Spicy Space (Sangong Road Branch)
Sichuan cuisine · ⭐ 3.7
No. 21-8, Lüda 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 No. 21-8, Lüda Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fish Roll with Filling, Shredded Tofu Skin, Two Slices of Luncheon Meat.
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: 3.7
- Address: No. 21-8, Lüda Street
- Popular dishes: Fish Roll with Filling, Shredded Tofu Skin, Two Slices of Luncheon Meat, Hot Dry Noodles, Flower Sesame Noodles
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Dishes
Fish Roll with FillingFish roll with filling is a dish made by wrapping fish paste around a savory center, then steamed to perfection for a tender and flavorful bite.
Shredded Tofu SkinThousand-layer tofu skin silk is a dish made primarily from tofu skin, sliced into fine strands, blanched to remove odor, then stir-fried with葱,姜,蒜 or dressed with seasonings.
Two Slices of Luncheon MeatTwo slices of canned luncheon meat, typically pan-fried or stir-fried, known for its savory and tender texture.
Hot Dry NoodlesHot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
Flower Sesame NoodlesA traditional fried dough snack made by shaping a flour and egg mixture into flower-like forms and deep-frying until crispy.
Tofu SkinTofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
Egg TofuEgg tofu is a dish made primarily from eggs and tofu. Eggs are mixed with tofu, seasoned, stirred well, and steamed. The finished product has a delicate texture and a smooth, tender taste.
Egg NoodlesEgg noodles are made primarily from noodles and eggs. Eggs are mixed with flour or added to cooked noodles, then prepared by boiling or stir-frying. Common methods include mixing fried eggs with noodles or adding egg liquid while boiling to create egg flowers.
Duck Blood with Two BlocksA dish made with duck blood, stir-fried with aromatics like ginger and garlic, known for its smooth texture and savory flavor.
Longkou VermicelliLongkou vermicelli is a dish primarily made with Longkou vermicelli, typically served with vegetables, meat, or seafood. After being soaked in warm water and blanched, the vermicelli is stir-fried or simmered in soup with ingredients, resulting in a smooth, elastic texture.