Zhangnan Night Market
其他美食 · ⭐ 3.5
No. 130, Shichangli, Zhucheng New Area
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. 130, Shichangli, Zhucheng New Area. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pumpkin Leaves, Ox Bones, Chinese Cabbage Stem.
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: 其他美食
- Rating: 3.5
- Address: No. 130, Shichangli, Zhucheng New Area
- Popular dishes: Pumpkin Leaves, Ox Bones, Chinese Cabbage Stem, Fish Noodles, Braised Lamb
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Pumpkin LeavesPumpkin leaves are the tender leaves of the pumpkin plant, usually used for stir-frying or making soup. The main ingredient is pumpkin leaves, which are stir-fried with garlic, ginger, and other seasonings.
Ox BonesBeef bones mainly consist of牛骨 and seasonings, typically blanched and then stewed with ginger, scallions, and other seasonings to extract collagen and nutrients into the broth, creating a rich, thick soup base.
Chinese Cabbage StemChinese cabbage stem is a vegetable dish made by stir-frying the thick stalks of Chinese cabbage with garlic or other seasonings, resulting in a crisp and savory side dish.
Fish NoodlesFish Noodles is a Chinese dish made with fish meat and vermicelli, usually cooked together with seasonings for a delicious taste.
Braised LambBraised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.