Walaodi Mutton and Fish Hot Pot (Grand City Store)
Hot pot · ⭐ 4.0
Shop No. 109, 1st Floor, Yuejie, Dayuecheng, Shendun 1st Road (opposite Entrance No. 3 of Dayuecheng)
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 Shop No. 109, 1st Floor, Yuejie, Dayuecheng, Shendun 1st Road (opposite Entrance No. 3 of Dayuecheng). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-Second Crisp, Split-leg Eggplant, Mount Fuji Tenderloin Slices.
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: Hot pot
- Rating: 4.0
- Address: Shop No. 109, 1st Floor, Yuejie, Dayuecheng, Shendun 1st Road (opposite Entrance No. 3 of Dayuecheng)
- Popular dishes: Nine-Second Crisp, Split-leg Eggplant, Mount Fuji Tenderloin Slices, Handmade Crispy Pork, Signature Frog Legs
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Dishes
Nine-Second CrispA refreshing cold dish made with pork stomach, cucumber, and wood ear mushrooms, quickly blanched for nine seconds to retain crispness and dressed with garlic, vinegar, and chili oil.
Split-leg EggplantBifurcated eggplant is a dish featuring eggplant sliced lengthwise but not fully separated, resembling 'split legs.' It's steamed, fried, or pan-fried until tender and flavorful, then seasoned with garlic, soy sauce, and chili for rich taste absorption.
Mount Fuji Tenderloin SlicesA dish featuring tender pork loin slices stir-fried with colorful vegetables, resembling Mount Fuji in shape and color.
Handmade Crispy PorkHandcrafted pork fritters are a Chinese dish made by mixing minced lean pork with seasonings, coating in starch or flour, then deep-frying until golden and crispy. The exterior is crunchy while the inside remains tender.
Signature Frog LegsSignature spicy frog dish made with fresh bullfrog, paired with bean sprouts and lettuce, stir-fried with secret spices. Tender frog meat infused with base sauce and herbs for rich flavor.
Spicy麻 Sauce BaseSpicy麻 sauce base is made with Sichuan pepper and chili, stir-fried with scallions, ginger, garlic. Main ingredients: dried chilies, Sichuan pepper, doubanjiang, beef tallow or vegetable oil, and spices like star anise, cassia bark, and bay leaves. First sauté spices, then add chilies and pepper to release aroma, finally boil with broth or water to create a rich, numbing flavor.
Special Fish HeadSpecial fish head dish made with fresh fish head, ginger slices, green onions, and other seasonings, slow-cooked or braised to absorb the rich broth flavors.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Frog FishFrog fish is a dish made primarily from frog legs and fish meat, typically combined with fish slices or fish balls, cooked by stir-frying or stewing. Seasoned with scallions, ginger, garlic, and cooking wine, some recipes add broth or sauce for enhanced flavor.
Jumping Frog and Bouncing FishA spicy Sichuan dish featuring frog and fish stir-fried with chili and Sichuan peppercorns, offering a bold, numbingly hot flavor.
Fresh Yellow CatfishFresh Yellow Catfish is a delicacy made from live yellow catfish, steamed or braised to preserve its tender and fresh taste with ginger, scallion, and garlic.