Small Sichuan Restaurant (Liji North Road Branch)
Sichuan cuisine · ⭐ 3.9
No. 161 Liji North Road
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. 161 Liji North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cucumber Salad, Stewed Pork Ribs with Potatoes, Sichuan-style Spicy Chicken.
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. 161 Liji North Road
- Popular dishes: Cucumber Salad, Stewed Pork Ribs with Potatoes, Sichuan-style Spicy Chicken, Dry-burned stinky mandarin fish, 干煸土豆条
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Dishes
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Stewed Pork Ribs with PotatoesStewed pork ribs with potatoes is a dish featuring pork ribs and potatoes as main ingredients. The ribs are blanched to remove odor, then cooked together with diced potatoes in a pot with water, soy sauce, and cooking wine until tender and flavorful.
Sichuan-style Spicy ChickenSichuan-style spicy chicken is made with chicken, dried chilies, and Sichuan peppercorns. Chicken pieces are marinated, then stir-fried with crispy fried chicken and spices to absorb the rich, spicy flavor.
Dry-burned stinky mandarin fishStinky mandarin fish is made by salting fresh mandarin fish to develop a unique flavor, then braised dry. Main ingredients include mandarin fish and seasonings like ginger, scallion, garlic, and chili. The fish is first pan-fried, then simmered with seasonings until the sauce reduces and the fish absorbs the flavor with a slightly crispy surface.
干煸土豆条干煸土豆条是一道以土豆为主要食材的中式菜肴。土豆切成条状后，通过油炸或干煸的方式使其表面微焦，再加入葱姜蒜、辣椒等调料翻炒均匀，使土豆条入味且口感酥脆。
Pork Shank and Wild Lotus Root SoupA nourishing soup made by slow-cooking pork shank and wild lotus root, resulting in a clear, savory broth with a delicate balance of flavors.
Braised Frog LegsA Chinese dish made by braising frog legs with spices and sauces until tender and flavorful.
Preserved Duck Hot PotA hot pot featuring preserved duck and vegetables, simmered in a rich broth for a savory, aromatic dish.
Egg White Braised PorkA Chinese dish made by steaming egg whites with marinated pork belly, resulting in tender meat and smooth egg white texture.
Chongqing Immortal FishA Sichuan dish made with fresh fish braised in a spicy and numbing sauce using fermented broad bean paste, chili, and Sichuan peppercorns. The fish is tender and flavorful, embodying the bold taste of Chongqing cuisine.
Grilled Eggplant with SauceEggplant cubes are pan-fried on an iron plate and seasoned with a savory sauce, allowing the eggplant to absorb the rich flavors while maintaining a soft and tender texture.
Spicy Fish SlicesA spicy Sichuan dish made with thin slices of fish, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.