Lai Cai · Hubei Head Chef Lotus Soup (Baigangcheng Branch)
地方菜 · ⭐ 4.5
4th Floor, Weijia Baigangcheng, No. 30, Wenzhi Street
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 4th Floor, Weijia Baigangcheng, No. 30, Wenzhi Street. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Lotus Root丝 with Three Towns Style, Lichuan Garlic Chicken Feet, Small Pot Steamed Rice.
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: 地方菜
- Rating: 4.5
- Address: 4th Floor, Weijia Baigangcheng, No. 30, Wenzhi Street
- Popular dishes: Stir-Fried Lotus Root丝 with Three Towns Style, Lichuan Garlic Chicken Feet, Small Pot Steamed Rice, Pickled Lotus Root Stir-Fried with Orange Chicken, Stir-Fried Eggplant with Chili and Century Egg
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Dishes
Stir-Fried Lotus Root丝 with Three Towns StyleThree Towns Dry-Fried Lotus Root Strips is a stir-fry dish using lotus root as the main ingredient. Thinly sliced lotus root is pan-fried until slightly golden, then mixed with minced garlic and chili for a flavorful, crispy texture.
Lichuan Garlic Chicken FeetLichuan Garlic Chicken Feet is a dish made with chicken feet, marinated with garlic and seasonings. The chicken feet are blanched and then stir-fried with garlic, soy sauce, and cooking wine, resulting in a tender texture and rich garlic flavor.
Small Pot Steamed RiceSmall pot steamed rice is a comforting dish made by slowly cooking rice in a small pot, resulting in soft and fragrant grains that pair well with various side dishes or soups.
Pickled Lotus Root Stir-Fried with Orange ChickenA spicy and tangy dish featuring tender chicken and crisp pickled lotus root, popular in Hunan cuisine.
Stir-Fried Eggplant with Chili and Century EggBurned pepper eggplant is a dish made primarily with eggplant, preserved eggs, and chili. Eggplant slices are pan-fried or stir-fried until tender, then mixed with chopped preserved eggs and roasted chili to absorb their flavors.
Glutinous Rice FishZibafish 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.
Crispy Fortune ChickenA Cantonese dish featuring a whole chicken marinated, air-dried, and deep-fried until the skin is crispy and golden, symbolizing prosperity and good fortune.
Crispy Lotus Root with Sea BassSliced sea bass is pan-fried with crispy lotus root from Jingchu, creating tender fish and crunchy vegetables, with flavors blending through frying for a unique taste.
Steamed Shrimp with Garlic and VermicelliSteamed shrimp with garlic and vermicelli is a dish primarily made with fresh shrimp, vermicelli, and garlic. The preparation involves soaking the vermicelli until soft, placing it on the bottom of a dish, arranging the deveined shrimp on top, sprinkling with garlic and seasonings, then steaming until cooked.
Braised Fish with Double Pepper and Lotus StemBraised Fish with Double Pepper and Lotus Stem is a Chinese dish made with Wuchang fish, lotus stem, and double peppers (red pepper and green pepper). The Wuchang fish is fried first, then stir-fried with lotus stem and double peppers, and seasoned before being braised.
Braised Pork Bone with Lotus Root SoupDiaozi Tonggu Wei Ou Tang uses pork bones and lotus root as main ingredients. After blanching the bones, they are simmered slowly in a dented pot with lotus root for several hours to blend nutrients, resulting in a creamy white soup with rich flavor.