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Jian Xiao She · Folk Art Cuisine (Wuhan Zoo Branch)

地方菜 · ⭐ 4.8

No. 47 Moyushu Zoo Road, 1st Floor

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Xianning Osmanthus Black Pork

  Xianning osmanthus black pork uses local high-quality black pork slowly stewed with osmanthus sauce, resulting in tender meat and a fragrant aroma with a subtle hint of osmanthus.
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  Water Chestnut and Spring Onion Spring Rolls

  A crispy spring roll filled with fresh water chestnuts and spring onions, offering a savory and crunchy texture.
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  Dahu Jia Burned Pig's Feet

  Dahu Jia Burned Pig's Feet is a dish made with pig's feet as the main ingredient, which are marinated and then cooked in a special way. The outer skin is crispy and fragrant, while the meat is soft and delicious.
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  Home-style Burned Wuchang Fish

  A traditional Chinese dish made by braising Wuchang fish with soy sauce, sugar, ginger, and scallions, resulting in tender fish and rich flavor.
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  Home-style Burned Stone Catfish

  A dish made by slow-cooking stone catfish with ginger, scallions, and soy sauce, resulting in tender fish and rich broth.
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  Enshi Potato Beef Shank

  Enshi Potato Beef Shank is a Chinese dish made with beef shank and potatoes, cooked by stewing. The meat is tender, and the potatoes absorb the broth, offering a rich flavor.
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  Beef Patty

  Beef patties are primarily made from ground beef, onions, eggs, flour, and seasonings. After mixing, the ingredients are shaped into patties and cooked by frying or baking until fully done. Salt and pepper are typically added during preparation to enhance flavor.
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  Braised Bullfrog with Perilla Oil

  Braised bullfrog with perilla oil, featuring tender frog meat and aromatic perilla leaves in a savory sauce.
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  Stewed Beef Tendon with Sauce

  A savory dish made by slow-cooking beef tendon in a pot with aromatic spices and sauces until tender.
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  Old Pot Wild Lotus Root Soup

  Old Pot Wild Lotus Root Soup is made with wild lotus root and pork or chicken stewed together. The soup is clear, fresh, and has a rich natural fragrance.
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  Spicy Pork with Chili Sauce

  A stir-fried dish of pork and chili peppers, seasoned with garlic and ginger, known for its rich, spicy flavor and savory sauce.
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  Crispy Roast Duck

  Crispy roast duck is a dish made primarily from duck, marinated, inflated, coated with sugar water, dried, then roasted. The skin is crispy, the meat tender, and the color bright red.
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  Sesame Lotus Root Shredded Beef

  Sesame Lotus Root Shredded Beef is a Chinese dish made with beef as the main ingredient, combined with lotus root and sesame. The beef is marinated and then shredded by hand, mixed with stir-fried lotus root, and finally sprinkled with sesame for seasoning.
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  Hubei Mixed Fish Pot

  A Hubei regional specialty featuring a variety of freshwater fish simmered with tofu and vegetables in a rich, savory broth.
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  Jingsha Honghu Duck

  Jingsha Honghu Duck is a dish made with Honghu duck as the main ingredient, seasoned with scallions and ginger, and cooked by stewing. It has tender meat and a rich flavor, with a unique regional taste.
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  Sour Vinegar Sea Bass

  Fresh sea bass is cooked with a fragrant vinegar sauce, resulting in tender fish and a tangy, aromatic flavor.
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  Wild Lotus Root and Pork Rib Soup

  A nourishing soup made with wild lotus root and pork ribs, simmered slowly to create a clear broth with tender roots and succulent meat.
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  Changyang Pepper Stir-Fried Pork

  Changyang Pepper Stir-Fried Pork is a Chinese stir-fry dish made with pork and peppers, where the pork is sliced and stir-fried with peppers for a fresh and slightly spicy flavor.
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  Pressure Cooked Steamed Pork with Flour

  A traditional Chinese dish made by steaming marinated pork belly coated in flour or rice powder under pressure, resulting in tender and flavorful meat.

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