Shi Wei Sour Cabbage Fish · Sichuan & Hunan Cuisine · Hubei Cuisine (Kaidi Xicheng Branch)
Sichuan cuisine · ⭐ 3.8
No. 45-9 Jiefang Avenue
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. 45-9 Jiefang Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Mountain Yam with Flavor, Hanging Pot Songzi Chicken, Stir-fried Eggs with Earth Moss.
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: 3.8
- Address: No. 45-9 Jiefang Avenue
- Popular dishes: Stir-Fried Mountain Yam with Flavor, Hanging Pot Songzi Chicken, Stir-fried Eggs with Earth Moss, Dry Pot Squid Tentacles, Pickled Lotus Root Stems Stir-Fried with Beef Tripe
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Dishes
Stir-Fried Mountain Yam with FlavorA dish made by stir-frying mountain yam with vegetables and seasonings, resulting in a crisp and savory flavor.
Hanging Pot Songzi ChickenA Hunan specialty dish made with chicken, chili, ginger, and garlic, slow-cooked in a traditional hanging pot for rich, spicy flavor.
Stir-fried Eggs with Earth MossA home-style dish made with earth moss and eggs. Wash the earth moss, blanch it, and set aside beaten eggs. Heat oil in a pan, fry the eggs first, then stir-fry the earth moss, finally mix and cook together.
Dry Pot Squid TentaclesA Sichuan-style dish made with squid tentacles stir-fried in a dry pot with vegetables and spices, offering a spicy and aromatic flavor.
Pickled Lotus Root Stems Stir-Fried with Beef TripeA spicy and tangy dish featuring tender pickled lotus stems and chewy beef tripe, stir-fried in a bold sauce.
Spicy Mala Grass CarpSpicy Sichuan-style grass carp features fresh grass carp as the main ingredient, stir-fried with green Sichuan peppercorns and various spices. The grass carp is sliced thinly and marinated to enhance its flavor. During cooking, hot oil releases the numbing aroma of the green Sichuan peppercorns, perfectly blending with the fish's freshness to create a unique taste.
Grilled Beef TendonsGrilled beef tendons is a barbecue dish primarily made with beef tendons. The tendons are cut into appropriate sizes, marinated with a special seasoning for a period of time, then grilled over high heat until the surface turns golden brown and the meat becomes tender, juicy, and aromatic.
Braised Frog LegsA Chinese dish made by braising frog legs with spices and sauces until tender and flavorful.
Sauce-Braised ClamsA dish of fresh clams stir-fried with soy sauce, garlic, and chili, resulting in a savory and slightly spicy flavor.
Sour Cabbage Fish Hot PotSour cabbage fish hot pot features fresh grass carp with sour cabbage, bean sprouts, and wide rice noodles. Fish slices are cooked together with sour cabbage in a broth made from stock or water, seasoned with ginger, garlic, and chili.
Wild Bamboo Shoots with Pork StripsA dish made with wild bamboo shoots and pork strips, stir-fried with aromatics for a fresh, savory flavor.
Spicy Mouth-Watering Grass CarpFresh grass carp stir-fried with chili, Sichuan pepper, and aromatics to create a spicy, savory dish with tender fish meat.