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Dong Nan Chun Premium Hubei Cuisine (Xili Commercial Street Branch)

地方菜 · ⭐ 3.9

No. 26 Youlin Street (410 meters on foot from Exit B Southeast of Heping Hospital Metro Station)

Dishes

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  Braised Pork Trotter

  Braised pig trotters is a dish made with pig feet, blanched and then slowly stewed with spices, soy sauce, sugar, and other seasonings. The trotters are cleaned, then simmered with star anise, cinnamon, ginger, and scallions until tender and flavorful.
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  Grandmother's Vegetable Fried Rice

  Famously known as 'Grandmother's Vegetable Fried Rice', this dish uses leftover rice, stir-fried with pickled vegetables, eggs, and scallions. The rice is fluffy and absorbs the savory flavor of the vegetables and the soft texture of the eggs.
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  Ginger-Flavored Century Egg

  姜汁松花蛋 is a Chinese cold dish primarily made with century eggs (pidan). The preparation involves slicing the century eggs into wedges and arranging them on a plate, then serving with a sauce made from fresh ginger juice, vinegar, and light soy sauce, offering a rich and flavorful taste.
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  Stir-fried River Shrimp

  Stir-fried river shrimp is a dish made by quickly stir-frying fresh river shrimp with scallions, ginger, and garlic. After cleaning the shrimp, sauté the seasonings in hot oil, add the shrimp, and stir-fry until they change color. Season and serve.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Spicy Pot-Braised Smelly Carp

  Dry Pot Stinky Carp is a dish made primarily with carp, which is specially processed and fermented to develop a unique flavor. During cooking, the fish pieces are stir-fried in a dry pot together with chili peppers, garlic, ginger, onion, and other ingredients, allowing the fish to absorb the flavors and release a rich aroma.
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  Stewed Pork Ribs with Lotus Root

  Stewed spare ribs with lotus root is a dish featuring pork ribs and lotus root. After blanching, the ribs are cooked with peeled and cubed lotus root in water with ginger and cooking wine until tender. The broth is rich, the meat is succulent, and the lotus root is crisp.
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  Jingsha Fish Cake

  A traditional dish from Jingzhou, Hubei, made by steaming a mixture of minced fish, egg white, and starch to create a smooth, delicate texture with a fresh, savory flavor.
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  Leek and Broad Bean Rice

  Leek and broad bean rice is a home-style dish using fresh leeks and broad bean rice. Cut leeks into segments, blanch broad beans, then stir-fry with garlic in hot oil, add broad beans, quickly stir in leeks, season, and serve.
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  Air-Dried Wuchang Fish

  A traditional dish made from fresh Wuchang fish, marinated and air-dried to enhance flavor and texture, typically steamed or pan-fried.

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