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Laicai Hubei Head Chef Lotus Root Soup (Huigou Center Store)

地方菜 · ⭐ 4.5

4th Floor, Wuhan Huiju Center, No. 1 Changyi Road (next to the cinema)

Dishes

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  Stir-Fried Lotus Root丝 with Three Towns Style

  Three Towns Dry-Fried Lotus Root Strips is a stir-fry dish using lotus root as the main ingredient. Thinly sliced lotus root is pan-fried until slightly golden, then mixed with minced garlic and chili for a flavorful, crispy texture.
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  Xiaogan Rice Wine Sparkling Drink

  Xiaogan Rice Wine Sparkling Drink is a beverage made by mixing Xiaogan rice wine with sparkling water. The main ingredients are rice wine and carbonated water, offering a refreshing taste with the slight sweetness of rice wine and the effervescence of bubbles.
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  Dry-Fried Beef with Lotus Root Strips

  A stir-fried dish featuring beef and lotus root strips, dry-fried until crispy for a rich, aromatic flavor.
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  Hanchuan Ancient Method Steamed Beef with Rice Flour

  Hanchuan ancient method steamed beef with rice flour uses premium beef brisket, seasoned with secret spices and rice flour, slowly steamed to achieve tender, flavorful meat with rich aroma.
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  Mianyang Lotus-Scented Steamed Pork with Rice Flour

  Mianyang lotus-scented steamed pork with rice flour features sliced pork belly marinated in rice flour, soy sauce, and cooking wine, layered with lotus leaves and steamed. The meat is tender, and the lotus slices absorb the rich pork aroma.
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  Pickled Lotus Root Stir-Fried with Orange Chicken

  A spicy and tangy dish featuring tender chicken and crisp pickled lotus root, popular in Hunan cuisine.
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  Stir-Fried Eggplant with Chili and Century Egg

  Burned pepper eggplant is a dish made primarily with eggplant, preserved eggs, and chili. Eggplant slices are pan-fried or stir-fried until tender, then mixed with chopped preserved eggs and roasted chili to absorb their flavors.
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  Old Wuhan Glutinous Rice Fish

  Old Wuhan Ziba Fish is a dish made with fresh small fish as the main ingredient. The fish are coated in glutinous rice flour and deep-fried until golden brown, then stir-fried together with chili, minced garlic, ginger slices, and other seasonings. During preparation, the small fish are first marinated to absorb flavor, then deep-fried to set their shape, and finally combined with seasoning ingredients for stir-frying, resulting in crispy exteriors and tender, flavorful meat.
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  Crispy Fortune Chicken

  A Cantonese dish featuring a whole chicken marinated, air-dried, and deep-fried until the skin is crispy and golden, symbolizing prosperity and good fortune.
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  Crispy Lotus Root with Sea Bass

  Sliced sea bass is pan-fried with crispy lotus root from Jingchu, creating tender fish and crunchy vegetables, with flavors blending through frying for a unique taste.
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  Steamed Shrimp with Garlic and Vermicelli

  Steamed shrimp with garlic and vermicelli is a dish primarily made with fresh shrimp, vermicelli, and garlic. The preparation involves soaking the vermicelli until soft, placing it on the bottom of a dish, arranging the deveined shrimp on top, sprinkling with garlic and seasonings, then steaming until cooked.
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  Braised Pork Bone with Lotus Root Soup

  Diaozi Tonggu Wei Ou Tang uses pork bones and lotus root as main ingredients. After blanching the bones, they are simmered slowly in a dented pot with lotus root for several hours to blend nutrients, resulting in a creamy white soup with rich flavor.

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