Shui Qing Ting Hubei Cuisine (Xiang Yun Small Town Branch)
地方菜 · ⭐ 4.6
Level F1, COFCO Xiangyun Town, No. 9, Antai Avenue
Dishes
Eight Treasure Lotus Root PowderEight Treasure Lotus Root Powder is a dessert made primarily from lotus root powder, mixed with various dried fruits and nuts. Prepare by mixing the powder with cold water, heating until transparent, then adding lotus seeds, red dates, longan, walnut kernels, raisins, red beans, peanuts, and goji berries, stirring well and cooling to set.
Camellia Oil Danjiang Big Fish HeadDanjiang big fish head with camellia oil is made from fresh fish heads, seasoned with camellia oil, ginger slices, and green onions, then slowly stewed. The fish head is first pan-fried in camellia oil before being gently simmered in water or broth to absorb its aroma and flavor.
Handmade Fish Ball SoupHandmade fish balls are made from fresh fish meat, minced and mixed until elastic, then cooked in clear soup. The broth is usually water or stock with a slice of ginger to remove fishy smell. Fish balls are done when they float. The finished fish balls are chewy and delicious, with a clear, refreshing taste.
Wuhan Spiced Delicacies PlatterWuhan-style braised dish is a platter of various ingredients slowly simmered in seasoned broth. Main ingredients include duck neck, wings, chicken feet, dried tofu, egg rolls, and beef tripe, along with spices like star anise, cinnamon, Sichuan pepper, ginger, and green onions.
Hanyang Rice DumplingsHanyang rice cakes are a traditional snack made primarily from glutinous rice. The rice is soaked, ground into flour, mixed with water to form a paste, steamed, cut into small pieces, then fried or pan-fried until crispy on the outside. Usually served with sweet or savory sauces.
Stir-fried Live Green Shrimp from DanjiangOil-blasted live green shrimp from Danjiang is a dish featuring fresh live green shrimp, stir-fried quickly with scallions, ginger, and garlic for a tender, flavorful result.
Hongshan Vegetable GreensHongshan CaiTai is a dish primarily made with Hongshan CaiTai, a short-stemmed Chinese cabbage from Wuhan, Hubei. It's typically stir-fried with garlic and ginger for a crisp, nutritious flavor.
Honghu Crisp Lotus Root and Pork Bone SoupHonghu Crisp Lotus Root and Pork Bone Soup is made with fresh lotus root and pork bones, cooked by stewing. The soup is clear, with a fresh and delicious taste, crisp lotus root, and rich in gelatin from the pork bones.
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.
Glutinous Rice Pork TrotterA savory dish featuring pork trotters slow-cooked with glutinous rice, resulting in tender meat and fragrant rice.
Glutinous Rice Pig TrotterGlutinous pork trotter is a dish made by stewing pork trotters with glutinous rice after blanching. The trotters are marinated, then cooked slowly with soaked rice until tender and flavorful, with the rice absorbing the rich broth. The dish has a glossy red color, soft texture, and rich aroma.
Braised Spare Ribs with Lotus Root and Noodles SoupDiaozi stewed spare rib and lotus root soup features pork ribs and lotus roots slowly simmered in a clay pot, blending the ribs' aroma with the lotus root's softness. The broth is clear and rich in flavor.
Chicken Mushroom Tea Seed Oil Bitter Melon TipsChicken mushroom and bitter melon tips are stir-fried with tea seed oil, offering a fresh and delicate taste.