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方掌柜·主席武昌鱼·湖北菜(黄鹤楼百年店)

地方菜 · ⭐ 4.5

No. 194-3 Pengliuyang Road (beside the ground floor of Vienna 3 Best Hotel)

Dishes

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  Fang Zhaogu's Lucky Charm

  Fang Zhaogu's Lucky Charm is a specialty dish made with selected pork belly, braised and sliced, then mixed with a secret sauce and garnished with cilantro and green onions. It features a rich, savory-sweet flavor with deep braising aroma and a subtle aftertaste.
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  Osmanthus Millet Cake

  A traditional Chinese sweet dessert made from millet flour and osmanthus flowers, featuring a soft, sweet texture with a fragrant floral aroma.
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  Three Steamed Dishes from Mianyang

  Miyang Three Steamed is a traditional dish from Miyang, Hubei, featuring steamed fish, meat, and vegetables like pumpkin and eggplant, all steamed separately to preserve their natural flavors.
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  Spring Water Wuchang Fish

  A dish made by steaming fresh Wuchang fish with spring water, resulting in tender flesh and a clear, naturally flavorful broth.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Steamed Wu Chang Fish

  Steamed Wuchang fish is a Chinese dish featuring whole Wuchang fish. After cleaning, make cuts on both sides of the fish, marinate with ginger slices and scallions, steam it over water, then drizzle with hot oil and sauce.
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  Rose Ice Cake

  A dessert made from rose petals and milk, frozen into a smooth and refreshing treat with a delicate floral aroma.
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  Pork Shank Stewed with Wild Lotus Root

  A nourishing soup made by slow-cooking pork shank and wild lotus root, resulting in tender meat and soft, flavorful roots.
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  Braised Wuchang Fish

  Braised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
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  Pan-Fried Lotus Root Cakes

  Pan-fried lotus root cakes are made from lotus root, pork filling, and seasonings like scallions and ginger. The lotus root is sliced or minced, mixed with meat and spices, shaped into patties, then pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Spicy Crab and Hot Dry Noodles

  A fusion dish combining spicy stir-fried crab with savory hot dry noodles, creating a bold and flavorful meal.

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