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U Ni · Hubei Family Banquet (Huìjù Center Branch)

地方菜 · ⭐ 4.4

Unit 04C17, 4th Floor, Zone C, Wuhan Huiju Center, No. 1, Yixin Road (opposite Banu Mutton Hotpot)

Dishes

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  U You Frog and Shrimp

  A creative Sichuan-style dish featuring fresh frog and shrimp stir-fried in a spicy, numbing sauce, delivering a bold and aromatic flavor.
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  Yunnan Fresh Spring Bamboo Shoots Stir-Fried with Broad Bean Cubes

  Made with fresh spring bamboo shoots and broad bean cubes, stir-fried quickly for a crisp texture and rich bean aroma, with natural sweetness and freshness.
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  Chopped Chili Beef Fried Rice

  Stir-fried rice with minced beef and chopped chili, seasoned with garlic and ginger for a spicy, savory flavor.
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  Spiced Yellow Beef in Small Pot

  Spiced yellow beef slow-cooked in a small pot with thirteen herbs and spices, tender and aromatic.
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  Stewed Pork and Spare Ribs

  A savory dish made by slow-cooking pork belly and spare ribs until tender, resulting in rich, flavorful meat.
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  Steamed Garlic and Vermicelli Shrimp

  Fresh shrimp steamed with garlic and vermicelli, a classic Cantonese dish known for its rich aroma and tender texture.
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  Spicy Ginger Chicken Feet and Pork Trotters Stew

  A flavorful dish combining chicken feet and pork trotters, slow-cooked with ginger and chili for a spicy, aromatic taste.
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  Dry Pot Braised Lotus Root with Spicy Pork

  A Sichuan-style dish combining braised lotus root and stir-fried pork, seasoned with fermented bean paste and vegetables for a savory, slightly spicy flavor.
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  Lemon Dry-Fried Beef with Lotus Root Strips

  Beef strips and lotus root threads are stir-fried until crispy, then seasoned with lemon juice for a tangy finish.
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  Tripe Stir-fried with String Beans

  Tripe stir-fried with string beans, a flavorful and satisfying dish combining tender tripe and crisp beans in a spicy sauce.
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  Cheese Baked Sweet Potato

  Cheese-baked sweet potato is a dish made primarily with sweet potatoes, which are steamed or baked until tender, then topped with cheese and further baked in an oven until the cheese melts and turns slightly golden brown.
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  Mushroom Sauce Braised Eggplant

  Eggplant slices simmered in a savory mushroom sauce, resulting in a rich and tender dish.
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  Plum-flavored Cherry Tomatoes

  Plum-fermented cherry tomatoes is a cold dish made with small tomatoes and pickled plums. Washed tomatoes are de-stemmed, mixed with plums, and seasoned with sugar, salt, and a splash of white vinegar. After several hours of marinating, the dish becomes vibrant in color and offers a refreshing sweet-sour crunch.
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  Grilled Sea Bass with Sauce

  Grilled sea bass with hot plate sauce, marinated and pan-seared on a high-heat iron plate, then stir-fried with a savory sauce of soy sauce, sugar, rice wine, and garlic for tender, juicy fish with a slightly charred surface.
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  Intangible Cultural Heritage Tofu Pudding and Intestine Stew

  Made with traditional handcrafted tofu pudding and pork intestines, slowly stewed to perfection. The tofu pudding is silky and smooth, the intestines tender and flavorful, combined with a secret braising sauce for rich aroma and complex texture.
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  Braised Abalone with Free-range Chicken

  Fresh abalone and free-range chicken are slowly braised together, resulting in tender abalone and succulent chicken in a rich, savory broth.
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  Seasonal Vegetable Soup from Ding Tang Farm

  A refreshing soup made with fresh seasonal vegetables and rich broth, gently simmered to preserve natural flavors.

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