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Dreamy Water Village • Rural Hubei Cuisine

地方菜 · ⭐ 4.0

Ground-floor commercial space, Building B, Da Wuhan 1911, Xinhua Road

Dishes

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  Tianmen Family Feast

  A hearty Chinese stew combining pork, chicken, shrimp, mushrooms, tofu, and greens, simmered in broth for rich flavor and balanced nutrition.
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  Tianmen Sliding Fish and Meat

  Tianmen Sliding Fish and Meat is a dish made primarily with fresh fish meat and pork, which is stirred and marinated to create a tender texture. It has a delicate taste and is often used in hot pot or stir-frying.
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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Braised Turnip with Local Pork

  A homestyle dish made by slow-cooking turnip and local pork until tender, resulting in a rich, savory flavor.
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  Yingcheng Oil Tofu and Chicken Feet Stew

  A Hunan-style dish featuring fried tofu and chicken feet simmered in a spicy sauce, known for its rich aroma and tender texture.
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  Signature Jingsha Giant Soft-shell Turtle

  This signature dish features premium giant soft-shell turtle as the main ingredient, paired with the distinctive sauce from the Jingsha region. The turtle is cleaned, cut into pieces, blanched to remove any gaminess, and then stir-fried with ginger, garlic, and cooking wine for fragrance. The secret Jingsha sauce (typically containing broad bean paste, chili, and spices) is added and stir-fried evenly. The dish is then simmered in a rich broth over low heat until the meat becomes tender and gelatinous, and the sauce thickens. The final dish has a bright red color, with tender, collagen-rich turtle meat and a robust, savory sauce.
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  Spicy麻 Fish with Pepper

  A Sichuan-style dish featuring fresh bighead carp, stir-fried with Sichuan peppercorns, chili, and aromatics for a numbing-spicy flavor.
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  Three Steamed Dishes from Mianyang

  Miyang Three Steamed is a traditional dish from Miyang, Hubei, featuring steamed fish, meat, and vegetables like pumpkin and eggplant, all steamed separately to preserve their natural flavors.
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  Honghu Bone and Lotus Root Soup

  A traditional Chinese soup made with pork bones and fresh lotus root from Honghu, slowly simmered to create a rich, creamy broth with tender藕.
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  Pan-fried Steamed Pork with Sweet Potato Flour

  A savory dish of pork belly coated in sweet potato flour and steamed, then pan-fried for a crispy finish.
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  Tofu Pearl Dumplings

  A dish made of soft tofu mixed with pork and shaped into small balls, then boiled. The pearls are tender and flavorful, often served in broth or sauce.
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  Boiled lettuce

  Steamed lettuce is a refreshing vegetable dish. The main ingredient is fresh lettuce, cooked using a simple steaming method that preserves its original flavor and nutritional value. The dish has a bright green color and a crisp texture.
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  Red An Clay Pot Pork with Wheat Paste

  A traditional dish from Hong'an featuring slow-cooked pork in a clay pot with wheat paste, resulting in tender, flavorful meat.
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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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  Preserved Meat and Pepper Stir-fried Potato Shreds

  A savory dish of stir-fried potato shreds with preserved meat and black pepper, offering a rich, aromatic flavor.

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