Spicy Landlord (Jiang'an Store)
Sichuan cuisine · ⭐ 4.4
Room 3, Ground Floor, Building 2, No. 40 Qiu Chang 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 Room 3, Ground Floor, Building 2, No. 40 Qiu Chang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Whole Flavor Snail, All-Flavor Shrimp Balls, Dry Pot Landlord Medium Pot.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.4
- Address: Room 3, Ground Floor, Building 2, No. 40 Qiu Chang Road
- Popular dishes: Whole Flavor Snail, All-Flavor Shrimp Balls, Dry Pot Landlord Medium Pot, Dry Pot Landlord Small Pot, Salted Corn with Pepper
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Dishes
Whole Flavor SnailFresh snails are cleaned, blanched, then simmered with scallions, ginger, garlic, star anise, cinnamon, soy sauce, cooking wine, and sugar. The dish features a rich, aromatic flavor with firm, chewy snail meat and a balanced taste of saltiness, fragrance, and subtle sweetness.
All-Flavor Shrimp BallsFresh shrimp balls are lightly battered and deep-fried, then stir-fried in a savory sauce for a crispy exterior and tender interior.
Dry Pot Landlord Medium PotA spicy Sichuan-style dry pot dish featuring chicken, potatoes, peppers, and onions, stir-fried with a secret sauce for rich, aromatic flavor.
Dry Pot Landlord Small PotA spicy Sichuan-style dish featuring chicken, potatoes, peppers, and onions stir-fried in a dry pot for rich aroma and bold flavor.
Salted Corn with PepperSzechuan salt corn is a dish primarily made with corn, seasoned with Szechuan salt. To prepare it, fresh corn kernels are first removed, then deep-fried until golden and crispy, and finally tossed with Szechuan salt to create an appealing color and texture.
Braised Frog LegsA Chinese dish made by braising frog legs in a savory sauce with soy sauce, sugar, and aromatics.
花甲花甲是一种以蛤蜊为主要食材的菜品，通常将新鲜花甲清洗后与蒜末、姜片、辣椒等调料一同炒制，或加入汤汁煮熟。制作过程中常使用料酒、酱油和少许糖调味，使味道鲜美。
Lotus Root ThreadsA Chinese dish made from lotus root sliced into thin threads, often stir-fried with garlic and vegetables for a crisp, light flavor.
Sour Spicy Lotus StemSour and spicy lotus stem is a dish made primarily with fresh lotus stems, seasoned with chili, vinegar, and garlic. After washing and cutting the stems into segments and blanching them, they are mixed or stir-fried with a tangy spicy sauce, resulting in a crisp and refreshing taste that stimulates the appetite.
Air-dried Crucian CarpA traditional dish made by salting and air-drying fresh crucian carp, resulting in a flavorful, firm texture often used in stews or pan-frying.
Spicy CrabSpicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.
Fish Roe Braised TofuFish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes, blanched, then simmered together with the fish roe in a pot with适量清水 and seasonings. It is slowly cooked over low heat until the tofu absorbs the rich, savory flavor of the fish roe.