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玖孔煨·头牌藕汤馆(海珠万达店)

地方菜 · ⭐ 4.3

Shop 3022–3023, Level 3, Wanda Plaza, No. 238, Yijing Road

Dishes

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  Soil Pit Shredded Pigskin

  A specialty dish made from pork skin, marinated and air-dried before being hand-shredded, offering a chewy texture with savory and slightly spicy flavors.
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  Potato Slices

  Potato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
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  One号土猪肉 with Green Pepper Shreds

  A classic stir-fry featuring tender pork from the land and crisp green peppers, seasoned simply for a savory taste.
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  Hot Dry Noodles

  Hot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
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  Pork Lard Shredded Cabbage

  A classic Chinese home-style dish made with shredded cabbage stir-fried in pork lard, seasoned simply with salt and a touch of sugar for a savory, aromatic flavor.
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  Glutinous Rice Pearl Dumplings

  Glutinous rice pearl balls are a traditional delicacy made primarily with glutinous rice and meat filling. The preparation involves wrapping the seasoned meat filling in soaked glutinous rice, then steaming it until cooked. The finished dish has an appearance resembling pearls.
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  Homemade Sliced Bamboo Shoots

  Fresh bamboo shoots hand-cut and stir-fried or simmered, preserving their crisp texture and natural aroma—a simple yet flavorful home-style dish.
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  Hubei Beef Trio Delight

  A Hubei specialty featuring beef, tripe, and tendon slowly stewed to tender perfection in a rich, savory broth.
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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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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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  Tofu and Green Pea Stew

  A hearty dish made from soybeans and fresh green peas, simmered to create a smooth, savory flavor.
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  Tea Oil Chicken in Iron Pot

  Tea oil chicken is a traditional dish made by slow-cooking chicken in an iron pot with tea oil and seasonings, resulting in tender meat infused with rich aroma.
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  Braised Pork Bone with Lotus Root Soup

  Diaozi Tonggu Wei Ou Tang uses pork bones and lotus root as main ingredients. After blanching the bones, they are simmered slowly in a dented pot with lotus root for several hours to blend nutrients, resulting in a creamy white soup with rich flavor.
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  Pan-fried Glutinous Rice Fish

  Pan-fried rice cake fish is a dish made from fresh rice cake fish, marinated and then pan-fried. Main ingredients include rice cake fish, ginger slices, green onions, and seasonings. Clean the fish, marinate it, then fry until golden brown on both sides for a crispy exterior and tender interior.
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  Pressure Cooker Steamed Pork with Flour

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

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