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San Ding Xuan · Hubei Cuisine (Century Commerce Building Branch)

地方菜 · ⭐ 4.8

2nd Floor, B Tower, Century Science & Trade Building

Dishes

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  Gong'an Beef Three Delicacies

  Gongan beef three delicacies is a dish primarily made with beef, beef tripe, and beef tendons. During preparation, these three ingredients are first stewed until tender, then stir-fried with spices and seasonings to allow them to fully absorb the broth, resulting in a delicious taste and rich nutrition.
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  Bamboo Shoot and Pork Bone Soup

  Bamboo bone lotus root soup is primarily made from pork bones and lotus roots. After blanching the pork bones, they are cooked together with lotus roots in a pot with clear water, slowly simmered for several hours until the broth turns milky white and develops a rich flavor. The ingredients are simple, and the preparation mainly involves long, slow stewing.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Stir-Fried Shredded Cabbage

  Dry Pot Shredded Cabbage is a dish primarily made with cabbage, where the leaves are hand-torn to preserve their original texture. The cabbage is stir-fried in a dry pot with garlic, chili, and other seasonings, allowing it to fully absorb the aromatic flavors and achieve a distinctive dry, fragrant taste.
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  Dry Pot Fish Eggs with Fish Offal

  Dry pot fish eggs with fish offal is a Chinese dish made with fish eggs and fish offal, cooked using the dry pot method. The main ingredients include fish eggs, fish heads, and fish skin, and it is stir-fried and stewed to create a fresh and fragrant taste.
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  Songzi Chicken

  Songzi Chicken is a dish primarily made with chicken, usually using a whole chicken or chicken thighs, seasoned with ginger, scallions, garlic, and other spices. After blanching, it is simmered with soy sauce, cooking wine, sugar, and other seasonings to make the chicken flavorful and tender. In some regions, ingredients such as dried mushrooms and carrots are added to enhance the flavor.
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  Wuhan Noodles with Fried Dough Balls

  Wuhan Xiaomianwo is a traditional snack made primarily from flour, mixed with water and a small amount of salt to form a batter, which is then deep-fried in a special mold. The batter quickly expands in hot oil, forming a round, hollow-centered snack with a crispy outer layer, typically served with chili oil, scallions, or garlic paste.
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  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.
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  Qianjiang Crawfish

  Fresh crawfish from Qianjiang are the main ingredient, cooked with seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns. First, clean the crawfish and blanch them to remove any fishy odor. Then, stir-fry the辅料 in oil until fragrant, add the crawfish, and stir-fry. Finally, add seasoning and simmer until fully flavored.
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  Ginseng炖 Old Pigeon Soup

  Stone斛炖老鸽汤 is made primarily with old pigeon, combined with Chinese medicinal ingredients such as stone斛 and goji berries, and slowly simmered over low heat. The old pigeon meat is tender, while stone斛 has the effect of nourishing yin and clearing heat. This soup blends the freshness of poultry with the aromatic essence of herbs.
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  Braised Sea Cucumber with Wuchang Fish

  Braised sea cucumber with Wuchang fish is a dish primarily made from sea cucumber and Wuchang fish. The sea cucumber needs to be soaked in advance, and the Wuchang fish should be cleaned and cut into pieces. Both ingredients are pan-fried until slightly golden, then simmered with soy sauce, cooking wine, sugar, ginger slices, and other seasonings to blend the flavors and thicken the sauce.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.

Reviews

• coffee_puffin
  Honestly, the pine nut chicken I ordered was really good — the meat was super tender and bouncy, tasted fresh, and the sauce had just a slight kick with a nice aroma. Even the little steamed buns on the side soaked up all that flavor, which was a nice touch. The pork bone and lotus root soup was another standout — the lotus root was soft and silky, and the ribs basically fell apart. The broth was light but packed with flavor, I genuinely wanted a refill. The dry pot hand-torn cabbage was crispy and fresh, and with the fatty pork mixed in it had a really nice mix of textures. The staff brought out dishes quickly and even came by to refill tea and swap out plates without us asking, which was a great touch. The place is quiet and chill, perfect for hanging out with friends.