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来菜·湖北头牌藕汤(北京首店荟聚店)

地方菜 · ⭐ 4.3

No. 15 Xinning Street

Dishes

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  Stir-Fried Lotus Root丝 with Three Towns Style

  Three Towns Dry-Fried Lotus Root Strips is a stir-fry dish using lotus root as the main ingredient. Thinly sliced lotus root is pan-fried until slightly golden, then mixed with minced garlic and chili for a flavorful, crispy texture.
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  Mianyang Lotus-Scented Steamed Pork with Rice Flour

  Mianyang lotus-scented steamed pork with rice flour features sliced pork belly marinated in rice flour, soy sauce, and cooking wine, layered with lotus leaves and steamed. The meat is tender, and the lotus slices absorb the rich pork aroma.
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  Pickled Lotus Root Stir-Fried with Orange Chicken

  A spicy and tangy dish featuring tender chicken and crisp pickled lotus root, popular in Hunan cuisine.
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  Stir-Fried Pork Liver

  Spicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
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  Stir-Fried Eggplant with Chili and Century Egg

  Burned pepper eggplant is a dish made primarily with eggplant, preserved eggs, and chili. Eggplant slices are pan-fried or stir-fried until tender, then mixed with chopped preserved eggs and roasted chili to absorb their flavors.
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  Wuhan-style Hot Dry Noodles

  Old Wuhan-style sesame noodles use alkaline noodles as the main ingredient, mixed with sesame oil, sesame paste, soy sauce, vinegar, chili oil, garlic paste, green onions, and radish cubes after cooking. The noodles are chewy and smooth, with a unique flavor.
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  Old Wuhan Glutinous Rice Fish

  Old Wuhan Ziba Fish is a dish made with fresh small fish as the main ingredient. The fish are coated in glutinous rice flour and deep-fried until golden brown, then stir-fried together with chili, minced garlic, ginger slices, and other seasonings. During preparation, the small fish are first marinated to absorb flavor, then deep-fried to set their shape, and finally combined with seasoning ingredients for stir-frying, resulting in crispy exteriors and tender, flavorful meat.
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  Preserved pork with Hongshan mustard greens

  A traditional Chinese home-style dish featuring腊肉 and Hongshan mustard greens. Sliced腊肉 is stir-fried with fresh greens, using the fat from the腊肉 to enhance aroma while preserving the greens' crisp tenderness.
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  Crispy Lotus Root with Sea Bass

  Sliced sea bass is pan-fried with crispy lotus root from Jingchu, creating tender fish and crunchy vegetables, with flavors blending through frying for a unique taste.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Braised Pork Bone with Lotus Root Soup

  Diaozi Tonggu Wei Ou Tang uses pork bones and lotus root as main ingredients. After blanching the bones, they are simmered slowly in a dented pot with lotus root for several hours to blend nutrients, resulting in a creamy white soup with rich flavor.
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  Braised Tofu with Fish Roe and Offal

  Fish roe and offal stewed with tofu is a dish featuring fish roe, offal, and tofu. After blanching the fish roe and offal, they are simmered together with tofu in water or broth over medium-low heat until flavorful, then seasoned. Proper ingredient pairing and heat control are key.

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