留香居老北京涮羊肉(学院路店)
Hot pot · ⭐ 3.7
No. 9, Xueyuan Road, Xujiapeng Subdistrict
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. 9, Xueyuan Road, Xujiapeng Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Northeast Frozen Tofu, Beijing-Style Sweet and Sour Garlic, Ice Flower Pan-Fried Dumplings.
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: 3.7
- Address: No. 9, Xueyuan Road, Xujiapeng Subdistrict
- Popular dishes: Northeast Frozen Tofu, Beijing-Style Sweet and Sour Garlic, Ice Flower Pan-Fried Dumplings, Premium Beef Tenderloin, Goat Spine Hot Pot
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Dishes
Northeast Frozen TofuNortheast frozen tofu is made by freezing fresh tofu and then thawing it, creating a porous structure. It's typically cooked with meat or vegetables.
Beijing-Style Sweet and Sour GarlicBeijing-Style Sweet and Sour Garlic is a traditional Chinese pickle made from garlic marinated in a sweet and sour sauce, known for its crisp texture and balanced flavor.
Ice Flower Pan-Fried DumplingsIce flower pan-fried dumplings feature pork and cabbage filling, with flour-based wrappers pan-fried until the bottoms form a transparent, crispy ice-flower texture, offering rich layers of flavor and crunch.
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
Fennel Oil StickFennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
Leek and Pork FillingThe main filling of chives and pork is made from fresh chives and minced pork. After chopping the chives, they are mixed with seasoned pork mince and seasoned ingredients, then stirred evenly to form a filling. This filling is commonly used for dumplings, buns, or wontons.
Spicy Tofu Skin StripsA spicy Sichuan-style dish made from sliced tofu skin, stir-fried with chili, garlic, and scallions for a crisp, numbingly flavorful bite.
High-Calcium LambHigh-calcium lamb dish made with tender lamb and calcium-rich ingredients like bone broth or dairy, slow-cooked to create a rich, nutritious meal.