for a silky, savory dish.
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  Sea Urchin Pearl Sauce Shrimp Balls

  Shrimp balls made from fresh shrimp, lightly battered and fried golden brown, then stir-fried with sea urchin sauce and pearl-like ingredients. Delicate and chewy texture with a savory-sweet flavor and rich sea urchin aroma.
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  Sea Urchin Sauce Shrimp Balls

  Fresh shrimp balls coated in a rich sea urchin sauce and lightly fried, resulting in a crispy exterior and tender interior with a savory umami flavor.
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  Lotus Root Soup

  A traditional Chinese soup made with fresh lotus root and pork ribs, known for its mild flavor and nourishing properties.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Blue-shell Fresh Abalone with Lotus Root Rice

  Blue-shell fresh abalone steamed with lotus root rice, highlighting natural flavors and tender texture.
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  Bell-Ringing Dining Lotus Root and Pork Rib Soup

  Made with fresh lotus root and pork ribs, slowly simmered to create a clear broth. The lotus root is soft and tender, the pork ribs are juicy and flavorful, offering a rich, savory taste. Known for nourishing health and improving digestion.
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  Fengfan Sauce Baked Lobster

  A dish featuring fresh lobster cooked in a special Fengfan sauce, resulting in a rich and savory flavor.
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  Hong Kong Milk Tofu

  A classic Hong Kong dessert made from milk, eggs, and sugar, steamed to a smooth, creamy texture with rich dairy flavor.
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  Fish Hidden Sword of Goujian

  A creative dish featuring fresh fish marinated in a secret sauce and steamed, with tender flesh and rich flavor, shaped like a sword to symbolize King Goujian's perseverance.

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