知李白砂锅集·跷脚牛肉非物质文化遗产传承店
Sichuan cuisine · ⭐ 4.7
Opposite Tongcheng Plaza, No. 198 Wansongyuan 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 Opposite Tongcheng Plaza, No. 198 Wansongyuan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Le Shan Sweet Skin Duck, Ice Jelly, Tai Bai Bursting Tofu.
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: 4.7
- Address: Opposite Tongcheng Plaza, No. 198 Wansongyuan Road
- Popular dishes: Le Shan Sweet Skin Duck, Ice Jelly, Tai Bai Bursting Tofu, Tai Bai Steamed Garlic Shrimp, Signature Tai Bai Sour Fish
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Dishes
Le Shan Sweet Skin DuckLe Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
Ice JellyIce jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
Tai Bai Bursting TofuA Chinese dish featuring soft tofu coated in starch and deep-fried until golden, with a rich, bursting center and spicy sauce.
Tai Bai Steamed Garlic ShrimpFresh large shrimp steamed with abundant garlic, scallions, ginger, and seasonings for a rich, savory flavor.
Signature Tai Bai Sour FishFresh carp stewed with sour vegetables and spices, resulting in tender fish and a tangy, spicy broth.
Signature Jiangyou Pork IntestinesA specialty dish made from premium pork intestines, slow-cooked in a secret sauce for rich, spicy flavor and tender texture.
Spicy Beef and Blood Sausage Stir-fryA spicy Sichuan-style dish featuring tender beef slices and blood pudding simmered in a rich, numbing chili broth.
Stoneware Braised Chicken with SauceChicken braised in a stone pot with savory sauce, tender and deeply flavorful.
Braised Cauliflower in Clay PotA classic Chinese dish featuring cauliflower simmered in a clay pot with ham and carrots, resulting in a rich, savory flavor.
Lifting-leg BeefQiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
Pan-fried Osmanthus Steamed CakeA sweet steamed cake made from glutinous rice flour and japonica rice flour, flavored with osmanthus honey and pan-fried until golden brown.