YoungFan Yang Fan · French Restaurant Corner
Western cuisine · ⭐ 4.3
No. 17 Dongting Street Courtyard, Yiyuan Subdistrict
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 No. 17 Dongting Street Courtyard, Yiyuan Subdistrict. It is a Western cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Traditional White Sauce Stewed Beef, 勃艮第红酒炖牛肉, Le Mans Country Pork Sauce.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Western cuisine, so check ingredients and flavors before ordering.
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: Western cuisine
- Rating: 4.3
- Address: No. 17 Dongting Street Courtyard, Yiyuan Subdistrict
- Popular dishes: Traditional White Sauce Stewed Beef, 勃艮第红酒炖牛肉, Le Mans Country Pork Sauce, Tonkatsu Chicken, Darjeeling Earl Grey Caramel Pudding
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Dishes
Traditional White Sauce Stewed BeefBeef brisket or shank is slowly stewed with onions, carrots, and celery in a white sauce made from milk and broth. The dish has a creamy texture and rich dairy aroma.
勃艮第红酒炖牛肉勃艮第红酒炖牛肉是一道以牛肉为主料，加入洋葱、胡萝卜、芹菜等蔬菜，用勃艮第红酒和高汤慢炖而成的菜肴。牛肉切块后先煎至表面焦香，再与蔬菜和红酒一同放入锅中，小火慢炖数小时，直至肉质软烂入味。
Le Mans Country Pork SauceLe Mans country pork sauce is made from fresh pork, onions, carrots, tomatoes, and herbs, slowly simmered using traditional French cooking methods. Rich in flavor with a subtle sweetness and herbal aroma.
Tonkatsu ChickenTangy chicken pieces, made from thigh or breast meat, cut into bite-sized pieces and marinated in a special seasoning. Then fried to achieve a golden, crispy exterior while keeping the inside tender and juicy.
Darjeeling Earl Grey Caramel PuddingA pudding made with Darjeeling Earl Grey tea, caramel, and egg custard, topped with a crisp caramel layer. Main ingredients include eggs, milk, sugar, Darjeeling Earl Grey tea, and caramel. Prepared by slow baking in a water bath for a smooth, delicate texture, blending tea aroma with sweet caramel notes.
Angel's Blood Hot Red WineMade by simmering red wine with orange peel, cinnamon, and cloves. Rich in body with a blend of fruity and spicy aromas, smooth and warm in taste, ideal for winter consumption.
Baked Green Tea TiramisuA twist on classic tiramisu infused with Japanese roasted green tea, featuring mascarpone cream, coffee-soaked ladyfingers, and a dusting of matcha powder for a refined, aromatic dessert.- Parisian Creamy Chicken StewA rich and creamy chicken stew made with onions, mushrooms, and cream, slow-cooked to perfection.
Provence Spice MeatballsProvence spice meatballs are made from ground beef or pork, mixed with onions, garlic, parsley, thyme, rosemary, and other Provencal herbs, hand-rolled into balls, then pan-fried and simmered until cooked. Tender and juicy with rich aroma.
Confit DuckA classic French dish made by slow-cooking duck in its own fat until tender, then searing the skin to crispness. Rich and flavorful.
French Lorraine Savory TartA French Lorraine savory tart made with a flaky pastry base, filled with eggs, cream, ham, and onions, then baked. It has a crisp exterior and smooth, rich interior with a savory, slightly creamy flavor.
French Bread BasketA French bread basket features a baguette sliced and filled with butter, cheese, or other ingredients. The bread is cut into pieces or hollowed out, then seasoned with flavored butter, herbs, and garlic, and baked until golden and crispy.- Roquefort Basque CakeA French-inspired dessert featuring Roquefort blue cheese, creamy filling, and a slightly charred crust.
- Alsatian Sauerkraut and Sausage StewA traditional Alsatian dish made with fermented cabbage, sausages, and onions, slowly stewed to develop rich flavors.
Aromatic French-style Red Wine Braised BeefPremium beef chuck is slowly braised in red wine with onions, carrots, garlic, and spices, resulting in rich flavor and tender texture with a harmonious blend of wine and meat aroma.
Foie Gras MousseFoie gras mousse is made from duck or goose liver, cream, eggs, and a small amount of brandy. After processing the liver, it's mixed with cream, combined with egg yolks, gently heated using low-temperature cooking or water bath to form a smooth mousse, then chilled to set.