Yu Weng Tang (Sikoumen Store)
Sichuan cuisine · ⭐ 4.0
No. 471 Simenkou, Jiefang Road
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. 471 Simenkou, Jiefang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Clear Soup Baby Bok Choy, Big Plate Fish, Dry-Fried Lotus Root Strips.
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: 4.0
- Address: No. 471 Simenkou, Jiefang Road
- Popular dishes: Clear Soup Baby Bok Choy, Big Plate Fish, Dry-Fried Lotus Root Strips, Shredded Cabbage, Sichuan Boiled Pork Slices
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Dishes
Clear Soup Baby Bok ChoyUpper broth baby bok choy is a dish made primarily with baby bok choy, cooked together with ingredients such as century eggs and shrimp. The preparation typically involves washing and cutting the baby bok choy, then simmering it with century eggs, shrimp, and other ingredients in a rich broth until tender, followed by seasoning.
Big Plate FishA dish featuring a whole fish cooked with vegetables and spices in a rich, spicy sauce.
Dry-Fried Lotus Root StripsDry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Stir-Fried Eel SlicesA spicy stir-fry dish made with eel slices, vegetables, and chili peppers, popular in Sichuan cuisine.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Sizzling Frog LegsSizzling frog legs is a dish featuring frog meat as the main ingredient, stir-fried quickly on a hot iron plate with garlic, ginger, chili, and other seasonings. The tender, flavorful meat is typically seasoned with soy sauce, cooking wine, and oyster sauce.
Iron Plate Coiled EggplantA dish featuring spiral-cut eggplant, pan-fried and stir-fried with garlic and chili on a hot iron plate, resulting in a crispy exterior and tender interior.
Green Pepper FishGreen pepper fish is a dish made with fresh fish and green peppers. Fish like grass carp or sea bass is marinated, then stir-fried with sliced green peppers. Ginger, garlic, and soy sauce are often added for flavor.
Craving Frog and ShrimpA spicy Sichuan dish featuring frog and shrimp stir-fried with chili, garlic, and ginger, delivering a bold, numbingly delicious flavor.