Li Zhou Fish Banquet (Jianghan North Road Branch)
地方菜 · ⭐ 4.7
No. 34 Jianghan North Road, Jiuyun Building, 1st Floor
Dishes
Large Private Beef CubesLarge pieces of beef slow-cooked in a secret sauce, tender and flavorful.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.- Signature Stir-Fried Fresh Eel StripsFresh eel strips stir-fried with vegetables and seasonings, a classic Chinese dish known for its tender texture and savory flavor.
Steamed Eel with Pickled ChiliA Sichuan dish made by steaming fresh eel with pickled chili, garlic, and ginger. The eel is tender and the sauce is tangy-spicy.
Pigeon and Bull Penis StewA specialty dish from Xishui, Hubei, made with pigeon and bull penis, slow-cooked with spices for rich flavor and nourishment.
Special Beef Brisket and Beef TendonMade with premium beef brisket and tendon, slow-cooked for hours to achieve tender, flavorful meat and rich broth.
Frog and Fish Gelatin StewA Chinese dish featuring frog meat and fish gelatin, slow-cooked with ginger, garlic, and chili for a rich, savory flavor.
Braised Beef Offal in Clay PotA hearty dish made by slow-cooking beef offal such as tripe, intestines, and lungs in a clay pot with aromatic spices and herbs.
Braised Stone Catfish from ShishouA Chinese dish featuring stone catfish from Shishou, slow-cooked in a savory sauce of soy sauce, sugar, and wine, resulting in tender fish with a rich, glossy finish.
Braised Yellow CatfishA Chinese dish made by braising yellow catfish with soy sauce, sugar, and aromatics until tender and flavorful.
Bawang Jia Burned ChickenA dish made by slow-cooking chicken with a special sauce, resulting in tender and flavorful meat with a spicy aroma.
Fish Head Rice SoupFish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.
Huangpi Three DelicaciesHuangpi Three Delicacies is a traditional dish from Huangpi, Hubei, featuring fish balls, meatballs, and meat cake, steamed to perfection for a tender and nutritious meal.