珊姐家·洪湖湖鲜·九孔莲藕汤(海港城店)
地方菜 · ⭐ 4.4
No. 418 Yanjiang East Road (4th Floor, Haigang City)
Dishes
Hooked Fish Head and Offal PotHooked Fish Head and Offal Pot is a pot dish made with fish head and offal, usually simmered with various spices and seasonings, offering a delicious and rich flavor.
Large Plate Ginger DuckLarge plate ginger duck is made with duck meat and abundant fresh ginger, simmered to perfection. The duck meat is tender, infused with rich ginger aroma, and the broth is savory and fragrant, offering a distinctive ginger flavor combined with the rich essence of duck.
Glutinous Rice CakeGlutinous millet cake is made primarily from millet flour, mixed with glutinous rice flour and sugar, then stirred and steamed. The cake has a golden yellow color, a soft and sticky texture, and a distinctive aroma unique to millet.
Wuhan-style Sesame NoodlesWuhan-style sesame noodles are a type of noodle dish made with alkaline noodles as the main ingredient, combined with ingredients such as sesame paste, fragrant oil, pickled beans, and spicy radish cubes. During preparation, the noodles are first boiled, then cooled, and finally mixed with various seasonings before serving, resulting in a unique texture.
Honghu Nine-Hole Stewed Lotus Root SoupA traditional Chinese soup made with fresh nine-hole lotus root and slow-cooked bones, resulting in a clear, savory broth with tender, sweet lotus slices.
Honghu NianwoHonghu Nianwo is a specialty snack from Honghu, Hubei, made with flour, eggs, scallions, and salt, shaped into small nests and deep-fried until golden and crispy.
Honghu Lotus Root SoupHonghu lotus root soup is made with fresh lotus roots and pork bones or ribs, slowly simmered to create a clear broth with rich flavor. Minimal seasoning highlights the natural taste of the ingredients.
Honghu Lotus Root and Old Duck StewMade with specialty lotus root from Honghu and old duck, slowly stewed. The lotus root is crisp and sweet, the duck meat tender and flavorful, with a rich, savory broth and nourishing properties.
Honghu GuiyaHonghu Guiya is a specialty dish from Hubei, made with premium duck from Honghu Lake, simmered with lotus leaves and lotus roots. The meat is tender and the broth rich, offering nourishing benefits.
Top Scholar Softshell Turtle and Free-range Chicken StewMade with softshell turtle and free-range chicken, seasoned with ginger, green onion, and cooking wine, then slowly stewed. Clear broth, tender meat, rich in nutrition.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Lao Tongcheng Three-Fill Bean SkinLao Tongcheng Three-Flavor Tofu Skin is made with mung bean starch skin filled with pork, mushrooms, and shrimp. It's pan-fried or steamed, offering a soft, chewy texture with rich, savory filling.- Jingmen Farmhouse ChickenA Hunan specialty featuring poached chicken served chilled and tossed in a savory sauce, highlighting fresh ingredients and rustic flavors.
- Stir-fried Garlic Shoots with Mung Bean Sprouts and Tofu SkinA quick stir-fry of garlic shoots, mung bean sprouts, and tofu skin, seasoned with light soy sauce and sesame oil for a fresh, savory taste.
Garlic Shrimp and Vermicelli CasseroleA dish made with fresh shrimp, vermicelli noodles, and garlic, stir-fried and then simmered together in a casserole for rich flavor and tender texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.