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San Yuan Ju · Hubei Cuisine

特色菜 · ⭐ 3.9

No. 518 Hua Teng Road, Lane, Bolong Plaza, No. 6, Floors 1–2, Unit 41

Dishes

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  Gong'an Beef Three Delicacies

  Gongan beef three delicacies is a dish primarily made with beef, beef tripe, and beef tendons. During preparation, these three ingredients are first stewed until tender, then stir-fried with spices and seasonings to allow them to fully absorb the broth, resulting in a delicious taste and rich nutrition.
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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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  Glutinous Rice Balls with Pork

  Pearl meatballs are a traditional dish made primarily with glutinous rice and minced meat. To prepare, seasoned meat is shaped into small balls, coated with soaked glutinous rice, and then steamed.
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  Softshell Turtle Stew

  A dish made with softshell turtle stewed in a rich broth, known for its nourishing properties and savory flavor.
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  Stewed腊味 with Small Potatoes

  A hearty dish made by slow-cooking腊味 and small potatoes together, resulting in rich flavors and tender textures.
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  Lotus Root and Pork Rib Soup

  Lotus 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.
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  Flavorful Lotus Root Stuffed with Meat

  A Chinese dish featuring tender lotus root stuffed with seasoned meat, then fried or steamed for a crispy exterior and savory filling.
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  Fragrant Lady Fish Cake

  A delicate dish made from fresh fish meat, egg white, and starch, steamed to perfection with a fragrant aroma and tender texture.
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  Fresh Fish Cake

  A traditional dish made from fresh fish meat mixed with egg white and starch, steamed to a delicate, elastic texture, often garnished with ginger and scallions.

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