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Chu San Wei · Hubei Countryside Cuisine (Qingdao Road Branch)

地方菜 · ⭐ 4.7

No. 6 Qingdao Road

Dishes

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  18-Second Stir-Fried Kidney

  A quick stir-fry dish made with pork kidneys, cooked rapidly with vegetables and seasonings for a tender, flavorful bite.
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  Country-style Chicken Feet with Pork Flavor

  Chicken feet slow-cooked with pork and spices, delivering a rich, savory flavor typical of rustic Chinese cuisine.
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  Braised Pigeon with Spare Ribs

  Braised pigeon and spare ribs, tender and flavorful, slow-cooked to perfection.
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  Anlu White Flower Vegetable Pan-Fried Steamed Pork

  A specialty dish from Anlu, Hubei, featuring pork slices steamed with rice flour and white flower vegetables, then pan-fried for a rich flavor.
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  Pan-fried Stinky Mandarin Fish

  Pingguo臭鳜鱼 is a dish made from mandarin fish, marinated and fermented, then pan-fried. The special processing gives it a unique flavor, enhanced by ginger, garlic, chili, and other ingredients.
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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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  Steamed Large Catfish

  Steamed large white bream is a dish featuring the fish as the main ingredient. The fish is cleaned, scored on the surface, and seasoned with ginger slices and scallions before being steamed over water to preserve its natural flavor.
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  Baozai Dingding Gu

  Baozai Dingding Gu is a Chinese dish made with mushrooms, meat, and seasonings stewed together. It has a delicious taste and rich broth with a unique fragrance.
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  Special Beef Tripe with Beef Shank Pot

  A dish featuring tender beef tripe and slow-cooked beef shank in a rich, spicy broth, served together for a bold, satisfying flavor.
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  Zhen Gong Yuanqi Chicken Soup

  A nourishing chicken soup made with organic chicken and herbal ingredients like goji berries, red dates, and astragalus, slowly simmered for rich flavor and health benefits.
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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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  Sour Cabbage Fish Slices

  A Sichuan dish featuring tender black fish slices cooked with sour cabbage and chili, delivering a bold, tangy-spicy 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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  Stewed Wuchang Fish

  A traditional Chinese dish made by stewing Wuchang fish with soy sauce, yellow wine, and broth until tender, resulting in a rich and savory flavor.
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  Huangpi Preserved Pork with Tofu Noodles

  A Hubei specialty dish made by stir-frying preserved pork with mung bean vermicelli, featuring savory pork and tender noodles.

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