Rong Chu Hubei Cuisine • Intangible Cultural Heritage • Traditional Lotus Soup (Jianghan Road Branch 1)
地方菜 · ⭐ 4.5
Ground Floor, Jinbao Building, No. 97 Jianghan 2nd 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 Ground Floor, Jinbao Building, No. 97 Jianghan 2nd Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry-Fried Lotus Root Strips, Osmanthus hawthorn braised pork, Osmanthus Glutinous Rice Balls in Wine Soup.
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: 4.5
- Address: Ground Floor, Jinbao Building, No. 97 Jianghan 2nd Road
- Popular dishes: Dry-Fried Lotus Root Strips, Osmanthus hawthorn braised pork, Osmanthus Glutinous Rice Balls in Wine Soup, Eggplant with Century Egg and Chili Stir-fry, Braised Pork Rib and Lotus Root Soup
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Dishes
Dry-Fried Lotus Root StripsDry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
Osmanthus hawthorn braised porkThis dish features pork belly stewed with hawthorn and osmanthus. After blanching to remove odor, the pork is braised slowly with hawthorn, osmanthus, soy sauce, sugar, and cooking wine until tender and the sauce thickens.
Osmanthus Glutinous Rice Balls in Wine SoupGlutinous rice balls flavored with osmanthus and served in a sweet wine soup, a traditional Chinese dessert.
Eggplant with Century Egg and Chili Stir-fryA traditional Sichuan dish made by stir-frying mashed eggplant with century eggs and green peppers, offering a savory and aromatic flavor.
Braised Pork Rib and Lotus Root SoupA traditional Chinese dish made with pork ribs and lotus root, slowly simmered to create a rich, savory broth with tender meat and soft, sweet roots.
Fusion Chef's Braised Whole BeefA richly flavored dish featuring slow-braised beef cuts in a savory sauce, perfect for hearty meals.
Crab Claw Hot Dry NoodlesCrab claw hot dry noodles base with boiled crab claw meat, seasoned with sesame paste, soy sauce, vinegar, chili oil, and garnished with green onions and cilantro for a rich flavor.
Tofu and Beef StewSoybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
Intangible Heritage Organic Wuchang FishA delicacy made from organic Wuchang fish, a traditional dish from Hubei, steamed to preserve its natural flavor and texture.
Spicy Stir-Fried BullfrogSpicy stir-fried bullfrog made with fresh frog meat and aromatic spices, delivering a bold, numbingly spicy flavor.
Fish-Flavored EggsFish-flavored eggs is a Chinese dish made primarily with eggs, stir-fried with葱, ginger, and garlic. A savory sauce of vinegar, sugar, soy sauce, and doubanjiang creates the signature fish flavor.