Village Chief (Wihu Second Branch)
地方菜 · ⭐ 4.2
50 meters west of the intersection of Hanshi Avenue and Lishan Road, north side of the 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 50 meters west of the intersection of Hanshi Avenue and Lishan Road, north side of the road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry-Loaded Rice Noodle Pot, Dry-Fried Lotus Root Strips, Mixed Fish Hot Pot.
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: 地方菜
- Rating: 4.2
- Address: 50 meters west of the intersection of Hanshi Avenue and Lishan Road, north side of the road
- Popular dishes: Dry-Loaded Rice Noodle Pot, Dry-Fried Lotus Root Strips, Mixed Fish Hot Pot, Premium Maoxuewang, Boiling Basa Fish
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Dishes
Dry-Loaded Rice Noodle PotDry捞 Noodles Pot is a dish primarily made with rice noodles, which are cooked using specific techniques to achieve a dry, fragrant, and flavorful texture. To prepare it, the noodles must first be soaked until soft, then thoroughly mixed with seasonings before being placed in a pot and slowly heated until cooked through, preserving their dryness and rich aroma.
Dry-Fried Lotus Root StripsDry-fried lotus root strips is a Chinese dish using lotus root as the main ingredient. The sliced roots are fried or dry-sautéed until slightly crispy outside and tender inside, then stir-fried with garlic and chili to infuse flavor.
Mixed Fish Hot PotA hearty soup made with a variety of fresh fish and seafood, simmered with vegetables and tofu for a rich, savory flavor.
Premium MaoxuewangPremium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
Boiling Basa FishA Sichuan-style dish featuring basa fish cooked in a spicy and numbing broth with vegetables like bean sprouts and enoki mushrooms, resulting in tender fish and rich, aromatic flavor.
Pig Trotter and Lotus Root SoupA nourishing soup made by slow-cooking pig trotters and lotus roots, resulting in tender meat and sweet, crisp vegetables in a rich, creamy broth.
Pan-Seared Beef CubesPan-seared beef cubes made with premium beef, marinated and cooked until crispy outside and tender inside.
Braised Eel in Brown SauceBraised eel is a dish made primarily with eel, seasoned with scallions, ginger, garlic, and other spices, then braised to perfection. The eel meat is tender, and after braising, it has a bright red color and rich, savory sauce.
Fish Head and Fish Ball SoupA traditional Chinese dish featuring fish head simmered in broth with delicate fish balls, known for its rich flavor and tender texture.
Fish Roe TofuA dish made with soft tofu and fish roe, gently simmered to create a delicate, savory flavor.