Old Chengdu Sichuan Restaurant (Tanhualin Fun Yue Hui Branch)
Sichuan cuisine · ⭐ 4.3
Liangdao Subdistrict Office, Wuchang District (northeast of the Tanhualin Campus, Hubei University of Chinese Medicine)
Dragon Mate tips
If you are traveling in China to visit Wuhan, this restaurant is worth a stop for great food. This restaurant is located at Liangdao Subdistrict Office, Wuchang District (northeast of the Tanhualin Campus, Hubei University of Chinese Medicine). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Homestyle Stir-Fried Pork, Knife-Pounded Cucumber, Double Pepper Sour Spicy Lotus Root Cubes.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.3
- Address: Liangdao Subdistrict Office, Wuchang District (northeast of the Tanhualin Campus, Hubei University of Chinese Medicine)
- Popular dishes: Homestyle Stir-Fried Pork, Knife-Pounded Cucumber, Double Pepper Sour Spicy Lotus Root Cubes, Spicy Chicken Feet in Dry Pot, Spicy Beer Duck in Dry Pot
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Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Knife-Pounded CucumberKnife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
Double Pepper Sour Spicy Lotus Root CubesA stir-fried dish of lotus root cubes with green and red peppers, seasoned with vinegar, chili, and spices for a crisp, tangy, and spicy flavor.
Spicy Chicken Feet in Dry PotA spicy Sichuan dish featuring chicken feet stir-fried with vegetables in a dry pot, known for its rich aroma and bold flavor.
Spicy Beer Duck in Dry PotSpicy beer-braised duck with potatoes, green peppers, and onions. Duck is blanched to remove odor, then stir-fried with ginger, garlic, and dried chilies, simmered with beer until flavorful, and finally reduced to a dry pot style.
Spicy Frog Legs in Dry PotDry 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.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Pork Lard Bok ChoyA classic Chinese home-style dish made by stir-frying fresh bok choy with pork lard, resulting in a rich, savory flavor and tender greens.
Classic Stir-Fried PorkClassic stir-fried pork with green peppers is a Chinese home-style dish. Pork belly slices are stir-fried to release oil, then green peppers are added and cooked until just tender. Seasonings are stirred in before serving. Garlic and ginger are commonly used for aroma.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.