Cheng Chu Cuisine Hubei Food (Wansong Garden Branch)
地方菜 · ⭐ 3.7
No. 111 Xuesong Road (next to Wudi·Hammer Old Hotpot)
Dishes
Knife-Pounded CucumberKnife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
Tofu SkinTofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Stir-Fried Wild Bamboo ShootsA stir-fried dish made with wild bamboo shoots and meat, known for its crisp texture and savory flavor.
Fatty Intestine ChickenA Sichuan dish made with pork intestines and chicken, simmered with chili and Sichuan peppercorns for a spicy and numbing flavor.- Cheng's Spicy ChickenA classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a bold, spicy, and numbing flavor.
Pickled Lotus Root with Chicken OffalA spicy and tangy cold dish made from pickled lotus root and chicken offal, marinated in a flavorful sauce.
Stir-Fried Pig Intestines with Zha Guang PepperA spicy Sichuan dish made by stir-frying pig intestines with zha guang pepper, known for its rich aroma and bold flavor.
Hot Dry NoodlesHot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
Special Beef Trio DelightSpecial beef trio features beef, tripe, and beef tendons, blanched then stewed or stir-fried with seasonings for a rich, tender texture.
Chicken with Pig's StomachPig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, along with ginger slices and goji berries, slowly cooked until tender with rich broth.
Pig's stomach chicken soupPig stomach chicken soup is made with pig stomach and chicken as main ingredients, cleaned and simmered with ginger slices and goji berries. Pig stomach is washed repeatedly with salt and vinegar to remove odor, then cooked slowly with chicken until the broth is clear and ingredients are tender.
Stone Pot FishStone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
Old Hankou Steamed Pork with Rice FlourA traditional dish made by steaming pork belly coated in rice flour, resulting in tender, fragrant meat with a subtle rice aroma.
Chongqing Roast Chicken with Spicy SauceChongqing Roast Chicken is made with young chicken and seasoned with chili, Sichuan pepper, ginger, garlic, and fermented broad bean paste. The chicken is blanched, stir-fried with seasonings, then simmered in broth until flavorful, and finally reduced to a rich sauce.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.