Wei Shang Xian Sichuan Cuisine
Sichuan cuisine · ⭐ 3.9
No. 1 Huandao Road, South Gate of Hubei Urban Construction Technical College
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. 1 Huandao Road, South Gate of Hubei Urban Construction Technical College. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried Bullfrog, Pig's stomach chicken soup, Braised Green Pepper with Tiger Stripes.
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: 3.9
- Address: No. 1 Huandao Road, South Gate of Hubei Urban Construction Technical College
- Popular dishes: Dry-Fried Bullfrog, Pig's stomach chicken soup, Braised Green Pepper with Tiger Stripes
China trip · China travel
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Dishes
Dry-Fried BullfrogDry-fried frog legs is a Chinese dish primarily made with frog legs. After removing the skin and cutting the legs into pieces, they are stir-fried in oil until slightly golden. Then, chili peppers, Sichuan peppercorns, garlic, and ginger are added and stir-fried together to make the frog meat firm and the flavor rich.
Pig's stomach chicken soupPig stomach chicken soup is made with pig stomach and chicken as main ingredients, cleaned and simmered with ginger slices and goji berries. Pig stomach is washed repeatedly with salt and vinegar to remove odor, then cooked slowly with chicken until the broth is clear and ingredients are tender.
Braised Green Pepper with Tiger StripesHǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.