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Ouyu Danjiang Hubei Cuisine (Wanfeng Road Branch)

地方菜 · ⭐ 4.7

No. 306 Wanfeng Road (near Exit B Northeast of Qilizhuang Metro Station)

Dishes

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  Gong'an Beef Three Delicacies

  Gongan beef three delicacies is a dish primarily made with beef, beef tripe, and beef tendons. During preparation, these three ingredients are first stewed until tender, then stir-fried with spices and seasonings to allow them to fully absorb the broth, resulting in a delicious taste and rich nutrition.
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  Steamed Wuchang Fish with Chopped Chili

  A steamed Wuchang fish dish seasoned with chopped chili, garlic, and ginger, known for its spicy and aromatic flavor.
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  Junzhou Oil Cake

  Junzhou oil cake is a traditional flour-based food made by mixing flour with water and salt, kneading into dough, rolling thin, coating with oil, folding, cutting into pieces, and frying. Crispy outside, soft inside, with a unique aroma.
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  Hubei Noodles with Sesame Sauce

  Hubei-style sesame noodles are made with alkaline noodles that are boiled and then mixed with sesame oil, sesame paste, soy sauce, vinegar, chili oil, garlic paste, green onions, and radish cubes. The noodles are chewy and elastic, with a smooth texture and rich, diverse toppings that reflect strong regional characteristics.
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  Freshly Grilled Flatbread

  Freshly grilled flatbread made from flour, water, and a pinch of salt. Rolled into thin rounds and cooked directly on a hot pan until slightly crispy outside and soft inside.
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  Braised Spare Ribs with Lotus Root in Clay Pot

  Stewed spare ribs with lotus root is a dish featuring pork ribs and lotus root. After blanching to remove odor, both ingredients are simmered slowly in a clay pot with water, ginger slices, and seasonings until the ribs are tender and the lotus root absorbs the flavors. The broth is rich, the meat is succulent, and the lotus root is soft.
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  Braised Pork Rib and Lotus Root Soup

  A traditional Chinese soup made with pork ribs and lotus root, slowly simmered to create a rich, savory broth with tender meat and soft, sweet lotus roots.
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  Braised Beef Intestines in Clay Pot

  Pot-braised beef intestines is a dish featuring beef intestines as the main ingredient, cleaned and simmered with scallions and ginger in a clay pot until tender and flavorful, with a rich broth.
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  Clay Pot Double Delicacy from Jingzhou

  A dish featuring fresh fish slices and shrimp, combined with tofu and greens, slowly stewed in a clay pot. Fish and shrimp are marinated first, then cooked with tofu in broth over low heat to preserve natural flavors.
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  Emerald Mandarin Fish

  Jade Perch Fish features fresh perch with green peas and carrot cubes, steamed or braised. Tender fish meat and colorful vegetables create a rich taste.
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  Radish丝 Rice

  Radish rice is a dish made by stir-frying shredded radish with cooked white rice. Main ingredients include rice, white or carrot radish, and seasonings like green onions and garlic. The mixture is stir-fried in oil until well blended.
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  Scallion-Braised Wuchang Fish

  Scallion-braised Wuchang fish is a dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger slices, soy sauce, and cooking wine to infuse flavor, finally reducing the sauce to blend the scallion aroma with the fish meat.
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  Fish Head Noodle Soup

  Fish head stewed with flatbread is a dish featuring fresh carp or bighead fish head, cooked with seasoning and served with broken flatbread soaked in the flavorful broth for a soft, chewy texture.

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