Honghu Riverside (Xihewenyuan Branch)
地方菜 · ⭐ 3.8
Nos. 53–54, Xihexuan Garden, Longping West Road
Dishes
Homestyle Green EggplantHome-style green eggplant is a traditional dish made with fresh green eggplants, typically sliced or diced and cooked by stir-frying, stewing, or pan-frying. It's common to remove bitterness before cooking, then sauté with garlic, scallions, and seasonings for rich flavor absorption.
Stewed Large ShrimpOil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
Honghu Lotus Root SoupHonghu lotus root soup is made with fresh lotus roots and pork bones or ribs, slowly simmered to create a clear broth with rich flavor. Minimal seasoning highlights the natural taste of the ingredients.
Hot Dry NoodlesHot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
盘鳝盘鳝是一道以鳝鱼为主要食材的菜肴，将活鳝鱼去除内脏后，用热水烫去黏液，再切成段或整条盘装，配以姜、葱、蒜等调料，通过炒制或蒸制的方式烹制而成。
Secret-Recipe Crispy Lotus RootA crispy lotus root dish made by marinating and frying the vegetable, then serving with a special sauce for a savory, crunchy experience.
Old Home Preserved Meat Tofu SkinA traditional Chinese dish made by stir-frying preserved meats like cured pork and sausage with tofu skin, resulting in a rich, savory flavor.
Lotus Pond Snail MeatSnail meat stir-fried with lotus root, water chestnuts, and snap peas, a classic dish from southern China's water village cuisine.
Sour Spicy Lotus StemSour and spicy lotus stem is a dish made primarily with fresh lotus stems, seasoned with chili, vinegar, and garlic. After washing and cutting the stems into segments and blanching them, they are mixed or stir-fried with a tangy spicy sauce, resulting in a crisp and refreshing taste that stimulates the appetite.
Crispy Lotus Root CutletsFragrant crispy lotus root slices stuffed with seasoned pork, coated in starch and egg, then deep-fried until golden and crunchy. The outer layer is香酥 while the inside remains tender.