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Fang's Boss · Chairman Wuchang Fish · Hubei Cuisine (Changjiang Bridge Store)

地方菜 · ⭐ 4.5

No. 38 Linjiang Avenue

Dishes

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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Double-Flavor Wuchang Fish

  A fresh Wuchang fish is prepared with one side steamed to preserve its natural flavor and the other side braised in a savory sauce, resulting in tender meat and rich taste.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Pork Rib and Wild Lotus Root Soup

  A nourishing soup made with pork ribs and wild lotus root, slowly simmered to bring out rich flavors and tender textures.
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  Osmanthus Millet Cake

  A traditional Chinese sweet dessert made from millet flour and osmanthus flowers, featuring a soft, sweet texture with a fragrant floral aroma.
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  Spicy Tender Beef

  A spicy Sichuan dish featuring tender beef stir-fried with peppers and spices, known for its bold flavor and aromatic heat.
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  Spring Water Wuchang Fish

  A dish made by steaming fresh Wuchang fish with spring water, resulting in tender flesh and a clear, naturally flavorful broth.
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  Honghu Wild Lotus Root Soup

  A nourishing soup made from wild lotus roots from Honghu, often cooked with pork ribs or chicken, known for its clear broth and tender texture.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Pork Shank and Lotus Root Soup

  A nourishing soup made with pork shank and lotus root, slowly simmered to bring out rich flavors and tender textures.
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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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  Sesame Lotus Root Strips

  A cold dish made from lotus root strips stir-fried with sesame seeds and seasonings, offering a crisp texture and rich sesame aroma.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Black Tea Silken Tofu

  A creative dish blending black tea aroma with the silky texture of tofu, made by gently stewing soft tofu in a special black tea broth for rich flavor and tender consistency.

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