严记聚珍园·湖北菜·老武汉藕汤(江汉路一店)
地方菜 · ⭐ 4.3
No. 295, Tongyi Street, Annex 3
Dishes
Fengzha Hot Turkey NoodlesFengzha hot turkey noodles is a Chinese noodle dish made with turkey legs and chicken feet, stir-fried with a special spicy sauce. It has a fresh, spicy, and numbing taste with a strong Sichuan flavor.
Braised Pork Ribs with Small PotatoesStewed pork ribs with small potatoes is a dish featuring pork ribs and small potatoes. The ribs are blanched to remove odor, then cooked together with diced potatoes in water, soy sauce, cooking wine, and ginger until tender and flavorful.
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.
Spring RollsSpring rolls are a traditional snack made by wrapping a thin dough wrapper around various fillings such as vegetables and meat, then rolling them into a cylindrical shape and deep-frying until golden and crispy. Common fillings include bean sprouts, carrots, cucumbers, and pork, offering a rich and satisfying texture.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Honghu Steamed Pork with Rice FlourA traditional dish made by steaming pork belly coated in rice flour, resulting in tender meat infused with the aroma of rice.
Stewed Three DelicaciesA traditional Chinese dish featuring pork, tofu, and potatoes layered and steamed over charcoal for a rich, savory flavor.
Fried TangyuanDeep-fried glutinous rice balls are a Chinese snack made from glutinous rice flour dumplings that are fried in oil. The dumplings are typically filled with sweet fillings such as black sesame, red bean paste, or peanut butter, wrapped in a glutinous rice skin, and then deep-fried until the outer layer turns golden and crispy while the inside remains soft and chewy. Proper oil temperature control is essential during preparation to avoid burning the outside while leaving the inside undercooked.
Bamboo Bone Lotus Root SoupPork knuckle and lotus root soup uses pork knuckles and lotus roots as main ingredients. After blanching the knuckles, they are simmered with lotus roots in water for several hours until the bones are tender and the lotus slices soft, yielding a clear or slightly milky broth with a delicious flavor.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Braised Wuchang FishBraised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
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.
Braised Pig Trotters with SoybeansHuangdou 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.