篱塘小馆•湖北菜·老武汉藕汤(江汉路步行街店)
地方菜 · ⭐ 4.4
1st Floor, Building 5, Lao Fu Community, Jianghan 3rd Road (directly opposite Junhua Building, Tower A)
Dishes
Donghu Pine Nut FishDonghu Pine Nut Fish is a Chinese dish made with fresh fish and pine nuts, along with scallions and ginger. The fish is tender and crispy on the outside.
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.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves washing the cabbage and tearing it by hand into bite-sized pieces, then stir-frying it with garlic, chili, and other seasonings. The dish has a bright color and a refreshing taste.
Songzi FishSongzi Fish is a dish made with tender fish meat, sliced, fried, then stir-fried with a special sweet and sour sauce. Main ingredients include grass carp or carp, pine nuts, green pepper, and red pepper. The fish is cut with floral patterns, coated in batter, deep-fried until crispy, then tossed with sugar-vinegar sauce and pine nuts for a crunchy exterior and tender interior.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Wuchang FishWuchang fish is a dish primarily made with Wuchang fish. Fresh Wuchang fish is typically selected, cleaned thoroughly, and diagonal cuts are made on both sides of the fish body. It is then marinated with ginger slices and scallions to remove any fishy odor. The fish is steamed in a steamer until fully cooked, then topped with a sauce made from soy sauce, cooking wine, sugar, and vinegar. Finally, it is garnished with sliced scallions and ginger, and hot oil is poured over to enhance the aroma.
Spicy Fresh Pepper ChickenSpicy fresh pepper chicken is made with fresh green and red peppers and chicken, stir-fried with garlic, ginger, and scallions for a bold, aromatic flavor.
Red Date and Tremella SoupRed date and silver ear soup is made from silver ear fungus, red dates, and rock sugar. Soak the silver ear first, then boil with red dates until soft, finally add rock sugar for sweetness. A refreshing and mildly sweet soup.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Wuhan Lotus Root SoupA traditional Wuhan dish made with fresh lotus root and pork ribs, slowly simmered to create a rich, creamy broth with tender, sweet roots.
Rat Noodle Stewed Black DuckRat noodle stewed black duck is a dish made with rat noodles (a local specialty rice noodle) and black duck, cooked with seasonings. The taste is rich and fragrant, with tender and flavorful meat.
Pickled Mustard Greens with Small Yellow CroakerA traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.