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Yuanyinjia · Hubei Landmark Cuisine (Fenghuo Store)

地方菜 · ⭐ 4.5

200 meters east of the Industrial and Commercial Bank of China on Baishazhou Avenue

Dishes

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  Signature Soft-Shelled Turtle Dumplings

  A specialty dumpling made with soft-shelled turtle, seasoned and steamed in a fluffy dough wrapper for a rich, savory flavor.
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  Salted Pepper Spare Ribs with Baby Potatoes

  A savory Chinese dish featuring tender pork ribs and baby potatoes stir-fried with salt and pepper, offering a crispy texture and rich flavor.
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  Honghu Softshell Turtle

  A nourishing dish made from freshwater turtle from Honghu Lake, simmered with ham and chicken for a rich, tender flavor.
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  Hutang Softshell Turtle Dish

  A nourishing dish made with fresh softshell turtle, seasoned with ham, chicken, and mushrooms, slowly stewed to perfection.
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  Crisp Pickled Vegetable Stems

  A refreshing dish made from pickled cabbage or mustard stems, known for its crisp texture and tangy flavor.
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  Softshell Turtle with Bullfrog Stew

  Main ingredients are softshell turtle and bullfrog, blanched then stewed with scallions, ginger, garlic, soy sauce, cooking wine, and broth, slowly simmered until flavors blend perfectly.
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  Clay Pot Chicken Soup with Local Ingredients

  Clay pot native chicken soup made with native chicken, ginger slices, goji berries, and red dates, slowly stewed in a clay pot. Chicken is blanched and cooked with ingredients until tender and the broth becomes rich.
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  Secret Recipe Broth

  A secret-spice broth is simmered with beef tallow, doubanjiang, Sichuan peppercorns, dried chilies, ginger, scallions, garlic, star anise, cinnamon, and more for a rich, aromatic base.
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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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  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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