Close

Chen Zhangan · Authentic Hubei Cuisine Wuchang Fish (Huanghelou Store)

地方菜 · ⭐ 4.4

No. 18-3 Tiyu Street (opposite Shouyi Square)

Dishes

• 

  Ancient Method Yellow Bean Stewed Pig's Hoof

  Ancient method yellow bean stewed pig's hoof is a dish made with pork trotters and yellow beans using traditional stewing methods. The pork trotters are tender and the yellow beans are fragrant, offering a rich flavor.
• 

  Stir-Fried Wild Bamboo Shoots

  A stir-fried dish made with wild bamboo shoots and meat, known for its crisp texture and savory flavor.
• 

  Spicy Pot-Steamed Chicken

  Dry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
• 

  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
• 

  Authentic Huangpi Three Delicacies

  A traditional dish from Huangpi, Hubei, featuring fish balls, meatballs, and meat cake, steamed or simmered to create a fresh, tender, and nourishing meal.
• 

  Honghu Lotus Root Soup

  Honghu lotus root soup is made with fresh lotus roots and braised with pork ribs or chicken. The lotus roots are cut into pieces and cooked together with meat in water over low heat until the broth turns milky white, the lotus slices become soft, and the meat stays tender.
• 

  Pearl Lotus Dumplings

  A traditional Chinese dish made with lotus root and pork, shaped into pearl-like dumplings and steamed for a crisp yet tender texture.
• 

  Preserved Egg with Green Pepper and Eggplant Mash

  Pidan Qingjiao Lei Qiezi is a home-style dish primarily made with皮蛋 (preserved eggs),青椒 (green peppers), and茄子 (eggplant). The preparation typically involves steaming the eggplant until tender, then placing it together with the preserved eggs and green peppers into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture.
• 

  Stone Pot Wuchang Fish

  A dish featuring fresh Wuchang fish cooked in a heated stone pot with ginger, scallions, and garlic, resulting in tender fish and rich, aromatic broth.
• 

  Ancestral Stone Pot Wuchang Fish

  Fresh Wuchang fish is cooked in a traditional stone pot with ginger, scallions, and soy sauce, resulting in tender fish and rich broth.
• 

  Free-range Songzi Chicken

  Free-range Songzi Chicken is made with free-range chicken stewed gently with ginger, scallions, and cooking wine, resulting in tender meat and a clear, savory broth.
• 

  Chen's Steamed Pork with Rice Flour

  A traditional dish made by steaming pork belly coated in rice flour and spices, resulting in tender, flavorful meat.
• 

  Chen's Crab Claw Noodles

  Chen's Crab Claw Noodles features fresh crab claws and handmade noodles simmered in a savory broth with aromatics. A delicately flavored dish with tender crab meat and chewy noodles.

Reviews