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Shuiqingting Hubei Cuisine (Yitian Bay Branch)

地方菜 · ⭐ 4.6

Jiuxianqiao Road, Chaoyang District

Dishes

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  Eight Treasure Lotus Root Powder

  Eight Treasure Lotus Root Powder is a dessert made primarily from lotus root powder, mixed with various dried fruits and nuts. Prepare by mixing the powder with cold water, heating until transparent, then adding lotus seeds, red dates, longan, walnut kernels, raisins, red beans, peanuts, and goji berries, stirring well and cooling to set.
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  Gong'an Fish Offal Stew

  Gong'an fish杂 stew uses fish heads, bones, and organs as main ingredients, combined with tofu, vermicelli, and greens, seasoned with ginger, scallions, and garlic. The fish parts are cleaned, blanched to remove odor, then slowly simmered in a clay pot for rich flavor.
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  Camellia Oil Danjiang Big Fish Head

  Danjiang big fish head with camellia oil is made from fresh fish heads, seasoned with camellia oil, ginger slices, and green onions, then slowly stewed. The fish head is first pan-fried in camellia oil before being gently simmered in water or broth to absorb its aroma and flavor.
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  Wuhan-style Sesame Noodles

  Wuhan-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.
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  Hanyang Rice Dumplings

  Hanyang rice cakes are a traditional snack made primarily from glutinous rice. The rice is soaked, ground into flour, mixed with water to form a paste, steamed, cut into small pieces, then fried or pan-fried until crispy on the outside. Usually served with sweet or savory sauces.
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  Mianyang Pearl Meatballs

  Mianyang Pearl Meatballs are made by mixing pork filling with glutinous rice, scallions, ginger, and other seasonings, shaping them into balls, then steaming until cooked. The meat is wrapped in a layer of rice, creating a translucent outer layer and tender inner texture.
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  Stir-fried Live Green Shrimp from Danjiang

  Oil-blasted live green shrimp from Danjiang is a dish featuring fresh live green shrimp, stir-fried quickly with scallions, ginger, and garlic for a tender, flavorful result.
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  Hongshan Vegetable Greens

  Hongshan CaiTai is a dish primarily made with Hongshan CaiTai, a short-stemmed Chinese cabbage from Wuhan, Hubei. It's typically stir-fried with garlic and ginger for a crisp, nutritious flavor.
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  Autumn Chestnut Huangzhou Dongpo Pork

  Autumn chestnut Huangzhou Dongpo pork features fatty pork belly with chestnuts, yellow wine, soy sauce, and rock sugar, slowly braised until tender and melting, with chestnuts blending harmoniously with the meat aroma and a glossy red color.
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  Tea Oil Green翘嘴鲌

  Tea oil jade perch with fresh snapper fish, paired with green peas and carrot cubes, stir-fried in tea oil and simmered in broth. Tender fish meat and crisp vegetables create a rich, balanced flavor.
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  Braised Spare Ribs with Lotus Root and Noodles Soup

  Diaozi stewed spare rib and lotus root soup features pork ribs and lotus roots slowly simmered in a clay pot, blending the ribs' aroma with the lotus root's softness. The broth is clear and rich in flavor.
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  Chicken Mushroom with Tea Oil and Loofah Tips

  A dish featuring fresh loofah tips stir-fried with chicken mushrooms in camellia oil, highlighting the tender texture of loofah and the rich aroma of mushrooms.

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