La Mi Zi Sichuan Cuisine
Sichuan cuisine · ⭐ 3.6
Room 1-1, 1st Floor, No. 105 Qianjia Street
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 Room 1-1, 1st Floor, No. 105 Qianjia Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Pork Crackling Bones, Stir-Fried Egg with Vegetables, Sichuan-style Twice-Cooked Pork.
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: 3.6
- Address: Room 1-1, 1st Floor, No. 105 Qianjia Street
- Popular dishes: Stir-Fried Pork Crackling Bones, Stir-Fried Egg with Vegetables, Sichuan-style Twice-Cooked Pork, Stir-fried Pork Kidney, Braised Wuchang Fish
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Dishes
Stir-Fried Pork Crackling BonesA stir-fried dish made with pork crackling bones and vegetables, known for its crispy texture and spicy flavor.
Stir-Fried Egg with VegetablesA home-style dish featuring eggs as the main ingredient. Eggs are fried until half-cooked, then stir-fried with scallions and green peppers, seasoned and quickly served. The key is precise heat control to keep the yolk runny and the texture tender.
Sichuan-style Twice-Cooked PorkChuan香回锅肉 is a traditional Sichuan dish made primarily with pork belly, and seasoned with green peppers, red peppers, onions, and other ingredients. First, the pork belly is boiled and sliced, then the vegetables and seasonings are stir-fried, and finally the pork slices are added to be evenly mixed, allowing them to fully absorb the flavors of the seasonings.
Stir-fried Pork KidneyStir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
Braised Wuchang FishBraised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
Braised Eel in Brown SauceBraised eel is a dish made primarily with eel, seasoned with scallions, ginger, garlic, and other spices, then braised to perfection. The eel meat is tender, and after braising, it has a bright red color and rich, savory sauce.
Shredded Pork with Fresh Green BeansShredded pork with fresh green beans is a Chinese home-style dish made with pork shreds and fresh green beans, stir-fried in hot oil. It has a crisp texture and a delicious taste.
Crispy Fried Pork StripsCrispy fried pork strips are a Chinese dish made from pork tenderloin. The meat is marinated with wine, soy sauce, and starch, then coated in a light batter and deep-fried until golden and crispy on the outside, tender inside.
Eggplant and Green Beans Stir-fryGreen beans and eggplant is a home-style dish made primarily with green beans and eggplant. To prepare, cut the green beans and eggplant into segments, stir-fry until just cooked through, then add seasonings and continue stir-frying until the flavors are well absorbed.
Pan-Seared Large CatfishPan-fried big silver carp is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy skin and tender interior.