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Rong Chu Hubei Cuisine • Intangible Heritage Techniques • Traditional Wuchang Fish (Second Jianghan Road Branch)

地方菜 · ⭐ 4.2

Intersection of Nanjing Road and Jianghan 2nd Road

Dishes

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  Soul-Stealing Oil-Braised Crab

  Soul-Stealing Oil-Braised Crab is a Chinese dish made with Yangcheng Lake crabs, cooked with scallions, ginger, soy sauce, sugar, and cooking wine. The crab meat is tender and rich in flavor, with a unique sweet and salty taste.
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  Dry-Braised Wuchang Fish

  A Chinese dish featuring Wuchang fish simmered with aromatics and seasonings until tender and flavorful.
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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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  Signature Braised Whole Beef

  A premium beef dish featuring slow-braised cuts like brisket and shank, simmered in a secret sauce until tender and deeply flavorful.
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  Osmanthus hawthorn braised pork

  This dish features pork belly stewed with hawthorn and osmanthus. After blanching to remove odor, the pork is braised slowly with hawthorn, osmanthus, soy sauce, sugar, and cooking wine until tender and the sauce thickens.
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  Preserved Egg with Green Pepper and Eggplant Mash

  Pidan Qingjiao Lei Qiezi is a home-style dish primarily made with皮蛋 (preserved eggs),青椒 (green peppers), and茄子 (eggplant). The preparation typically involves steaming the eggplant until tender, then placing it together with the preserved eggs and green peppers into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture.
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  Red Dust Empress Laughs

  A sweet dish made with fresh lychees, gently simmered with rock sugar and osmanthus for a delicate, fragrant 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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  Pork Rib Soup Featured on CCTV Spring Festival Gala

  Pork rib soup featured on the CCTV Spring Festival Gala is a soup made primarily with pork ribs and cooked with ginger, scallions, and other seasonings. It is simmered slowly to make the meat tender and the broth rich. The taste is fresh and slightly salty with a hint of meaty aroma.
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  Garlic Shrimp with Rice Noodles

  Steamed shrimp with garlic and vermicelli is a dish featuring fresh shrimp and rice noodles. Shrimp are deveined and cleaned, noodles soaked in warm water, placed at the bottom of a dish, then topped with sautéed garlic and shrimp, steamed until done. A pinch of salt, cooking wine, and scallions add flavor.
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  Cooling Mung Bean Soup

  A traditional Chinese drink made from mung beans, sweetened with rock sugar and served chilled to cool the body and relieve heat.
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  Sour Vinegar Sea Bass

  Fresh sea bass is cooked with a fragrant vinegar sauce, resulting in tender fish and a tangy, aromatic flavor.
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  Pork Rib and Lotus Root Soup

  A nourishing soup made with pork ribs and lotus root, slowly simmered in a clay pot for rich flavor and tender texture.
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  Lotus Root Soup with Pot

  A nourishing soup made from lotus root and bones, slowly simmered in a clay pot for rich flavor and health benefits.
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  Pigeon and Pork Rib Stew

  Pigeon and pork ribs are slowly stewed together, resulting in tender meat and rich broth. Main ingredients include pigeon and pork ribs, seasoned with ginger, scallions, and other spices.

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