Close

Shan Jie Home · Honghu Freshwater Seafood · Nine-hole Lotus Root Soup (Tianhe North Branch)

地方菜 · ⭐ 4.4

No. 141, Wushan Road, 3rd Floor, Building B, Shangde Plaza

Dishes

• 

  Hooked Fish Head and Offal Pot

  Hooked Fish Head and Offal Pot is a pot dish made with fish head and offal, usually simmered with various spices and seasonings, offering a delicious and rich flavor.
• 

  Large Plate Ginger Duck

  Large plate ginger duck is made with duck meat and abundant fresh ginger, simmered to perfection. The duck meat is tender, infused with rich ginger aroma, and the broth is savory and fragrant, offering a distinctive ginger flavor combined with the rich essence of duck.
• 

  Xiaogan Osmanthus Rice Wine Tangyuan

  A traditional sweet dessert from Xiaogan, Hubei, made of glutinous rice balls filled with red bean or sesame paste, served in warm osmanthus-flavored rice wine.
• 

  Wuhan-style Sesame Noodles

  Wuhan-style sesame noodles are a type of noodle dish made with alkaline noodles as the main ingredient, combined with ingredients such as sesame paste, fragrant oil, pickled beans, and spicy radish cubes. During preparation, the noodles are first boiled, then cooled, and finally mixed with various seasonings before serving, resulting in a unique texture.
• 

  Honghu Nine-Hole Stewed Lotus Root Soup

  A traditional Chinese soup made with fresh nine-hole lotus root and slow-cooked bones, resulting in a clear, savory broth with tender, sweet lotus slices.
• 

  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.
• 

  Honghu Lotus Root and Old Duck Stew

  Made with specialty lotus root from Honghu and old duck, slowly stewed. The lotus root is crisp and sweet, the duck meat tender and flavorful, with a rich, savory broth and nourishing properties.
• 

  Lotus Root and Pork Bone Soup

  Lotus root and pork shank soup uses fresh lotus root and pork shanks. After blanching the shanks, they are simmered with lotus root segments in water over low heat to blend nutrients from bone marrow and lotus root. The broth is clear and rich in flavor.
• 

  Hot Dry Noodles

  Hot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
• 

  Stir-Fried Eel Strips

  A dish made by quickly stir-frying eel strips with garlic, ginger, and chili for a savory, tender texture.
• 

  Beef Trio Delight

  Beef Three Delicacies is a dish primarily made with tender beef, squid, and dried bean curd. The preparation involves cooking the ingredients until done, then adding seasonings for flavor, and finally stir-frying them together.
• 

  Top Scholar Softshell Turtle and Free-range Chicken Stew

  Made with softshell turtle and free-range chicken, seasoned with ginger, green onion, and cooking wine, then slowly stewed. Clear broth, tender meat, rich in nutrition.
• 

  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
• 

  Lao Tongcheng Three-Fill Bean Skin

  Lao Tongcheng Three-Flavor Tofu Skin is made with mung bean starch skin filled with pork, mushrooms, and shrimp. It's pan-fried or steamed, offering a soft, chewy texture with rich, savory filling.
• 

  Old Cucumber Stewed with Loach

  Old cucumber and loach stewed together, resulting in a dish where the cucumber is sweet and tender while the loach is succulent and flavorful, with a rich sauce.
• 

  Garlic Shrimp and Vermicelli Casserole

  A dish made with fresh shrimp, vermicelli noodles, and garlic, stir-fried and then simmered together in a casserole for rich flavor and tender texture.
• 

  Pan-Seared Large Catfish

  Pan-fried big silver carp is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy skin and tender interior.

Reviews