Mr. Jiang · Honghu Green Head Duck (Dongfang Yayuan Branch)
地方菜 · ⭐ 4.7
No. 108-37 Zhihe Road, Dongfang Yayuan Phase I, Heping Subdistrict
Dragon Mate tips
If you are traveling in China to visit Wuhan, this restaurant is worth a stop for great food. This restaurant is located at No. 108-37 Zhihe Road, Dongfang Yayuan Phase I, Heping Subdistrict. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Two Dishes from One Fish, Dry-Loaded Rice Noodles, Honghu Duck.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Wuhan
- Category: 地方菜
- Rating: 4.7
- Address: No. 108-37 Zhihe Road, Dongfang Yayuan Phase I, Heping Subdistrict
- Popular dishes: Two Dishes from One Fish, Dry-Loaded Rice Noodles, Honghu Duck, Stir-Fried Bullfrog and Eel, Lotus Root Balls
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Dishes
Two Dishes from One FishOne Fish, Two Ways is an innovative dish featuring an entire fish as the main ingredient. First, the fish is divided into two parts and cooked using different methods. The fish head and bones are simmered into a soup, preserving the original flavor and making it delicious and savory; the fish meat is sliced and steamed or braised to maintain its tender texture. This technique of 'one fish, two ways' fully showcases the diverse flavors of fish.
Dry-Loaded Rice NoodlesDry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
Honghu DuckHonghu Duck is a specialty dish made with麻duck from Honghu, Hubei, simmered with ingredients like dried mushrooms and ham, resulting in tender meat and rich broth.
Stir-Fried Bullfrog and EelBullfrog and eel stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and savory flavor.
Lotus Root BallsA traditional Chinese dish made from lotus root and pork, shaped into balls and deep-fried until golden and crispy on the outside, tender inside.
Lotus Root SoupLotus root soup is a dish mainly made with lotus root, combined with meat or vegetables and simmered. The main method is to slice the lotus root, add it to the pot with ingredients, cook until soft, and season before serving.
Sour Soup Frog LegsSpicy sour frog legs with tomatoes, pickled chili, ginger, and garlic. Blanch frog legs, stir-fry aromatics, add broth, simmer with frog legs, then season.
锅巴鱼香肉丝锅巴鱼香肉丝是一道以猪肉丝、木耳、胡萝卜、青椒等为主要食材的菜肴，搭配锅巴炒制而成。肉丝先用调料腌制，再与配菜一同翻炒，最后加入调好的鱼香汁（由醋、糖、酱油、蒜、姜、辣椒等制成）调味，使菜品具有浓郁的鱼香味。
Braised Pork with Quail EggsStewed pork belly with quail eggs is a Chinese dish using pork belly and quail eggs. Pork is blanched, then simmered with quail eggs and seasonings like soy sauce, dark soy sauce, rock sugar, cooking wine, star anise, and cinnamon until tender and flavorful.
Yellow Bean Sauce Braised Yellow PerchYellow perch simmered in yellow bean sauce, resulting in tender, flavorful fish with a rich, savory aroma.