Yao Nao Ke Le Shan Xian Shao Niujin (Wuhan First Store)
Sichuan cuisine · ⭐ 4.3
No. 163-1-1, Gaoxiong Road (300 meters on foot from Exit A of Xianggang Road Metro Station)
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. 163-1-1, Gaoxiong Road (300 meters on foot from Exit A of Xianggang Road Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Pickled Radish, Beef Hot Pot, Steamed Beef with Rice Flour.
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: 4.3
- Address: No. 163-1-1, Gaoxiong Road (300 meters on foot from Exit A of Xianggang Road Metro Station)
- Popular dishes: Pickled Radish, Beef Hot Pot, Steamed Beef with Rice Flour, Steamed Pork Intestines with Rice Flour, Paper Skin Siu Mai
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Dishes
Pickled RadishPickled radish is a cold dish made primarily from white radish, seasoned and fermented with salt, sugar, vinegar, and chili, then sealed and soaked for several hours to days to absorb flavors.
Beef Hot PotA hearty dish made with beef and vegetables, slow-cooked in a small pot for rich flavor and tender meat.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Steamed Pork Intestines with Rice FlourSteamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
Paper Skin Siu MaiA traditional dim sum dish made with thin, paper-like wrappers filled with pork and shrimp, steamed to perfection for a delicate, savory bite.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Stewed Beef OffalFreshly braised beef offal dish made with牛杂 (including tripe, intestines, and lungs), cleaned and simmered with spices to absorb rich flavors, resulting in a soft, layered texture.
Fresh Braised BeefFresh braised beef is a dish made with fresh beef, blanched and then simmered with scallions, ginger, garlic, and other seasonings. Beef chunks are seasoned with soy sauce, cooking wine, star anise, cinnamon, and slow-cooked until tender with rich broth.