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Yuan Xiao Er Hubei Cuisine (Hankou SKP Store)

地方菜 · ⭐ 4.1

Shop J4-2-2, 1st Floor, Block 3, Chu River and Han Street, Songzhu Road

Dishes

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  Traditional Handmade Huangpi Three Delicacies

  Traditional Handmade Huangpi Three Delicacies is a specialty dish from the Huangpi region of Hubei, consisting of fish balls, meatballs, and meat cake. Main ingredients include fresh fish (usually grass carp or black carp), pork from the front leg, sweet potato starch, and eggs. During preparation, deboned fish is minced into a paste, pork is finely chopped, and each is mixed with starch, egg white, salt, and other seasonings, then vigorously stirred in one direction until elastic. Fish balls and meatballs are hand-shaped and poached in warm water; the meat cake is made by steaming a mixture of fish and pork paste. The finished fish balls are tender and smooth, meatballs are springy, and the meat cake is soft and glutinous. The three are often stewed together in broth or steamed for serving.
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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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  Xianning Braised Pork

  Xianning Braised Pork is a traditional Chinese dish made from pork belly, marinated and slowly braised in a savory sauce until tender and flavorful.
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  Bell Pepper and Beef Stir-Fry

  Colorful pepper beef is a vibrant dish featuring tender beef as the main ingredient, paired with red, yellow, and green bell peppers. To prepare, first slice the beef and marinate it to infuse flavor, then cut the bell peppers into chunks. Next, heat oil in a wok or pan and stir-fry the beef until it changes color, add the bell peppers, and quickly stir-fry together. Finally, season to taste and serve.
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  Osmanthus Braised Pork

  A traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
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  Preserved Vegetable Steamed Wuchang Fish

  A traditional Chinese dish featuring steamed Wuchang fish with preserved vegetables, offering a savory and aromatic flavor.
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  Hand-Torn Chicken with Spicy Sauce

  A cold dish made by hand-tearing braised chicken and mixing it with spicy oil, Sichuan pepper, garlic, and other seasonings for a fragrant and slightly spicy taste.
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  Honghu Lotus Root Soup

  Honghu lotus root soup is made with fresh lotus roots and braised with pork ribs or chicken. The lotus roots are cut into pieces and cooked together with meat in water over low heat until the broth turns milky white, the lotus slices become soft, and the meat stays tender.
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  Honghu Duck

  Honghu duck is made from specialty ducks raised in Honghu, Hubei, simmered with ingredients like dried mushrooms and ham, resulting in tender meat and rich broth.
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  Stir-fried Sweet Potato Vine Tips

  A simple and healthy dish made by quickly stir-frying tender sweet potato vine tips with garlic, resulting in a fresh and crisp texture.
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  Steamed Wu Chang Fish

  Steamed Wuchang fish is a Chinese dish featuring whole Wuchang fish. After cleaning, make cuts on both sides of the fish, marinate with ginger slices and scallions, steam it over water, then drizzle with hot oil and sauce.
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  Braised Wuchang Fish

  Braised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
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  Old Soy Sauce Steamed Pork with Rice Flour

  A traditional Chinese dish made by marinating pork belly in old soy sauce and rice flour, then steaming until tender and flavorful.
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  Scallion-Braised Wuchang Fish

  Scallion-braised Wuchang fish is a dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger slices, soy sauce, and cooking wine to infuse flavor, finally reducing the sauce to blend the scallion aroma with the fish meat.
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  Braised Dried Chicken with Lettuce

  Braised Dried Chicken with Lettuce is a traditional Chinese stew dish. The main ingredients are air-dried chicken and fresh lettuce. The dried chicken is cut into pieces, soaked in warm water to soften, then simmered with peeled and chunked lettuce in water or broth over low heat. The savory flavor of the dried chicken gradually infuses the broth, blending with the mild sweetness of the lettuce. Usually, little additional seasoning is needed as the dried chicken provides sufficient flavor. The finished dish features firm, chewy chicken and tender, flavorful lettuce.
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  Braised Fish Offal with Tofu

  Fish offal stewed with tofu is a dish featuring fish head, bones, and organs cooked with soft tofu, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, slowly simmered until flavorful.
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  Fresh Pepper Danjiangkou Large Catfish

  A dish made with Danjiangkou large catfish and fresh chili peppers, featuring tender fish meat and a rich spicy flavor.

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