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Huang He Lou · Hubei Cuisine

地方菜 · ⭐ 4.7

No. 31 Huitong Road, Jiantong Subdistrict (340 meters on foot from Exit B (Southeast) of Ouyun Park Metro Station)

Dishes

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  Camellia Oil Danjiangkou Big Fish Head

  Made with Danjiangkou big fish head and camellia oil, simmered slowly to create a rich, savory dish with tender fish meat.
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  Skillful Pan-Fried Enshi Selenium-Rich Baby Potatoes

  A healthy dish featuring Enshi's selenium-rich baby potatoes, pan-fried to perfection—crispy outside, tender inside, with natural selenium content and rich flavor.
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  Signature Hubei-style Lotus Root Soup

  Made with fresh lotus root from Honghu and slow-cooked pork bones, this soup has a creamy color and tender, sweet lotus roots, a traditional Hubei specialty.
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  Signature Scallion Oil Steamed Live Danjiang Bighead Carp

  Fresh Danjiang bighead carp steamed with scallion oil, resulting in tender fish and aromatic flavor.
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  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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  Braised Pork Trotter with Chestnuts

  A dish combining the rich flavor of cured pork trotter with sweet, tender chestnuts, slowly simmered to create a harmonious and savory taste.
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  Osmanthus Scented Rice-Stuffed Huangzhou Dongpo Pork

  Premium pork belly slow-braised using traditional Huangzhou Dongpo method, stuffed with osmanthus-scented rice. Tender, sweet, and fragrant with a crispy exterior and rich flavor.
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  Chu Flavor Honghu Lotus Root Soup

  Made with Honghu lotus root as the main ingredient, simmered slowly with pork bones or chicken frames, resulting in a creamy white broth and tender, sweet lotus slices rich in plant protein and dietary fiber.
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  Red Wine Glazed Tangyuan

  A dessert combining glutinous rice balls simmered in red wine, offering a soft, sweet, and aromatic experience.
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  Wuhan-style Hot Dry Noodles

  Wuhan-style Hot Dry Noodles is a traditional snack from Wuhan, made with alkaline noodles tossed in sesame paste, soy sauce, and seasonings, topped with pickled vegetables and green onions.
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  Scallion Oil Skill Wudang Fresh Bamboo Shoots

  Fresh bamboo shoots from Wudang Mountain are blanched and mixed with scallion oil and salt. Crisp texture, fresh aroma, highlighting the natural flavor of bamboo shoots.
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  Leek Aromatized Oil-Exploded Danjiang Small River Shrimp

  Made with Danjiang small river shrimp and leeks, stir-fried quickly in oil. The shrimp is tender, the leeks fragrant, with a crisp texture and slightly spicy-salty flavor.
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  Braised Pig's Trotters with Water Chestnut and Secret Sauce

  Pig's trotters are slow-cooked with water chestnuts and a secret sauce, resulting in tender meat and a rich, savory flavor.
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  Huanghelou Couple's Beef Tripe Sliced

  A classic Sichuan dish made with sliced beef offal, seasoned with chili oil, Sichuan peppercorns, and garlic for a bold, numbingly spicy flavor.

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