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Jiuzhou Zui · Hubei Cuisine · Xiang鄂 Cuisine Restaurant (Yangfeng Branch)

地方菜 · ⭐ 3.8

2nd Floor, Yangfeng Yiju Hotel, Zongbu Base (730 meters from Exit A, Fengtai Science and Technology Park)

Dishes

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  General's Braised Pork Belly

  Shaoshuai braised pork belly uses fatty pork belly as the main ingredient, blanched, cut into pieces, and stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.
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  Wuhan Tofu Skin Roll

  Wuhan doupi is a traditional snack made by wrapping rice, minced meat, mushrooms, bamboo shoots, and other fillings in mung bean dough, then steamed and sliced. The mung bean batter is spread into a thin layer, topped with stir-fried filling, steamed to set, and finally cut into pieces.
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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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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Steamed Fresh Sea Bass

  Steamed fresh sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with ginger threads and scallions, and steamed to preserve its natural flavor.
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  Hubei Noodles with Fried Dough Balls

  Hubei Xiaomianwo is a fried dough food made primarily from flour. The dough is shaped into small round cakes and deep-fried until golden and crispy, usually served with sauce or dipping liquid for a crunchy exterior and soft interior.
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  Stir-fried Baby Bok Choy

  Made with bok choy as the main ingredient, stir-fried quickly with garlic slices, ginger threads, and chili pieces in hot oil. Lightly stir-fried to preserve the crisp tenderness of the bok choy, with simple seasoning that highlights the natural flavor of the ingredients.
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  Beef Three Delicacies Hot Pot

  Beef Three Delicacies Hot Pot is made primarily with beef, beef tripe, and beef brisket, combined with vegetables and soy products as accompaniments. It is cooked using a beef bone broth or clear soup as the base. The sliced ingredients are briefly boiled in the pot and served fresh, preserving the tenderness of the beef and the rich aroma of the broth.
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  Jingchu Pork Sausage

  Jingchu pork sausage is a specialty food made by marinating pork ribs with various seasonings and then stuffing them into intestines, which are then smoked or steamed. It has a delicious taste and unique flavor.

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