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Zhouhuang Hong Kong Style Teahouse (Huazhong Zhigu Branch)

Cantonese cuisine · ⭐ 3.5

No. 1 Furong Road

Dishes

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  Crispy Roast Duck Rice

  Hong Kong-style crispy-skinned roast duck rice is made by marinating a whole duck, air-drying it, and then roasting it in a hanging oven. The skin is crispy while the meat remains tender and juicy. The rice is served with sliced roast duck, typically accompanied by sweet bean sauce or garlic sauce, and sometimes garnished with scallion strips and cucumber sticks as side dishes.
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  Roast Duck and Barbecue Pork Rice

  Roast duck and barbecued pork rice is a Cantonese-style main dish featuring crispy roast duck and sweet barbecued pork, served with rice and a touch of sauce.
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  Corn and Pork Rib Soup

  Corn and pork rib soup is made by simmering blanched ribs with corn segments in water until the ribs are tender and the corn sweet, resulting in a clear or slightly yellow broth.
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  Braised Beef Brisket Rice

  Red-braised beef brisket rice features beef brisket with carrots and onions, slow-cooked until tender. Served over steamed white rice with rich sauce for a flavorful combination.
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  Meat-loaded Barbecue Rice

  A flavorful dish featuring tender barbecued pork over steamed rice, with a rich, savory-sweet glaze and fresh vegetables for balance.
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  Braised Spare Ribs with Lotus Root

  Lotus root stewed with pork ribs is a slow-cooked dish using pork ribs and lotus root as main ingredients. After blanching the ribs, they are simmered together with peeled and cubed lotus root in water, ginger slices, and seasonings until the ribs are tender and the lotus root absorbs the flavors.
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  Steamed Chicken Feet

  Steamed chicken feet is a dish made primarily from chicken feet, cleaned and blanched, then seasoned with ingredients like ginger slices, green onions, and cooking wine, and steamed until tender.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  Steamed Spare Ribs with Black Bean Sauce in Clay Pot Rice

  Steamed spare ribs with fermented black bean sauce in a clay pot is a traditional dish made primarily with spare ribs and rice. The spare ribs are first marinated in fermented black bean sauce to infuse flavor, then cooked together with rice in a clay pot over low heat. During the cooking process, the savory aroma of the ribs blends perfectly with the rice, and a crispy layer of rice crust forms at the bottom of the pot, offering a delightful crunch.
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  Master Chef's Soul-Stealing Rice

  Anran Xiaohun Rice is based on rice, combined with thigh meat, egg, greens, and sauce. The thigh meat is usually marinated and then pan-fried or stir-fried, the egg is scrambled and mixed with the meat, the greens are blanched and placed on top of the rice, and finally a special sauce is poured over.

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