Mei Jie Old Hot Pot · Landmark Hot Pot (Jianghan Road Branch)
Hot pot · ⭐ 4.7
North Side of Intersection of Jianghan 2nd Road and Baocheng Road, Dazhi Subdistrict (North Zone, Baocheng Community)
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 North Side of Intersection of Jianghan 2nd Road and Baocheng Road, Dazhi Subdistrict (North Zone, Baocheng Community). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Northeastern Lactic Acid Fermented Sauerkraut, Kung Fu Pig Liver, Tender Beef.
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: 4.7
- Address: North Side of Intersection of Jianghan 2nd Road and Baocheng Road, Dazhi Subdistrict (North Zone, Baocheng Community)
- Popular dishes: Northeastern Lactic Acid Fermented Sauerkraut, Kung Fu Pig Liver, Tender Beef, Milk Beef in Bamboo Steam Pot, Old Three Combination
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Dishes
Northeastern Lactic Acid Fermented SauerkrautA traditional fermented cabbage dish made from Napa cabbage using lactic acid bacteria, popular in Northeast China for its tangy and crisp flavor.
Kung Fu Pig LiverKung Pao Liver is a Chinese dish primarily made with pig liver. The liver is typically sliced and marinated with rice wine, light soy sauce, and other seasonings before being quickly stir-fried or blanched in oil to maintain its tender texture. It is commonly stir-fried with vegetables such as green peppers and onions to enhance the flavor complexity.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Milk Beef in Bamboo Steam PotA fusion dish featuring tender beef slices slow-cooked with milk in a bamboo steam pot, resulting in a rich, creamy texture and subtle sweetness.
Old Three CombinationA classic Chinese home-style dish featuring braised pork, stir-fried chicken with soy sauce, and eggplant in garlic sauce, offering a balanced mix of flavors and textures.
Scallion BeefTender beef slices stir-fried with abundant scallions, resulting in a savory and aromatic dish.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
Fresh Cut BeefFresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
Fresh Sliced Wagyu BeefFreshly sliced beef is a dish made with fresh beef, typically from the tender belly or腰部 area, sliced thin and quickly cooked. Common methods include hot pot, stir-frying, or blanching to maintain tenderness and delicate texture.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.