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Yuanyi Private Kitchen (Chenghua Road)

特色菜 · ⭐ 3.8

No. 17, North Zone, Huasheng Hankou City Plaza, Chenghua Road, opposite Baiweilou

Dishes

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  三鲜火锅

  三鲜火锅以猪骨或鸡骨熬制的高汤为底，加入虾仁、鱼片和猪肉等三种鲜味食材，辅以白菜、豆腐、粉丝等配菜，煮熟后食用。
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  Handmade Spring Rolls

  Handmade spring rolls are made with thin wrappers filled with fresh vegetables, meat, or seafood, then deep-fried until crispy. They offer a satisfying crunch and savory filling.
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  Wangji Chicken Soup

  Wangji Chicken Soup is made with free-range chicken and ingredients like goji berries and red dates, slowly simmered to create a clear, flavorful broth rich in nutrition.
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  Honghu Salted Duck Egg

  Honghu salted duck egg is made from high-quality duck eggs from Honghu, Hubei, using traditional brining methods. The yolk is rich and oily, with a savory flavor, while the white is tender and smooth—classic Chinese preserved egg.
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  Stir-Fried Pork Liver

  Stir-fried pig liver is a Chinese dish featuring pig liver as the main ingredient. The liver is sliced, marinated with wine and starch, then quickly stir-fried with葱,姜,蒜 for a tender texture and bright color.
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  Rice Wine Tangyuan

  A traditional Chinese dessert made with glutinous rice balls cooked in warm rice wine, offering a sweet and comforting flavor.
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  Lotus Root Soup

  Lotus root soup is made primarily with lotus roots, combined with辅料 like pork ribs or chicken, and simmered slowly to create a clear, flavorful broth.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.
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  Fish Head and Fish Ball Hot Pot

  A hot pot featuring fish head and handmade fish balls, simmered in a rich broth with vegetables and tofu, offering a fresh and savory taste.
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  Spicy Tofu

  A classic Sichuan dish made with soft tofu stir-fried in a spicy sauce of chili, Sichuan peppercorns, and fermented bean paste.

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