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Diaoyuan Source·Hubei Hall (including Yingyuan Branch)

地方菜 · ⭐ 4.6

Room 201 & 202, 2nd Floor, Building 6, Hanying Garden Phase IV

Dishes

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  Health-Preserving Fish Head Soup

  Health-preserving fish head soup is made with fresh fish heads, ginger slices, green onions, and water or broth, slowly simmered over low heat. Minimal seasonings are used to preserve the natural flavor of the ingredients.
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  Steamed Fish Head with Spicy Chopped Pepper

  Steamed fish head with chopped chili is a dish made from fresh fish head, seasoned with chopped chili, ginger slices, and green onions, then steamed. The fish head is marinated and layered with chili, then steamed to make the flesh tender and infused with chili flavor.
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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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  Bamboo Shoots with Preserved Pork

  Wudang Mountain bamboo shoot stir-fried with cured pork is a dish featuring fresh Wudang bamboo shoots and cured pork. Sliced shoots are stir-fried with pork slices, allowing the pork's fat to infuse flavor into the bamboo shoots while preserving their crisp tenderness.
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  Honghu Lotus Stem Tendons

  Honghu lotus stem is a dish featuring Honghu's specialty lotus stem as the main ingredient. The lotus stem is the tender shoot of the lotus root, with a crisp and tender texture. After cleaning and cutting into segments, it can be stir-fried, dressed cold, or made into soup, often paired with garlic and chili to preserve its refreshing crunch.
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  Steamed Silver Carp

  Steamed silver carp is a dish featuring fresh silver carp, cleaned and steamed with ginger slices and green onions over high heat. Minimal seasoning preserves the original flavor.
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  Baked Flatbread

  Fire cake is a flour-based food made by kneading, resting, and rolling dough into round flatbreads, then baking until the surface is slightly charred and the inside is soft. It can be eaten alone or filled with meat and vegetables to make a sandwich.
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  Hot Dry Noodles

  Hot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
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  Clay Pot Baked Free-Range Chicken

  Clay pot-braised free-range chicken, made with fresh free-range chicken, ginger slices, green onions, and slow-cooked in a clay pot. Chicken is blanched to remove odor, then simmered with seasonings until tender and flavorful.
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  Clay Pot Baked Yunyang Chicken

  A dish featuring local Yunyang large chicken, seasoned with ginger slices and green onions, slow-cooked in a clay pot until tender and flavorful.
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  Lotus Root Soup

  Lotus root soup is made primarily with lotus roots, combined with辅料 like pork ribs or chicken, and simmered slowly to create a clear, flavorful broth.
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  Sour Cabbage Stir-Fried Glass Noodles

  Sour cabbage stir-fried with vermicelli is a dish made primarily from sour cabbage and rice noodles. Soak the noodles, then stir-fry with chopped sour cabbage and seasonings until flavorful. Use oil and garlic for aroma.
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  Sour Cabbage Stir-Fried with Konjac

  Sour cabbage stir-fried with konjac is a dish made primarily from sour cabbage and konjac. Slice or cut konjac, blanch to remove bitterness, then stir-fry with chopped sour cabbage and seasonings until well mixed. Simple to prepare with a crisp texture.

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