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Shui You Sheng • Hubei Cuisine (Li Huang Bei Lu Branch)

地方菜 · ⭐ 4.6

No. 9 Luojia Mountain Street

Dishes

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  Yunnan-Guizhou Sour Soup Hot Pot with Black Fish Slices

  Made with Yunnan-Guizhou regional sour soup base and quickly cooked black fish slices. Main ingredients are black fish slices and fermented sour broth, offering a tangy, spicy, fresh, and aromatic taste with rich, hearty broth and tender fish slices, showcasing distinct southwestern flavor.
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  Winter Pear and Lotus Root Soup

  A nourishing soup made from winter pear and lotus root, gently simmered to create a refreshing, sweet taste that supports lung health in cold seasons.
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  Ginger and Chili Eel

  Fresh eel stir-fried with ginger and chili, delivering a spicy and aromatic flavor.
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  Dry-Fried Bean Thread

  A Sichuan dish made by stir-frying dried bean threads with vegetables and spices until crispy, offering a rich, savory flavor.
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  Dry-Fried Flatbread

  Made from flour, the dough is fermented, rolled out, sliced into strips, and pan-fried until golden and crispy. No water is added during cooking; the dry-frying method results in a crisp exterior and soft interior.
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  Pickled Lotus Root with Chicken Gizzard

  A spicy and tangy cold dish made from pickled lotus root and chicken gizzard, known for its crisp texture and bold flavor.
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  Steamed Wu Chang Fish

  Steamed 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.
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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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  Braised Wuchang Fish

  Braised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
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  Braised Beef

  Braised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
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  Old Firewood Braised Pork

  A traditional dish made by slow-cooking pork belly over wood fire after marinating and blanching, resulting in tender, flavorful meat with a smoky aroma.
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  Pineapple Sweet and Sour Pork

  Pineapple sweet and sour pork is made with pork tenderloin, deep-fried and stir-fried with pineapple chunks in a sweet and sour sauce. Main ingredients include pork, pineapple, and seasoning sauce, prepared by frying and stir-frying.
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  Lotus Root Noodle Soup

  A Chinese home-style dish made with lotus root and noodles, simmered in broth for a fresh and savory flavor.
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  Stewed Lamb in Iron Pot

  A traditional Chinese dish featuring tender lamb simmered slowly in an iron pot with onions, ginger, and spices, resulting in rich, aromatic flavors.
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  Bull's Elbow Pork

  Bawang elbow is a dish made primarily with pork elbows, usually skin-on, prepared by blanching, coloring, and slow stewing. Seasoned with soy sauce, cooking wine, scallions, and ginger, it's simmered until tender and rich yet not greasy, resulting in a glossy red finish and melt-in-the-mouth texture.
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  Spicy Dry-Fried Chicken Wings

  Chicken wings are marinated and quickly stir-fried in oil until crispy and golden, then seasoned with dried chili peppers and Sichuan peppercorns for a spicy, aromatic flavor.

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