Lao Zao Private Kitchen (Hanjiang No.1 Branch)
地方菜 · ⭐ 3.6
No. 349, Baishu Li, Tongxin Road, Caidian Subdistrict
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. 349, Baishu Li, Tongxin Road, Caidian Subdistrict. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Pig Trotter, Mixed Fish Hot Pot, Stir-Fried Sweet Green Beans.
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: 3.6
- Address: No. 349, Baishu Li, Tongxin Road, Caidian Subdistrict
- Popular dishes: Braised Pig Trotter, Mixed Fish Hot Pot, Stir-Fried Sweet Green Beans, Hot Pot with Lamb, Old Stove Cold Noodles
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Dishes
Braised Pig TrotterA traditional Chinese dish made by slow-cooking pig trotters with aromatics and seasonings until tender, rich in collagen and 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.
Stir-Fried Sweet Green BeansA dish made by stir-frying fresh sweet green beans with garlic and salt, resulting in a tender and naturally sweet 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.
Old Stove Cold NoodlesA cold noodle dish made with hand-pulled noodles, fresh vegetables, and a savory sesame-based dressing, traditionally served chilled for a refreshing summer meal.
Peanut Pork Trotter StewPeanut pig trotter stew is a slow-cooked dish featuring pig trotters and peanuts. After blanching, the trotters are simmered with peanuts in a clay pot with water, ginger, and cooking wine until tender and flavorful. The broth is rich, the trotters gelatinous, and the peanuts aromatic and soft.
Sour Cabbage Stir-fried Pork TripeA Sichuan dish made by stir-frying pork tripe with sour cabbage and spices, known for its crisp texture and tangy-spicy flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Pan-Fried Lotus Root CakesPan-fried lotus root cakes are made from lotus root, pork filling, and seasonings like scallions and ginger. The lotus root is sliced or minced, mixed with meat and spices, shaped into patties, then pan-fried until golden brown on both sides—crispy outside, tender inside.
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.