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Furong Fish House · Xiangchu Fusion Cuisine (Hankou Railway Station Branch)

特色菜 · ⭐ 4.5

Room 2, Floors 1–2, Unit 1, Building 6, Fuxing Huizheng Fuxing City Phase I, No. 13, Changqing 1st Road

Dishes

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  Two Dishes from One Fish

  One Fish, Two Ways is an innovative dish featuring an entire fish as the main ingredient. First, the fish is divided into two parts and cooked using different methods. The fish head and bones are simmered into a soup, preserving the original flavor and making it delicious and savory; the fish meat is sliced and steamed or braised to maintain its tender texture. This technique of 'one fish, two ways' fully showcases the diverse flavors of fish.
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  Pumpkin Steaks

  Pumpkin steaks are made from fresh pumpkin, cut into square or round steak shapes, marinated and pan-fried until crispy on the outside and tender inside. The dish has a sweet, soft texture with a subtle crisp aroma, representing an innovative fusion of Chinese cooking techniques and Western presentation.
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  Double-color Fish Head with Mushroom Soup Fish Balls

  A dish featuring a fish head cooked in two styles—braised and steamed—and served with handcrafted fish balls in a rich mushroom soup.
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  Enshi Potato Stew with Beef Steak

  A hearty dish from Enshi featuring beef steak and potatoes simmered together until tender, creating a rich and savory flavor.
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  Open-Fire Roasted Perilla Cucumber

  Fresh cucumbers are marinated and roasted in an open flame oven. The exterior is slightly charred while the inside remains crisp, paired with fragrant perilla leaves for a refreshing and unique flavor.
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  Clay Pot Changsha Stinky Tofu

  Fermented tofu is deep-fried and then stewed in a clay pot with chili, garlic, and coriander, resulting in a crispy exterior and tender interior with rich, spicy flavor.
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  Bamboo Bone Lotus Root Soup

  Pork knuckle and lotus root soup uses pork knuckles and lotus roots as main ingredients. After blanching the knuckles, they are simmered with lotus roots in water for several hours until the bones are tender and the lotus slices soft, yielding a clear or slightly milky broth with a delicious flavor.
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  Crispy Duck

  Crispy duck is made from duck, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy, typically served with sweet bean sauce, scallions, and thin pancakes.
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  Fragrant One-Pot Delight

  A flavorful one-pot dish featuring chicken, shrimp, tofu, and egg, simmered in broth for a rich, delicate taste.
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  Tea Oil Stir-Fried Beef

  Tea oil stir-fried yellow beef is a dish made with fresh yellow beef, stir-fried quickly with tea oil, scallions, ginger, and garlic. The beef slices are marinated and then stir-fried in hot tea oil to keep the meat tender and fragrant.
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  Sour Cabbage and Chopped Chili Fried Rice

  A flavorful fried rice dish made with sour cabbage, chopped chili, eggs, and rice, known for its tangy and spicy taste.
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  Green Pepper Wuchang Fish

  Wuchang fish is the main ingredient, paired with green peppers, ginger, and garlic, prepared by steaming or braising. The fish meat is tender, the green pepper fragrant, with a fresh and slightly spicy taste, highlighting the natural flavor.
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  Flavorful Eggplant Stew

  Flavorful eggplant stew features eggplant as the main ingredient, paired with pork belly, garlic, ginger, and doubanjiang. Eggplant is first pan-fried until tender, then simmered with seasonings to absorb the broth. Finally, green and red peppers and scallions are added for aroma and texture.

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