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Slow Life · Hubei Cuisine (Jiangtan Branch)

地方菜 · ⭐ 3.4

No. 141 Yanjiang Avenue, Shitong Logistics Building

Dishes

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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Dry-Fried Potato Strips

  Dry-fried potato shreds is a Chinese home-style dish using potatoes as the main ingredient. Potatoes are sliced into thin strips, quickly stir-fried in hot oil until slightly charred, then seasoned with葱姜蒜 and chili for aroma, and finally flavored. Proper heat control ensures a crisp and tender texture.
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  Spicy Pot-Steamed Chicken

  Dry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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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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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.
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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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  Fried Glutinous Rice Balls

  A traditional Chinese dessert made by frying small glutinous rice balls until golden and crispy, offering a sweet and chewy texture.
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  Stir-Fried Pig Intestines

  Stir-fried pork intestines is a dish made primarily from pig intestines, cleaned, sliced, and stir-fried with葱,姜,蒜 and seasonings like soy sauce and cooking wine until fully cooked and flavorful.
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  Special Wuchang Fish

  Fresh Wuchang fish is steamed with ginger, scallion, and garlic to preserve its natural flavor and tenderness.
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  Grilled Squid on Iron Plate

  Sizzling squid is made with fresh squid as the main ingredient, paired with vegetables such as onions and green peppers, and quickly cooked over a hot iron plate. The squid is tender, the vegetables are crisp, and the dish has an appealing color.
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  Stir-fried leek with fried tofu

  Stir-fried leek with fried tofu is a home-style dish using leeks and tofu as main ingredients. Wash and cut leeks, cube or slice tofu, stir-fry tofu first in hot oil, then add leeks and season quickly.
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  Sesame Noodles with Century Egg

  A Chinese cold dish made by mixing crispy sesame noodles with chopped century egg, offering a savory and refreshing taste.

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