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Yan Jiangcheng · Elegant Hubei Cuisine (Jiyu Bridge Branch)

地方菜 · ⭐ 4.8

Ground-floor Shops No. 1–3, Jindi International Garden, Heping Avenue

Dishes

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  Le Shan Couple's Beef and Ox Tripe Sliced in Chili Oil

  A classic Sichuan dish made with beef and ox tripe, marinated in a spicy chili oil sauce with Sichuan peppercorns and garlic.
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  Ancient Method Braised Bighead Carp

  A traditional dish featuring bighead carp braised slowly with aromatic spices and herbs, resulting in tender fish and rich broth.
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  Dry-Fried Beef with Lotus Root Strips

  A Sichuan dish featuring beef and lotus root stir-fried until crispy, seasoned with aromatic spices and served as a flavorful side or main course.
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  Braised Beef Shank with Small Potatoes from Enshi

  A hearty dish featuring beef shank and small potatoes simmered in a savory sauce, popular in Enshi region of Hubei province.
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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is a traditional nourishing soup, made primarily with pork ribs and fresh lotus root pieces, carefully stewed to perfection. The broth is clear and bright, the pork ribs are tender and flavorful, and the lotus root pieces have a soft, slightly sticky texture. Overall, it offers a light taste with rich nutritional value.
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  Frog and Chicken Claw Stew

  Frog and chicken claws are braised together with spices, creating a rich, spicy flavor.
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  Bamboo Bone Lotus Root Soup

  Pork knuckle and lotus root soup uses pork knuckles and lotus roots as main ingredients. After blanching the knuckles, they are simmered with lotus roots in water for several hours until the bones are tender and the lotus slices soft, yielding a clear or slightly milky broth with a delicious flavor.
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  Bullfrog with Purple Perilla and Spicy Sauce

  Fresh bullfrog stir-fried with purple perilla, chili, garlic, and ginger, delivering a spicy and aromatic flavor.
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  Jade Sauce Ice Plant

  A refreshing dish featuring ice plant topped with a tangy green sauce, made with crisp vegetables and light dressing.
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  Old Jar Sichuan Pickled Pepper Steamed Organic Male Fish

  Old Jar Sichuan Pickled Pepper Steamed Organic Male Fish is a dish made with organic male fish and old jar Sichuan pickled pepper, steamed together.
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  Old Jar Spicy Chopped Pepper Fish Head

  Old jar minced chili fish head is made with fresh fish head as the main ingredient, combined with fermented old jar minced chili, ginger slices, green onion segments, and other辅料, steamed to perfection. The fish head is first marinated with seasonings, then layered with minced chili, and steamed until fully cooked, resulting in tender fish meat and well-infused chili flavor.
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  Meat Floss Eggplant Cube

  Eggplant cubes steamed and coated with meat floss, then drizzled with sauce for a savory, soft texture.
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  Eel and Frog Stew with Jingsha Style

  A Hunan specialty dish featuring turtle and frog simmered with ginger, garlic, and chili for a rich, savory flavor.
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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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  Tremella Soup

  Silver ear soup is a soup dish primarily made with silver ear fungus, and it's simple to prepare. First, soak the silver ear fungus and tear it into small pieces, then add it along with ingredients like red dates and goji berries to a pot, pour in an appropriate amount of water, and simmer slowly until the silver ear becomes soft. Finally, add rock sugar for seasoning.

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