Zi Zhuang Chinese Restaurant - Hubei Cuisine, Crawfish, Wuchang Fish, Pork Ribs and Lotus Root Soup
地方菜 · ⭐ 3.6
Inside Shouyi Garden Food Culture Street, No. 232-613 Pengliuyang Road
Dishes
Spicy Chopped Chili Fish HeadSteamed fish head with chopped chili, seasoned and layered with ginger and garlic, then steamed to tender perfection.
Signature Double-Flavor Wuchang FishFresh Wuchang fish prepared in two styles—steamed and braised—offering tender meat and rich, layered flavors.
Signature Double-Flavor Wuchang FishFresh Wuchang fish is prepared in two ways: one side braised, the other steamed, preserving its tender texture and rich flavor with ginger, scallion, and garlic.
Braised Chicken with ChestnutsA Chinese dish made by braising tender chicken with chestnuts, resulting in a savory and sweet flavor.
Special Two-Flavor Wuchang FishFresh Wuchang fish is prepared with two methods: one side braised, the other steamed, preserving its tender texture and unique flavor.
Blanched Organic LettuceA dish featuring fresh organic lettuce quickly blanched in boiling water and dressed with a light sauce, preserving its crisp texture and nutrients.
Brewed Duck in Clay PotStewed duck with beer in a clay pot, made by simmering duck meat with beer, ginger slices, and green onions until tender and the broth becomes rich.
Fermented Mandarin FishStinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
Lotus Root and Pork Rib SoupLotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
Crispy Lotus Root RollsA Chinese dish made by stuffing lotus root slices with meat filling, coating in batter, and deep-frying until golden and crispy.