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Shi Mo Fang Hubei Cuisine · Wuchang Fish Head Borscht (Wuhan Jianghan Road Makemall Branch)

地方菜 · ⭐ 4.2

No. 852 Jinghan Avenue, Dazhi Street (70 meters on foot from Exit J of Xunlimen Metro Station)

Dishes

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  Dry-Fried Lotus Root Stuffed with Pork

  A Chinese dish made by stuffing lotus root slices with seasoned pork, then pan-frying until crispy and aromatic.
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  Enshi Small Potato Stewed Beef Tendon

  A dish featuring small potatoes and beef tendon slowly stewed together, resulting in tender meat and flavorful, soft potatoes.
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  Osmanthus Rice Wine Tangyuan

  A traditional Chinese dessert made with glutinous rice balls simmered in sweet rice wine and fragrant osmanthus flowers.
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  水煮黄牛肉

  水煮黄牛肉是一道以黄牛肉为主料，配以豆芽、白菜等蔬菜，通过沸水煮熟后淋上热油和辣椒、花椒等调料制成的菜肴。
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  Secret-Recipe Black Duck

  A premium duck dish marinated in a secret blend of spices and slow-cooked to perfection, offering rich flavor and lingering aroma.
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  Braised Pig Shank with Yellow Catfish

  Pig shank and yellow catfish are braised together, creating a rich, savory broth with tender fish and flavorful bones.
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  Pork Shank and Lotus Root Soup (Small Portion)

  A nourishing soup made from pork shank and lotus root, slowly simmered to extract rich flavor and tender texture.
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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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  Pear Braised Pork

  A Chinese dish combining pork belly and pear in a sweet-savory stew, resulting in tender meat and juicy fruit.
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  Caviar Braised Tofu

  Fish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes and pan-fried until the surface turns slightly golden, then fish roe, broth or water is added and simmered to allow the tofu to absorb the rich flavor of the fish roe. Finally, a small amount of cornstarch is used to thicken the sauce. Careful control of heat during cooking ensures the tofu remains tender and the fish roe stays intact.
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  Braised Chicken Feet with Soybeans

  Braised chicken feet with soybeans, using fresh chicken feet and high-quality soybeans as the main ingredients. The chicken feet are carefully prepared first, then slowly stewed together with soybeans until the meat becomes tender and the soybeans soft and creamy. The dish features a rich, flavorful broth that fully blends the freshness of the chicken feet with the aromatic richness of the soybeans.
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  Huangpi Three Delicacies

  Huangpi Three Delicacies is a traditional dish from Huangpi, Hubei, featuring fish balls, meatballs, and meat cake, steamed to perfection for a tender and nutritious meal.
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  Black Pepper Beef Stone Pot Rice

  Black pepper beef stone pot rice features tender beef stir-fried with black pepper sauce, served over rice in a hot stone pot for a rich, aromatic experience.

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