Bojia Dayuan (Dahualing Store)
Hunan cuisine · ⭐ 4.2
Gate No. 2, West Side of Kangda Meat Industry Co., Ltd., Jinying Street, Daqiao New Area
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 Gate No. 2, West Side of Kangda Meat Industry Co., Ltd., Jinying Street, Daqiao New Area. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-fried Garlic Greens with Preserved Beef, Dry-Fried Lotus Root Strips with Beef, Pan-fried Squid Tentacles.
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: Hunan cuisine
- Rating: 4.2
- Address: Gate No. 2, West Side of Kangda Meat Industry Co., Ltd., Jinying Street, Daqiao New Area
- Popular dishes: Stir-fried Garlic Greens with Preserved Beef, Dry-Fried Lotus Root Strips with Beef, Pan-fried Squid Tentacles, Stewed Pork Ribs with Quail Eggs, Stir-Fried Seasonal Vegetables
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
Stir-fried Garlic Greens with Preserved BeefGarlic greens stir-fried with preserved beef, a savory and aromatic dish combining the freshness of garlic leaves with the rich flavor of cured beef.
Dry-Fried Lotus Root Strips with BeefA stir-fried dish featuring lotus root strips and beef, known for its crispy texture and savory-spicy flavor.
Pan-fried Squid TentaclesA dish of fresh squid tentacles stir-fried in a flat pan with garlic, ginger, and chili for a savory, slightly spicy flavor.
Stewed Pork Ribs with Quail EggsPork ribs and quail eggs are slowly stewed together, resulting in tender meat and flavorful eggs that absorb the rich broth.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Ribeye SteakRibeye steak is made from the rib section of beef, marinated and then quickly grilled at high temperature. It has a golden surface, tender meat, and is served with a specially crafted sauce, offering a unique flavor.
Frog and Fish Gelatin StewA Chinese dish featuring frog meat and fish gelatin, slow-cooked with ginger, garlic, and chili for a rich, savory flavor.
Hot Pot with LambLamb hot pot features fresh lamb as the main ingredient, paired with vegetables, tofu, and mushrooms. Ingredients are boiled in a seasoned broth made from羊骨, ginger, and scallions, with some versions including chili and Sichuan peppercorns.
Braised Chicken Feet in Meat SauceA savory dish made by simmering chicken feet in a rich meat-based sauce, resulting in tender and flavorful bites.
Crab Roe Vermicelli StewCrab roe vermicelli stew is a dish primarily made with crab roe and vermicelli. After being soaked in hot water, the vermicelli is mixed with fresh crab roe and cooked slowly with chicken stock or broth. The finished dish features tender, smooth vermicelli, rich crab roe flavor, and a deeply savory broth.
Braised Pork Shank Bone and Lotus Root SoupA rich, slow-cooked soup made with pork shank bones and lotus root, resulting in a creamy broth with tender, sweet-tasting lotus slices.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
Spicy Shrimp BallsSpicy shrimp balls made with fresh large shrimp, deveined and留尾, marinated with wine and ginger, then fried until slightly golden, then stir-fried with dried chili, Sichuan pepper, garlic, ginger, and scallions to absorb the spicy flavor.