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Chu San Wei · Hubei Rural Cuisine (Street Mouth Store)

地方菜 · ⭐ 4.4

2nd Floor, Training and Reception Center, School of Continuing Education, Wuhan University of Technology, Qingtong Road

Dishes

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  Three Gorges Jumping Fish

  A Sichuan dish featuring fresh grass carp, stir-fried with chili, Sichuan pepper, and aromatics. Known for its spicy, numbing flavor and dramatic cooking method where the fish is quickly cooked and then 'jumped' into hot oil.
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  Country Braised Pork Belly

  A traditional Chinese dish made by slow-cooking pork belly with soy sauce, sugar, and spices until tender and flavorful.
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  Ancient Method Ecological Softshell Turtle

  Ancient method ecological softshell turtle is made from naturally raised turtles using traditional cooking methods to preserve the original flavor. The main ingredient is the softshell turtle, cooked with ginger, scallions, and rice wine.
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  Stir-fried Earth Egg with Bamboo Tripe

  A dish made by stir-frying earth eggs with bamboo tripe, resulting in a flavorful and texturally contrasting meal.
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  Dry Pot Chicken of the Mushroom

  A spicy Sichuan dish featuring chicken and wild mushrooms stir-fried in a dry pot with vegetables and aromatics.
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  Pan-fried Stinky Mandarin Fish

  Pingguo臭鳜鱼 is a dish made from mandarin fish, marinated and fermented, then pan-fried. The special processing gives it a unique flavor, enhanced by ginger, garlic, chili, and other ingredients.
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  Camphor Pepper and Chanterelle Mushroom

  A Sichuan dish featuring fresh chanterelle mushrooms stir-fried with camphor pepper, delivering a fragrant, slightly numbing, and savory flavor.
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  Spicy Frog Legs Stir-fry

  Frogs legs stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Tender meat stays fresh from quick high-heat cooking, while seasonings add rich aroma.
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  Honghu Lotus Root Soup

  Honghu lotus root soup is made with fresh lotus roots and braised with pork ribs or chicken. The lotus roots are cut into pieces and cooked together with meat in water over low heat until the broth turns milky white, the lotus slices become soft, and the meat stays tender.
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  Wild Lotus Root and Pork Bone Soup

  A nourishing soup made from wild lotus root and pork bones, slow-cooked to extract rich flavor and nutrients.
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  Steamed Large Catfish

  Steamed large white bream is a dish featuring the fish as the main ingredient. The fish is cleaned, scored on the surface, and seasoned with ginger slices and scallions before being steamed over water to preserve its natural flavor.
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  Special Beef Tripe with Beef Shank Pot

  A dish featuring tender beef tripe and slow-cooked beef shank in a rich, spicy broth, served together for a bold, satisfying flavor.
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  Zhen Gong Yuanqi Chicken Soup

  A nourishing chicken soup made with organic chicken and herbal ingredients like goji berries, red dates, and astragalus, slowly simmered for rich flavor and health benefits.
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  Pan-fried Glutinous Rice Fish

  Pan-fried rice cake fish is a dish made from fresh rice cake fish, marinated and then pan-fried. Main ingredients include rice cake fish, ginger slices, green onions, and seasonings. Clean the fish, marinate it, then fry until golden brown on both sides for a crispy exterior and tender interior.
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  Braised Fish Head with Mushroom and Rice

  A richly flavored dish of fish head simmered with mushrooms in a savory sauce, served over steamed rice for a hearty and satisfying meal.
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  Stewed Fish Head with Rice

  A savory dish featuring stewed fish head and rice, where the rice absorbs the rich broth for a flavorful meal.

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