Peng's Hot Dry Noodles (Huailou Street Branch)
小吃快餐 · ⭐ 3.9
No. 182 Hualou Street (480 meters on foot from Exit G of Jianghan Road Metro Station)
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. 182 Hualou Street (480 meters on foot from Exit G of Jianghan Road Metro Station). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 九阳豆浆原味, Small Portion Hot Dry Noodles, Beef Noodles.
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: 小吃快餐
- Rating: 3.9
- Address: No. 182 Hualou Street (480 meters on foot from Exit G of Jianghan Road Metro Station)
- Popular dishes: 九阳豆浆原味, Small Portion Hot Dry Noodles, Beef Noodles, Egg Nog, Flower Powder
China trip · China travel
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Dishes
九阳豆浆原味九阳豆浆原味是以黄豆为主要原料，经过浸泡、研磨、过滤和煮沸等工艺制成的植物性饮品。制作过程中不添加糖或其他调味料，保留了黄豆的天然风味和营养成分。
Small Portion Hot Dry NoodlesA small portion of Wuhan-style sesame noodle dish, featuring chewy alkaline noodles tossed in a savory blend of sesame paste, oil, and seasonings.
Beef NoodlesBeef noodles are a noodle dish primarily made with noodles and beef. The cooked noodles are served with tender pieces or slices of beef that have been stewed, then topped with a rich beef broth, and finally garnished with chopped green onions and cilantro for added aroma.
Egg NogEgg wine is made by mixing beaten eggs with warm rice wine or yellow wine, stirring well, and heating until just below boiling to coagulate the egg into threads or chunks, forming a warm beverage. The main ingredients are eggs and alcohol.
Flower PowderFlower powder is a delicate ingredient made from dried and ground petals, used to enhance the flavor and appearance of desserts or savory dishes.
Fried dough snackMianwo is a fried snack made from a mix of rice batter and flour, often with scallions and dried shrimp. The batter is poured into a special round mold and deep-fried until golden and crispy, forming a shape with a hollow center and raised edges.