Wujiang Hu Cai Restaurant (Xi Le Hui Store)
地方菜 · ⭐ 4.1
No. 89 Wenhua Road, Courtyard No. 1, Xilehui, 4th Floor
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at No. 89 Wenhua Road, Courtyard No. 1, Xilehui, 4th Floor. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: One Treasure Pot, Cold-mixed dried vegetables, Stewed Mud Carp with Local Flavor.
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: Beijing
- Category: 地方菜
- Rating: 4.1
- Address: No. 89 Wenhua Road, Courtyard No. 1, Xilehui, 4th Floor
- Popular dishes: One Treasure Pot, Cold-mixed dried vegetables, Stewed Mud Carp with Local Flavor, Wuwei Board Duck, Fried Pork Scraps with Bok Choy
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Dishes
One Treasure PotOne-dish pot is a stew made by layering various ingredients, including pork belly, chicken, tofu, cabbage, vermicelli, and mushrooms. Ingredients are arranged in layers, then simmered slowly with broth or water until fully cooked and flavorful.
Cold-mixed dried vegetablesCold-mixed dried vegetables is a dish made primarily with dried vegetables like mustard greens, radish, or plum, soaked and mixed with garlic, chili, sesame oil, and soy sauce.
Stewed Mud Carp with Local FlavorHome-style braised catfish is a dish featuring catfish as the main ingredient, simmered with ginger, garlic, scallions, soy sauce, and cooking wine until tender and flavorful.
Wuwei Board DuckWuwei board duck is made from Chaohu muscovy ducks, first marinated and then smoked. The meat is tender with just the right amount of fat. During preparation, a variety of spices are used for marinating, followed by smoking in a specially designed oven, giving the duck a unique aroma and flavor.
Fried Pork Scraps with Bok ChoyOil渣青菜 is a home-style dish made primarily with greens and pork cracklings. Wash and chop the greens, and stir-fry the cracklings beforehand. Heat oil in a pan, sauté the cracklings until fragrant, then quickly stir-fry the greens to absorb the aroma. Cook until just tender.
Braised Free-range ChickenBraised free-range chicken is a Chinese dish made with chicken as the main ingredient, blanched and then stewed with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, slowly simmered until the meat is tender and flavorful.
Assorted Preserved Meats Steamed腊味合蒸 is a traditional dish made primarily with cured meats such as cured pork, sausage, and fish, along with适量 of ginger slices and green onion segments, steamed together in a steam pot. The dish relies on steaming to fully release the aromatic flavors of the cured ingredients, allowing them to blend harmoniously.
Stir-Fried Eel with GarlicStir-fried eel with garlic is a dish featuring eel and garlic as main ingredients. Eel segments are blanched to remove odor, then stir-fried with garlic and seasoned ingredients until flavorful, blending garlic aroma with tender eel.
Cilantro Peanut Tofu CubesA dish featuring stinky tofu as the main ingredient, combined with cilantro and peanuts. The tofu is fried or pan-fried until crispy outside and tender inside, then mixed with chopped cilantro and roasted peanuts, seasoned and ready to eat.
Huangshan Special Smelly GuilfishHuangshan's special stinky mandarin fish is made from fresh mandarin fish, fermented to develop a unique aroma, then cooked with tofu, chili, ginger, and garlic. Traditional fermentation infuses flavor, finished by frying or stewing.