Fan Ju Hanjiang Wharf · Hubei's Top-class Braised Fish (F. Sunshine City Branch)
地方菜 · ⭐ 4.5
No. 42, Julong Avenue
Dishes
Spicy Tiger Skin Chicken FeetChicken feet are deep-fried until the skin cracks like tiger skin, then braised in a savory-spicy sauce for tender, flavorful bites.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Changde Rice DuckA traditional Hunan dish featuring locally raised rice ducks stewed with ginger, garlic, and chili for a rich, savory flavor.
Dry-Fried Lotus Root StripsDry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Blistered Chili and Eggplant with Century EggThis dish primarily features eggplant, green/red chili peppers, and century eggs. The whole eggplants and peppers are first blistered over an open flame or in a dry pan until the skins are charred and blistered. The charred skins are then peeled off, and the flesh is torn into strips. The century eggs are shelled and cut or mashed. All ingredients are combined and tossed with seasonings such as minced garlic, light soy sauce, aromatic vinegar, and sesame oil. The result is a dish with a complex texture, blending the soft, smoky flavor of the blistered vegetables with the distinct, rich taste of century eggs.
Pork Trotter and Duck Feet StewPork trotter and duck feet are slowly stewed with soy sauce and other seasonings, resulting in tender and flavorful meat.
Old Changsha Stinky TofuOld Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
Lotus Root SoupLotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
Bowl Stewed IntestinesA spicy Sichuan dish made by slow-cooking pork intestines with vegetables and chili in a clay pot, resulting in tender, flavorful meat.
Pan-fried Eggplant with Green PepperGreen pepper stir-fried eggplant is a Chinese home-style dish primarily made with eggplant and green peppers. Slice the eggplant into strips and pan-fry until soft and tender, then add diced green peppers and stir-fry together with appropriate seasonings until well combined. This dish is typically prepared by pan-frying or lightly sautéing with oil to preserve the natural flavors of the ingredients.
Yellow Braised CatfishA Chinese dish featuring catfish braised in a savory sauce with soy sauce, yellow wine, and aromatics.
Braised Sea Bass in Yellow SauceA Chinese dish featuring fresh sea bass braised in a savory yellow sauce with aromatics like ginger, garlic, and soy sauce.
黄焖黄骨鱼黄焖黄骨鱼是一道以黄骨鱼为主要食材的菜肴，将黄骨鱼处理干净后，用油煎至两面微黄，加入葱姜蒜、豆瓣酱等调料炒香，再加水或高汤焖煮，使鱼肉入味，最后收汁即可。- Yellow Catfish Stewed with Fish OffalYellow catfish and fish offal are simmered together, resulting in tender fish meat and flavorful offal in a rich broth.