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Zui Xiang Long (Donghu Branch)

农家菜 · ⭐ 3.6

No. 88, Qiaoliang Village, Lümo Road (West Side of Wuhan Botanical Garden)

Dishes

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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Braised Wuchang Fish in Braising Sauce

  A traditional Chinese dish featuring Wuchang fish simmered in a rich, aromatic braising sauce, resulting in tender, flavorful meat.
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  Dry-burned Stinky Mandarin Fish

  Dry-burned stinky mandarin fish is a Chinese dish primarily made with stinky mandarin fish. After cleaning the fish, it is marinated with a special seasoning, then pan-fried or deep-fried, and finally simmered in a flavorful sauce. The cooking process emphasizes precise heat control to ensure the fish is well-seasoned while remaining tender and fresh.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root strips is a Chinese dish using lotus root as the main ingredient. The sliced roots are fried or dry-sautéed until slightly crispy outside and tender inside, then stir-fried with garlic and chili to infuse flavor.
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  Stir-fried Lotus Root Stalks with Shrimp

  Fresh lotus root stalks stir-fried with tender shrimp, creating a crisp and savory dish.
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  Honghu Wild Lotus Root Braised Duck

  Honghu wild lotus root braised duck is a Chinese dish made with wild lotus roots from Honghu and duck meat. The main ingredients include fresh lotus roots, duck meat, ginger, garlic, and seasonings, offering a delicious and unique flavor.
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  Lotus Pond Trio

  A Chinese vegetarian dish featuring lotus root, water chestnuts, and taro, stir-fried or blanched and dressed with a light sauce for a crisp, refreshing taste.
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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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  Soy Sauce Pork Bones

  Sweet and savory braised pork knuckles cooked with fermented bean paste, soy sauce, sugar, and cooking wine, seasoned with ginger, garlic, scallions, and star anise for rich flavor.
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  Fermented Rice Dumpling

  A sweet rice dumpling made with glutinous rice, fermented wine, and sesame, steamed to perfection for a soft, fragrant treat.
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  Fragrant Drunk Chicken

  A Chinese dish made by marinating chicken in yellow wine and seasonings, then steaming it to achieve tender meat with a rich aroma.
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  Wild Vegetable Paste

  A traditional Chinese dish made from wild vegetables blended into a smooth paste and steamed, offering a delicate and nutritious meal.

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