Jiu Jiu Yuan · Taste of Eel (Hanyang Branch)
地方菜 · ⭐ 4.7
No. 388 Qintai Avenue, Central Park Huayuan Road
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. 388 Qintai Avenue, Central Park Huayuan Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Peking Duck, Osmanthus Braised Pork, Honghu Lotus Root Soup.
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: 4.7
- Address: No. 388 Qintai Avenue, Central Park Huayuan Road
- Popular dishes: Peking Duck, Osmanthus Braised Pork, Honghu Lotus Root Soup, Steamed Large Catfish, Ecological Catfish
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Dishes
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Osmanthus Braised PorkA traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
Honghu Lotus Root SoupHonghu lotus root soup is made with fresh lotus roots and pork bones or ribs, slowly simmered to create a clear broth with rich flavor. Minimal seasoning highlights the natural taste of the ingredients.
Steamed Large CatfishSteamed large white bream is a dish featuring the fish as the main ingredient. The fish is cleaned, scored on the surface, and seasoned with ginger slices and scallions before being steamed over water to preserve its natural flavor.
Ecological CatfishFreshwater catfish raised in natural environments, steamed or braised to preserve its delicate flavor and texture.
Sugar-glazed Osmanthus CakeSugar-glazed osmanthus cake is a traditional dessert made from glutinous rice flour, sugar, and osmanthus. Mix the rice flour with water to form a paste, add sugar for flavor, mix in dried osmanthus, pour into a mold, steam until cooked, then cool and cut into pieces.
Stone Pot Sweet Potato NoodlesA Sichuan dish made with sweet potato noodles stir-fried in a hot stone pot with minced meat, vegetables, and chili for a spicy, aromatic flavor.
Steamed Catfish with Rice FlourA dish featuring catfish steamed with rice flour, seasoned with ginger and scallions, resulting in tender fish and fragrant rice flavor.
Finger BunA small, finger-shaped bun made from dough filled with meat, vegetables, or cheese, steamed or pan-fried for a soft and flavorful bite.
Fresh Mushroom SoupFresh mushroom soup made with various fresh mushrooms like shiitake, king oyster, and enoki, simmered slowly in water or broth. Minimal seasoning preserves the natural umami flavor of the mushrooms.
Fresh Cordyceps Chicken SoupFresh Cordyceps chicken soup is made with free-range chicken and fresh Cordyceps (winter worm summer grass), simmered slowly for 2-3 hours. Chicken is blanched to remove odor, then cooked with Cordyceps, ginger, and a splash of cooking wine in a clay pot until tender and the broth is clear. Cordyceps releases nutrients during stewing, making this nourishing and health-promoting.