Sichuan Fat Restaurant (Rui'an Street)
Sichuan cuisine · ⭐ 3.9
No. 45 Changhong Bridge
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. 45 Changhong Bridge. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Dish Platter, Dry-Fried Lotus Root Strips, Spicy Stir-Fried Organic Cauliflower.
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: 3.9
- Address: No. 45 Changhong Bridge
- Popular dishes: Braised Dish Platter, Dry-Fried Lotus Root Strips, Spicy Stir-Fried Organic Cauliflower, Spicy Pork Intestines Stir-fry, Spicy Pot Chicken
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Dishes
Braised Dish PlatterA classic Chinese cold dish featuring a variety of ingredients like tofu, eggs, pork trotters, chicken wings, and bean curd sheets, slowly simmered in a secret braising sauce for rich flavor.
Dry-Fried Lotus Root StripsA Chinese home-style dish made by stir-frying lotus root strips with minced meat and seasonings until crispy and fragrant.
Spicy Stir-Fried Organic CauliflowerDry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Spicy Fish with ChiliA spicy Sichuan dish featuring fresh fish stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbing heat and rich flavor.
Sichuan-style Tripe with Pickled ChiliSpicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
Chongqing Roast ChickenA Sichuan dish featuring whole chicken braised with chili, Sichuan pepper, and other spices, delivering a rich, spicy, and numbing flavor.
Chongqing Sour Cabbage FishChongqing sour cabbage fish uses fresh grass carp as the main ingredient, with辅料 like sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. Fish slices are marinated with wine and salt, and sour cabbage is cut into segments. First, fry the fish bones until fragrant, add water to boil, then add fish slices and sour cabbage to stew, finally sprinkle with chili and Sichuan pepper for aroma.
Pickled Mustard Greens with Small Yellow CroakerA traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.