Youguo Salted Shrimp · Yueshangfang
Hot pot · ⭐ 3.5
No. 65, Qianzishan Community, Manao Fourth Road, Changfu
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. 65, Qianzishan Community, Manao Fourth Road, Changfu. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Crab, Stir-Fried Tender Beef, Spicy Frog Legs and Chicken Feet in Dry Pot.
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: Hot pot
- Rating: 3.5
- Address: No. 65, Qianzishan Community, Manao Fourth Road, Changfu
- Popular dishes: Braised Crab, Stir-Fried Tender Beef, Spicy Frog Legs and Chicken Feet in Dry Pot, Pork Rib and Lotus Root Soup, New-style Maoxuewang
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Dishes
Braised CrabA Chinese dish made by slow-cooking fresh crabs in a seasoned broth with spices and soy sauce, resulting in tender, flavorful meat.
Stir-Fried Tender BeefStir-fried tender beef is a dish made by quickly stir-frying beef slices with vegetables like green peppers and onions. The beef is marinated, then cooked swiftly in a hot pan to retain its tender texture.
Spicy Frog Legs and Chicken Feet in Dry PotA spicy Sichuan dish featuring frog legs and chicken feet stir-fried in a dry pot with vegetables and aromatic spices.
Pork Rib and Lotus Root SoupPork rib and lotus root soup is a traditional nourishing soup, made primarily with pork ribs and fresh lotus root pieces, carefully stewed to perfection. The broth is clear and bright, the pork ribs are tender and flavorful, and the lotus root pieces have a soft, slightly sticky texture. Overall, it offers a light taste with rich nutritional value.
New-style MaoxuewangA modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
Frog and Intestine StewFrog and intestine stew features tender frog meat and soft intestines, simmered with ginger, garlic, and chili for a rich, flavorful broth.
Sliced Taro CakeSweet potato skin is a food made primarily from sweet potato starch. The starch is mixed with water and steamed, then cooled and sliced into strips or pieces. It can be served cold with dressing, stir-fried, or added to soups, often seasoned with chili oil, garlic, and soy sauce.
Spicy Fried Chicken Stir-fryA stir-fried chicken dish made with chicken, peppers, and onions, seasoned with spicy flavors and served as a hearty main course.
Sour Cabbage BeefSuancai Beef is a dish made primarily with beef and pickled cabbage. Thinly sliced or shredded beef is stir-fried or stewed with seasoned pickled cabbage, often enhanced with ginger and garlic. The cooking emphasizes the balance between the tangy flavor of the cabbage and the tenderness of the beef for a rich taste.
Pan-Seared Large CatfishPan-fried big silver carp is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy skin and tender interior.
Fish Head with Fish BallsA dish featuring fish head and fish balls simmered together in a savory broth, highlighting the freshness of seafood.
Fish Roe TofuA dish made with soft tofu and fish roe, gently simmered to create a delicate, savory flavor.