Big Bear Folk Bar & Music Chinese Food
特色菜 · ⭐ 3.6
No. 8, Jiangfa Road, Unit B5, Level 1, Building 2, Junyuan Meijia Entrepreneurship Park
Dragon Mate tips
If you are traveling in China to visit Wuhan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 8, Jiangfa Road, Unit B5, Level 1, Building 2, Junyuan Meijia Entrepreneurship Park. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fengjiao Braised Beef Tendon, Chopped Chili and Cold-Mixed Century Egg, Steamed Yellow Croaker with Chopped Chili.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Wuhan
- Category: 特色菜
- Rating: 3.6
- Address: No. 8, Jiangfa Road, Unit B5, Level 1, Building 2, Junyuan Meijia Entrepreneurship Park
- Popular dishes: Fengjiao Braised Beef Tendon, Chopped Chili and Cold-Mixed Century Egg, Steamed Yellow Croaker with Chopped Chili, Dry-Burned Big Skinless Fish, Dry-Fried Lotus Root Strips
China trip · China travel
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Dishes
Fengjiao Braised Beef TendonFengjiao braised beef tendon is made primarily from chicken feet and beef tendon, blanched, stir-fried, then simmered with seasonings. The texture is soft and chewy, with rich flavor and a gelatinous mouthfeel.
Chopped Chili and Cold-Mixed Century EggCentury egg mixed with chopped chili, seasoned with soy sauce and sesame oil. Features a savory, slightly spicy flavor with a unique texture.
Steamed Yellow Croaker with Chopped ChiliA dish made by steaming small yellow croakers with chopped chili and seasonings, resulting in tender fish with a spicy flavor.
Dry-Burned Big Skinless FishA Sichuan dish featuring fresh big skinless fish, pan-fried and simmered with chili, garlic, ginger, and fermented bean paste to create a rich, spicy flavor.
Dry-Fried Lotus Root StripsDry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
Fermented Tofu with Pork IntestinesA spicy Sichuan dish made by slow-cooking fried stinky tofu and pork intestines with chili and fermented bean paste, resulting in a rich, aromatic flavor.
Garlic Shrimp with Rice NoodlesShrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
Steamed Carp with Fermented Soybeans and Pak ChoiA dish made with canned loach fish and baby bok choy. Cut the loach into pieces, stir-fry with fermented black beans, then add baby bok choy until just cooked. Season and serve.
Crispy Snowflake Pork MeatballsCrispy snowflake pork meatballs are made from minced pork seasoned with scallions and ginger, hand-rolled into balls, coated in flour and egg, then deep-fried until golden and crispy. The finished product resembles snowflakes, with a crunchy exterior and tender, juicy interior.
Eel丝 Stir-Fried with Hot Dry NoodlesStir-fried eel strips with hot dry noodles, mainly made from eel and noodles, pan-fried with oil and seasoned, with a fresh, slightly spicy taste and savory flavor.
Eel丝 Stir-fried with Hot Dry NoodlesEel strips stir-fried with hot dry noodles, creating a savory and satisfying dish.