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Old Wuhan Cuisine · Intangible Cultural Heritage Wuchang Fish (Hanjie Branch)

地方菜 · ⭐ 4.6

Songzhu Road, Block 3 of Han Street

Dishes

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  Spicy Frog Noodles

  A spicy fusion dish featuring tender frog legs and sesame sauce noodles, delivering a bold, numbingly delicious experience.
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  Stewed Pork with Huangzhou Radish

  Stewed pork and Huangzhou radish simmered together, resulting in tender meat and sweet, flavorful radish.
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  Stir-Fried Honghu Lotus Root Shreds

  Stir-Fried Honghu Lotus Root Shreds is a specialty dish from Hubei, primarily using high-quality lotus roots from Honghu Lake. The lotus root is cut into thin shreds and quickly stir-fried in hot oil with a small amount of minced pork, dried chili peppers, Sichuan peppercorns, ginger, and garlic. Using the dry-frying technique, the lotus root shreds develop a slightly crispy exterior while remaining tender and crunchy inside. Seasoned mainly with salt, soy sauce, and a touch of sugar, the dish highlights the natural flavor and dry aroma of the lotus root. The finished dish has a golden color, with crisp shreds carrying a subtle numbing fragrance from the dried chili and Sichuan peppercorns.
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  Osmanthus and Snow Pear Braised Pork Belly

  Osmanthus and Snow Pear Braised Pork Belly is a dish that combines sweet and savory flavors. Main ingredients include skin-on pork belly, fresh snow pears, and dried osmanthus flowers. The pork belly is cut into pieces, blanched, then stir-fried with rock sugar for caramelization. Soy sauce, cooking wine, ginger slices, and water are added, and the pork is simmered over low heat until tender. In the later stage, peeled and cubed snow pears and dried osmanthus are added and simmered until the pears are soft and the sauce thickens. The finished dish has a glossy red color, tender meat, with the fragrance of osmanthus and the sweetness of pears.
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  Braised Spare Ribs and Lotus Root Soup in Clay Pot

  A traditional Chinese soup made with pork ribs and lotus root, slowly simmered in a clay pot for rich flavor and nutrition.
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  Honghu Lotus Root Soup Simmered in Earthen Pot

  Honghu Lotus Root Soup Simmered in Earthen Pot is a traditional Hubei soup. It primarily uses high-quality lotus root from Honghu Lake and pork ribs. The ribs are blanched, then simmered with cubed lotus root in a special earthen pot with water over low heat for several hours. The soup turns milky white, with the lotus root becoming soft and powdery, and the ribs tender. The broth is rich, mellow, and slightly sweet, fully blending the fragrance of lotus root with the umami of meat and bones.
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  Stone Pot Health Black Tofu

  A healthy dish made with black tofu and medicinal ingredients, slow-cooked in a stone pot for rich flavor and nourishment.
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  Wuhan Black Duck Stew

  A traditional Wuhan dish featuring duck meat slow-cooked with spices and a secret sauce, resulting in tender, flavorful meat.
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  Hubei Beef Trio Delight

  A Hubei specialty featuring beef, tripe, and tendon slowly stewed to tender perfection in a rich, savory broth.
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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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  Sour Cabbage and Vermicelli Stewed Beef

  A traditional Chinese dish made by slow-cooking beef, sour cabbage, and vermicelli until tender and flavorful.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Fortune Cherry Blossom Cake

  A delicate steamed cake made from glutinous rice flour and cherry blossom powder, shaped like a flower and symbolizing good fortune.
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  Black Pork Stir-fried with Braised Lotus Root and Tofu Cubes

  Stir-fried black pork with braised lotus root and tofu cubes, a savory dish combining tender meat and soft, flavorful ingredients.
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  Black Pork Stewed with Fermented Tofu Skin

  Black pork and fermented tofu skin are slowly stewed together, resulting in tender meat and flavorful tofu that absorbs the rich broth.
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  Braised Black Pork with Huangzhou Radish

  This dish features premium black pork and Huangzhou radish as the main ingredients. The black pork is cut into chunks, stir-fried to render fat, then cooked with ginger, scallions, and cooking wine to remove gaminess and enhance aroma. Huangzhou radish, cut into chunks or wedges, is added along with seasonings like soy sauce and sugar. Water or broth is poured in, brought to a boil, then simmered over low to medium heat until the pork becomes tender and the radish absorbs the flavors. The finished dish has a reddish-brown glaze, with pork that is rich but not greasy and radish that is soft, sweet, and infused with savory juices.

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