Jingzhou Hearth Grill Skewers & Dry-mixed Noodles (Wuhan Living Room Branch)
小吃面食 · ⭐ 3.7
No. 8, Hongtu Road, Jinyintan
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, Hongtu Road, Jinyintan. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Bamboo Shoot with Tofu Skin, Blanched Spinach, Blanching Beef.
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: 小吃面食
- Rating: 3.7
- Address: No. 8, Hongtu Road, Jinyintan
- Popular dishes: Bamboo Shoot with Tofu Skin, Blanched Spinach, Blanching Beef, Blanching Pork Liver, Chinese chrysanthemum greens
China trip · China travel
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Dishes
Bamboo Shoot with Tofu SkinLanhuadanzi is a traditional snack made primarily from tofu skin, which is fried to create flower-like patterns on its surface resembling orchids. During preparation, the tofu skin is first cut into specific patterns, then deep-fried until golden and crispy.
Blanched SpinachA simple dish made by briefly boiling fresh spinach and seasoning with garlic, sesame oil, and salt for a crisp, healthy side.
Blanching BeefA dish featuring fresh beef slices quickly blanched in hot broth, resulting in tender meat with a spicy kick.
Blanching Pork LiverA dish featuring fresh pork liver quickly blanched in boiling water for a tender texture, seasoned with ginger, garlic, and scallions.
Chinese chrysanthemum greensGai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
Fish CakeFish cake is a food made by mixing fish meat as the main ingredient with starch, egg white, seasonings, and other additives, then shaping it into a饼 (cake) and steaming or frying it. A common method involves removing bones from fresh fish, mashing it into paste, mixing it with auxiliary ingredients, and then heating it to set its shape.