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Yi Lan Jiang Yan · Yangtze River Scenic Hunan Cuisine (Jiangtan Park Branch)

地方菜 · ⭐ 4.8

Intersection of Yiyuan Street Yanjiang Avenue and Lihuangpi Road (Dongting Gate, Phase I Hankou Jiangtan)

Dishes

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  One Wave Private Burned Fish Head

  A dish featuring fresh fish head slowly stewed with fermented bean paste, ginger, garlic, and chili, resulting in tender meat and rich, aromatic broth.
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  Premium Snowflake Beef Ribs

  Premium snowflake beef ribs, slow-cooked and grilled to perfection, offering tender, juicy meat with marbled fat for rich flavor.
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  Shanghai Smoked Fish

  Shanghai smoked fish is a Chinese dish made primarily with grass carp or carp. The fish is cut into pieces, deep-fried until golden brown, then simmered in a sauce made from sugar, soy sauce, vinegar, and yellow wine until fully flavored. Finally, sesame seeds are sprinkled on top. The cooking process emphasizes precise temperature control to achieve tender, juicy meat with a crispy exterior and a bright red color.
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  Traditional Hubei Lotus Root Soup

  Traditional Hubei lotus root soup is made with fresh lotus roots and pork or chicken, simmered to create a clear and sweet broth. Main ingredients include lotus roots, meat, and a small amount of seasonings.
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  Double-color Pearl Meat Balls

  Double-color pearl meat balls are a dish made with pork, starch, and seasonings. It features a dual-color appearance through special techniques, with a crispy exterior and tender, juicy interior.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Signature Braised Fish Head Noodles

  Fresh fish head braised in a secret sauce, served with handmade noodles that absorb the rich broth for a flavorful dish.
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  Spicy Fragrant Steamed Danjiangkou Ecological Big White Carp

  Spicy Fragrant Steamed Danjiangkou Ecological Big White Carp is a dish made with Danjiangkou ecological big white carp and spices, then steamed. The fish meat is tender and delicate, with a rich spicy aroma.
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  Chu-Style Beef Trio Delight

  Chu-Style Beef Three Delicacies features beef, tripe, and ox tongue, blanched and then stewed or stir-fried with seasonings for a rich flavor and tender texture.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Braised Turtle in Private Style

  A richly flavored dish made by slow-cooking fresh turtle with ham, mushrooms, and aromatics until tender and deeply savory.
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  Sour Pork with Pineapple

  Succulent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
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  Scallion Oil Steamed Organic Wuchang Fish

  Organic Wuchang fish steamed with scallion oil, resulting in tender flesh and aromatic flavor.
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  Plum and Radish

  A refreshing cold dish made by marinating white radish with dried plums and sugar, offering a tangy and sweet flavor.

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