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Jiu Kong Wei · Headline Lotus Soup (Longcheng Vanke Li Branch)

地方菜 · ⭐ 4.5

2nd Floor, Longcheng Vanke Li, Longcheng Subdistrict

Dishes

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  Xian Tao Braised Lotus Root with Sichuan-style Backward Cooked Pork

  Main ingredients are pork belly and lotus root. Pork belly is stir-fried until oil is released, then combined with sliced lotus root and special braising sauce. The dish features a bright red color, tender meat, and soft, flavorful lotus root with a hint of sweetness and savory aroma.
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  Xiantao Pressure Cooker Steamed Pork with Rice Flour

  Xiantao pressure cooker steamed pork with rice flour is made from fatty pork belly coated in seasoned rice flour and steamed under pressure. The dish features a glossy red color, tender and soft texture, rich rice aroma, and melts in the mouth.
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  Soil Pit Shredded Pigskin

  A specialty dish made from pork skin, marinated and air-dried before being hand-shredded, offering a chewy texture with savory and slightly spicy flavors.
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  Xiaogan Osmanthus Wine

  Xiaogan osmanthus wine is made primarily from glutinous rice, fresh osmanthus flowers, and high-quality rice wine through fermentation. It has a mild sweet taste with rich osmanthus fragrance, smooth texture, and a delicate, melting mouthfeel. The production process is meticulous, involving soaking, steaming, fermentation, and aging.
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  Wuhan-style Sesame Noodles

  Wuhan-style sesame noodles are a type of noodle dish made with alkaline noodles as the main ingredient, combined with ingredients such as sesame paste, fragrant oil, pickled beans, and spicy radish cubes. During preparation, the noodles are first boiled, then cooled, and finally mixed with various seasonings before serving, resulting in a unique texture.
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  Honghu Green-Head Duck

  A dish made from Honghu's specialty green-head duck, simmered with ginger, scallions, and cooking wine, resulting in tender meat and clear broth.
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  Sauce-Drizzled Pork and Rice Cracker

  A savory dish featuring crispy rice crackers topped with seasoned minced pork and a flavorful sauce.
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  Stir-Fried Tofu Noodles

  A stir-fried dish made with tofu noodles and aromatics like garlic, ginger, and chili, resulting in a savory and fragrant meal.
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  Pork Lard Shredded Cabbage

  A classic Chinese home-style dish made with shredded cabbage stir-fried in pork lard, seasoned simply with salt and a touch of sugar for a savory, aromatic flavor.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Old Hankou Spicy and Fragrant Shrimp

  Fresh large shrimp stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings. The shrimp meat is tender and chewy, with a rich spicy and fragrant flavor, offering complex taste layers. A signature dish from Wuhan local cuisine.
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  Minced Pork Steamed with Earth Eggs

  A traditional Chinese dish made by steaming minced pork over beaten earth eggs, resulting in a tender and savory flavor.
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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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  Stir-fried Yellow Beef with Rapeseed Oil

  Stir-fried yellow beef cooked in rapeseed oil, tender and fragrant, seasoned with chili, ginger, and garlic for a classic home-style taste.
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  Garlic Sauce Chicken Feet

  Chicken feet are marinated and simmered with abundant garlic and a special meaty sauce, resulting in tender, chewy texture with rich garlic aroma and savory, slightly spicy broth.
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  Stir-Fried Screw Pepper with No.1 Local Pork

  Screw peppers and No.1 local pork are sliced and quickly stir-fried, preserving the crispness of the peppers and the savory aroma of the pork, resulting in a rich texture and subtly spicy, salty flavor.
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  Tea Oil Chicken in Iron Pot

  Tea oil chicken is a traditional dish made by slow-cooking chicken in an iron pot with tea oil and seasonings, resulting in tender meat infused with rich aroma.
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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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  Steamed Air-Dried Wuchang Fish

  Fresh Wuchang fish is air-dried and steamed, resulting in tender meat with a rich aroma and natural flavor.

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