Lotus Root Story • Wuchang Fish • Hubei Cuisine (Hankou Railway Station Store)
地方菜 · ⭐ 4.0
80 meters northeast of the intersection of Development Avenue and Changqing Road
Dishes
Northeast RiceNortheast rice is a specialty rice from China's Northeast region, renowned for its full grains, firm texture, and clear, transparent color. When cooking, wash the rice thoroughly, add an appropriate amount of water, and after boiling, the cooked rice becomes soft, fragrant, and sticky with a delicate texture.
Spicy Soft-Shell CrabFresh soft-shell crabs stir-fried with spicy chili and aromatic spices, delivering a bold, savory, and numbing flavor.
Farmhouse Steamed Pork with Rice FlourFarmhouse Steamed Pork with Rice Flour is a dish made from pork belly, rice flour, and seasonings like green onions, ginger, and garlic. The pork slices are marinated, layered in a steamer, topped with toasted rice flour, and steamed until tender.
Dry Pot Pork Belly and Shredded CabbageA spicy stir-fry dish featuring pork belly and shredded cabbage, cooked in a dry pot with chili and garlic for rich flavor.
Pickled Vegetable and Taro Noodles with Pork StripsA spicy and tangy dish made with pork strips, taro noodles, and pickled vegetables, stir-fried to perfection.
Steamed Wu Chang FishSteamed 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.
Charcoal-Grilled Signature Meat TendonsMarinated beef or pork tendons grilled over charcoal, resulting in a tender and flavorful dish with a smoky aroma.
Pork SkewersPork skewers are made by cutting pork into small pieces, threading them onto bamboo sticks, and grilling or pan-frying after marinating. Main ingredients include pork tenderloin or belly meat, often seasoned with soy sauce, cooking wine, ginger, and garlic.
Braised Pork Rib and Lotus Root Soup in Clay PotA comforting dish made by slow-cooking pork ribs and lotus root in a clay pot, resulting in a rich, savory broth with tender meat and soft, sweet vegetables.
Purple Clay Pot Spare Rib and Lotus Root SoupPurple clay pot spare rib and lotus root soup is a soup made with pork ribs and lotus root, slowly stewed in a purple clay pot. The soup is clear, fresh, and has a rich meaty flavor with the sweet taste of lotus root.
Braised Fish with SauceA Chinese dish featuring fresh fish braised in a savory sauce made from soy sauce, sugar, and aromatics.
Mustard LobsterMustard lobster shrimp features fresh lobsters, blanched, drained, and mixed with a mustard sauce made from mustard powder, soy sauce, vinegar, sugar, and sesame oil for rich flavor and strong mustard aroma.
Chongqing Spicy Grilled FishChongqing spicy grilled fish is made with fresh fish as the main ingredient, marinated with various spices and chili peppers before grilling. The fish meat is tender inside and crispy on the outside, paired with a variety of vegetables, delivering a unique Chongqing flavor.
Spicy CrabSpicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.
Caviar Braised TofuFish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes and pan-fried until the surface turns slightly golden, then fish roe, broth or water is added and simmered to allow the tofu to absorb the rich flavor of the fish roe. Finally, a small amount of cornstarch is used to thicken the sauce. Careful control of heat during cooking ensures the tofu remains tender and the fish roe stays intact.