Sichuan Han Kitchen
地方菜 · ⭐ 3.7
A5, North Entrance, Caishen Plaza, No. 15 Jindun Street
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 A5, North Entrance, Caishen Plaza, No. 15 Jindun Street. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Kung Pao Chicken, Sichuan Boiled Fish Slices, Slippery Lotus Root Slices.
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: 地方菜
- Rating: 3.7
- Address: A5, North Entrance, Caishen Plaza, No. 15 Jindun Street
- Popular dishes: Kung Pao Chicken, Sichuan Boiled Fish Slices, Slippery Lotus Root Slices, Beef Hot Pot, Raisin Corn Salad
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan Boiled Fish SlicesSichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
Slippery Lotus Root SlicesA dish made of fresh lotus root slices, blanched and stir-fried with garlic and chili for a crisp, savory flavor.
Beef Hot PotBeef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
Raisin Corn SaladA refreshing salad made with sweet corn kernels and raisins, offering a naturally sweet and crisp taste.
Scallion-Braised Wuchang FishScallion-braised Wuchang fish is a dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger slices, soy sauce, and cooking wine to infuse flavor, finally reducing the sauce to blend the scallion aroma with the fish meat.
Garlic Steamed PrawnsGarlic shrimp is a dish made with fresh基围虾, stir-fried with minced garlic. The shrimp are cleaned, blanched or pan-fried, then mixed with garlic sautéed in hot oil to infuse the flavor, resulting in tender, aromatic shrimp.
Sour Cabbage Fish Hot PotSour cabbage fish hot pot features fresh grass carp with sour cabbage, bean sprouts, and wide rice noodles. Fish slices are cooked together with sour cabbage in a broth made from stock or water, seasoned with ginger, garlic, and chili.
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.
Spicy ClamsSpicy clams is a dish made primarily with clams, seasoned with various spices and chili peppers. The clams are first cleaned and then stir-fried with spicy seasonings, resulting in an appealing red color and aromatic spiciness.