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Jingchu Tu Ji · Gong'an Beef Fish Offal Restaurant · Hubei Cuisine · Lotus Root Soup (Jianghan Store)

地方菜 · ⭐ 4.4

No. 2 Minxin Street, Annex 6 (180 meters on foot from Exit J of Xunlimen Metro Station)

Dishes

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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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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Dry-Scraped Crab Roe Vermicelli

  A Chinese dish made by stir-frying crab roe with vermicelli, served dry without broth for a rich, savory flavor.
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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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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Kangshifu Spicy麻 Fish

  A spicy Sichuan-style dish made with fresh fish and seasoned with Sichuan peppercorns and chili, known for its numbing and fiery flavor.
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  Enshi Smoked Pork with Baby Potatoes

  A traditional dish from Enshi featuring smoked pork and baby potatoes stir-fried together for a savory, aromatic flavor.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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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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  Stone Pot Fish Offal

  A dish made with fish offal such as fish heads and bones, stir-fried in a hot stone pot with vegetables like bean sprouts and wood ear mushrooms, delivering a rich, spicy flavor.
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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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  Sizzling Spicy Squid

  Black pepper squid is a dish made primarily with squid, seasoned and cooked with various spices and seasonings. The squid is quickly stir-fried on a hot iron plate, resulting in a crispy outer layer and tender inner flesh, combined with spicy seasoning to create a rich and spicy flavor.

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