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Yu Ji Xiao Yuan · Intangible Cultural Heritage Hubei Cuisine (East Lake Museum Branch)

地方菜 · ⭐ 4.7

Shop No. 11, 1st Floor, Building 1, Donghu Linyu, No. 73, Huangli Road

Dishes

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  Donghu Pan-Fried Crucian Carp

  Donghu Pan-Fried Crucian Carp is a Hubei specialty dish using fresh crucian carp from Donghu Lake, marinated and pan-fried until golden brown, resulting in tender, crispy fish with a subtle lake flavor.
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  Donghu Lotus Leaf Chicken

  A traditional dish featuring a whole chicken wrapped in lotus leaves and steamed, resulting in tender meat infused with the fragrance of lotus leaves.
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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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  Signature Spring Blackback Wuhan Fish

  Signature spring blackback Wuhan fish uses high-quality Wuhan fish, cooked with natural spring water, resulting in tender and delicate fish meat, preserving its original flavor. It is traditionally steamed to highlight the fish's freshness.
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  Osmanthus Braised Pork

  A traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
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  Orange-flavored Stir-fried Beef

  A savory dish featuring tender beef stir-fried with orange peel or juice, offering a refreshing citrus flavor and rich texture.
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  Oil Stick Ice Cream

  A creative dessert combining crispy fried dough sticks with sweet ice cream, offering a unique contrast of textures and temperatures.
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  Spring Water Wuchang Fish

  A dish made by steaming fresh Wuchang fish with spring water, resulting in tender flesh and a clear, naturally flavorful broth.
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  Lotus Root Stewed with Catfish

  A Chinese dish made by stewing fresh lotus root and catfish together, resulting in a rich, savory flavor with tender fish and soft, fragrant roots.
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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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  Glutinous Rice and Bamboo Shoot Stir-fry with Preserved Pork

  A traditional Chinese dish featuring preserved pork, bamboo shoots, and glutinous rice stir-fried together for a savory, satisfying flavor.
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  Steamed Pork Ribs with Glutinous Rice

  Stuffed glutinous rice with pork ribs is a Chinese dish primarily made with pork ribs and glutinous rice. The pork ribs are marinated and then mixed with soaked glutinous rice before being steamed in a steamer. During preparation, seasonings such as soy sauce, cooking wine, and ginger slices are typically added to flavor the ribs, allowing the glutinous rice to absorb the meaty aroma and become soft and sticky.
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  Tea-Scented Crispy Shrimp

  Fresh shrimp marinated in green tea powder and deep-fried until crispy, offering a delicate tea aroma and tender texture.

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