Lai Cai · Hubei Head Chef Lotus Root Soup (Huanghelou FunYueHui Store)
地方菜 · ⭐ 4.4
Level 2, Fanyuehui KA Street, No. 151 Zhangzhidong Road (adjacent to Shouyi Square, Zhangzhidong Road)
Dishes
Stir-Fried Lotus Root丝 with Three Towns StyleThree 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.
Creamy Winter Melon SoupA delicate soup made from fresh winter melon and cream, gently simmered to preserve natural sweetness and smooth texture.
Ezhou Garlic Pork Ribs with Small PotatoesA savory dish featuring pork ribs and small potatoes simmered in garlic-infused sauce, popular in Hubei cuisine.
Mianyang Lotus-Scented Steamed Pork with Rice FlourMianyang 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.
Pickled Lotus Root Stir-Fried with Orange ChickenA spicy and tangy dish featuring tender chicken and crisp pickled lotus root, popular in Hunan cuisine.
Stir-fried WatercressStir-fried mustard greens is a dish primarily made with fresh mustard greens. The preparation is simple: first wash and cut the mustard greens into segments, then heat oil in a wok and sauté minced garlic until fragrant, followed by quickly stir-frying the mustard greens. Finally, season with an appropriate amount of salt and monosodium glutamate (MSG), and stir-fry until the greens are just cooked through.
Stir-Fried Pork LiverSpicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
Stir-Fried Eggplant with Chili and Century EggBurned 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.
Old Wuhan Glutinous Rice FishOld 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.
Crispy Fortune ChickenA Cantonese dish featuring a whole chicken marinated, air-dried, and deep-fried until the skin is crispy and golden, symbolizing prosperity and good fortune.
Crispy Lotus Root with Sea BassSliced 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.
Steamed Shrimp with Garlic and VermicelliSteamed 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.
Braised Pork Bone with Lotus Root SoupDiaozi 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.
Chicken Broth Lotus Root MeatballsA traditional Chinese dish made with lotus root and pork filling, simmered in chicken broth to create tender, flavorful meatballs with a delicate texture.
Huangpi Preserved Pork with Tofu NoodlesA Hubei specialty dish made by stir-frying preserved pork with mung bean vermicelli, featuring savory pork and tender noodles.