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Slow Life · Hubei Cuisine (Jianghan Road Store)

地方菜 · ⭐ 3.5

No. 43, Huangpi Street

Dishes

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  Wuhan Tofu Dry

  A Hunan specialty dish made with tofu cubes stir-fried with chili, garlic, and soy sauce, offering a rich, spicy flavor.
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  Wuhan Steamed Pork with Rice Flour

  A traditional dish from Wuhan made by steaming pork belly coated in rice flour until tender, with a fragrant and savory flavor.
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  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
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  Pearl Meatballs

  A dish made of minced pork shaped into small balls, cooked in broth and coated with a light sauce, resembling pearls.
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  Pineapple Roast Duck

  A fusion dish featuring a marinated duck roasted to perfection and served with fresh pineapple chunks for a sweet and savory flavor.
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  Lotus Root Threads

  A Chinese dish made from lotus root sliced into thin threads, often stir-fried with garlic and vegetables for a crisp, light flavor.
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  Lotus Root Soup

  Lotus root soup is made primarily with lotus roots, combined with辅料 like pork ribs or chicken, and simmered slowly to create a clear, flavorful broth.
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  Crab Roe Noodle Salad

  Crab roe dry tossed vermicelli is a dish featuring crab roe and vermicelli as main ingredients. Vermicelli is soaked beforehand, then stir-fried with crab roe and seasonings, mixed evenly for immediate serving. Proper heat control ensures the vermicelli absorbs the rich crab aroma.
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  Craving Fish

  Stir-fried Fish is a dish made primarily from fish meat, seasoned with various spices and seasonings. The fish meat is tender and pairs with a specially prepared sauce, presenting an appealing color and aroma. The preparation typically includes marinating the fish, cooking the sauce, and stir-frying the fish together with the sauce.
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  Fish Head Rice Soup

  Fish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.

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