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Fangfang Restaurant • Hubei Cuisine • Old Wuhan Lotus Root Soup (Jianghan Road Store)

地方菜 · ⭐ 3.4

No. 262, Tongyi Street

Dishes

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  Chicken Feet

  Fengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
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  Yellow Croaker

  Small yellow croaker is a small marine fish. Fresh small yellow croakers are typically selected, cleaned, and marinated with salt and cooking wine before being pan-fried or braised in brown sauce. During preparation,辅料 such as ginger slices and scallions can be added to enhance the flavor.
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  Dry-Fried Lotus Root Strips

  A stir-fried dish made from lotus root strips, cooked until dry and crispy, with a savory flavor.
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  Spicy Sichuan Duck

  A flavorful dish featuring slow-cooked duck in a spicy Sichuan-style sauce, known for its rich aroma and numbing heat.
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  Steamed Pork with Rice Flour

  A classic Chinese dish made by steaming marinated pork slices coated in rice flour, resulting in tender, flavorful meat with a fragrant rice aroma.
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  Steamed Pork with Rice Flour

  A traditional Chinese dish made by steaming pork coated in rice flour, resulting in tender meat with a fragrant rice flavor.
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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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  Songzi Fish

  A classic Chinese dish featuring crispy fried fish fillets tossed with toasted pine nuts and a sweet and sour sauce.
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  Wuhan Black Duck Stew

  Wuhan Black Duck Stew is a flavorful dish made by slow-cooking duck meat with spices and seasonings, often including tofu and bean curd. It features tender meat and rich broth.
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  Steamed Eel in Pickled Chili Sauce

  A spicy and aromatic dish made by steaming eel with pickled chili, garlic, and ginger, popular in Sichuan cuisine.
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  Honghu Native Mud Duck

  A traditional dish from Honghu, using locally raised mud ducks slow-cooked with secret seasonings for rich flavor and tender meat.
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  Braised Wuchang Fish

  A traditional Chinese dish made by braising Wuchang fish with ginger, scallions, soy sauce, and sugar, resulting in tender fish and rich flavor.
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  Special Diving Fish

  A Sichuan-style dish made with fresh grass carp, stir-fried quickly with vegetables and spicy seasoning for a tender, numbingly spicy flavor.
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  Old Han Kou Burned Local Duck

  A traditional dish made with local duck, slow-cooked in a secret sauce and spices, resulting in tender, flavorful meat.
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  Fish Roe Braised Tofu

  Fish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes, blanched, then simmered together with the fish roe in a pot with适量清水 and seasonings. It is slowly cooked over low heat until the tofu absorbs the rich, savory flavor of the fish roe.
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  Fish Roe Braised with Tofu

  Fish roe and tofu are gently braised together, creating a rich, savory dish where the briny fish roe complements the soft tofu.
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  Braised Pig Trotters with Soybeans

  Huangdou stewed pig trotters is a dish made primarily with pig trotters and soybeans. After blanching, the trotters are cooked with soaked soybeans in water, soy sauce, cooking wine, and ginger slices until tender and flavorful.

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