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Ziyan Baiwei Chicken (Wuhan Sui Zhou Street Branch)

小吃快餐 · ⭐ 3.8

No. 9-3, Sui Zhou Street

Dishes

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  Braised Beef

  Braised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Vegetable Assortment Platter

  Vegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
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  Sichuan Pepper Chicken

  Teng椒 Chicken is a dish primarily made with chicken and Sichuan pepper. The preparation involves boiling the chicken until cooked, shredding it into strips, then mixing it with Sichuan pepper and seasonings, and finally marinating it to absorb the flavors.
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  Spicy and Sour Torn Chicken

  Spicy and sour shredded chicken is a cold dish made with chicken thighs or whole chicken. The cooked chicken is cooled and torn by hand into thin strips, then mixed with chili, garlic, ginger, green onion, vinegar, soy sauce, and Sichuan pepper oil for a fresh, tender, and refreshing taste.
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  Spicy Lobster Tails

  Fresh lobster tails stir-fried with spicy seasonings and chili, delivering a bold, numbingly delicious flavor.
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  香辣卤豆干

  香辣卤豆干是一道以豆腐干为主要食材的菜肴，将豆腐干切块后放入调制好的卤汁中煮制入味，卤汁通常包含酱油、八角、桂皮、辣椒等调料。制作过程中通过慢火炖煮使豆干充分吸收香味。
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  Crispy Peanuts

  Fried peanuts is a dish primarily made with peanuts. The peanut kernels are processed by frying or roasting to achieve a crispy outer shell and a fragrant, tender interior. Typically, the red skin is removed before being fried in hot oil until golden and crunchy, or baked at low temperature in an oven until dry and aromatic, with a small amount of salt added during the process for seasoning.

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