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Little Blue Whale Hubei Cuisine (Zaji Ting Branch)

地方菜 · ⭐ 3.9

Zaji Hall Courtyard, No. T1, Taipei Road, Tangjiadun Street (near Jianshe Avenue)

Dishes

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  Winter Melon Duck Soup

  A nourishing soup made with old duck and winter melon, slowly simmered to bring out rich flavors and health benefits.
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  Sichuan-style Spicy Chicken

  Sichuan-style Spicy Chicken is a cold dish made primarily with chicken thigh meat or whole chicken. The cooked chicken is shredded into strips and mixed with ingredients such as peanuts, green onions, ginger, garlic, and cilantro. It is then dressed with a sauce made from chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, salt, and sesame oil, and served after being well combined.
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  Ezhou Potato and Pork Rib Stew

  A hearty dish made with pork ribs and potatoes, simmered in savory sauce until tender, popular in Ezhou cuisine.
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  Steamed Wu Chang Fish

  Steamed Wuchang fish is a Chinese dish featuring whole Wuchang fish. After cleaning, make cuts on both sides of the fish, marinate with ginger slices and scallions, steam it over water, then drizzle with hot oil and sauce.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Glutinous Rice Fish

  Zibafish is a dish made primarily from fish meat, which is marinated, sun-dried, and then pan-fried. During preparation, the fish meat is first marinated to absorb flavor, then air-dried to a semi-dry state, and finally fried until golden and crispy.
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  Old Stove Spare Ribs Soup

  A traditional soup made with pork ribs, corn, and carrots, slowly simmered on an old stove for rich flavor and tenderness.
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  Hubei Braised Lotus Root Soup

  A traditional Hubei dish made by slow-cooking lotus root with pork ribs or chicken, resulting in a rich, savory soup with tender roots and clear broth.
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  Jingchu Sauce Quail

  A Hunan specialty dish featuring tender quail braised in a savory sauce, highlighting regional flavors.
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  Perfumed Small Shiitake Mushrooms

  A dish featuring tender small shiitake mushrooms simmered in broth until fully infused with flavor, known for its rich aroma and delicate texture.
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  Crispy Spring Rolls

  Fried spring rolls are a Chinese snack made by wrapping vegetables and meat in thin flour wrappers, then frying until golden and crispy. Key ingredients include spring roll wrappers, pork, shrimp, carrots, and bean sprouts.
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  Stir-Fried Ribbon Cake

  A Chinese snack made by frying a batter of eggs, carrot threads, and scallions into a crispy, savory cake.

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