Yan Yang Tian - Intangible Cultural Heritage Hubei Cuisine (Houhu Branch)
地方菜 · ⭐ 4.4
3rd Floor, Building 2, Phase V Tong'an Jiayuan, Houhu Avenue
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 3rd Floor, Building 2, Phase V Tong'an Jiayuan, Houhu Avenue. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Flavored King Oyster Mushroom, Signature Braised Wuchang Fish, Stir-Fried Beef with Yellow Onion.
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: 4.4
- Address: 3rd Floor, Building 2, Phase V Tong'an Jiayuan, Houhu Avenue
- Popular dishes: Flavored King Oyster Mushroom, Signature Braised Wuchang Fish, Stir-Fried Beef with Yellow Onion, Sichuan-style Mao Xue Wang, Squirrel-shaped Mandarin Fish
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Dishes
Flavored King Oyster MushroomKing oyster mushrooms sliced and marinated in a savory sauce, then stir-fried for a tender and flavorful dish.
Signature Braised Wuchang FishA premium dish featuring fresh Wuchang fish braised slowly with soy sauce, sugar, and aromatics for a rich, savory flavor.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Sichuan-style Mao Xue WangChuan-style Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Chu Xiang Steamed Pork with Rice FlourA traditional dish made by steaming pork belly coated in rice flour and spices, resulting in tender, flavorful meat.
Steamed Freshwater ShrimpSteamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
Sunshine Huang焖 Meat BallsA Chinese dish featuring pork meatballs braised in a savory sauce with yellow wine and soy, resulting in tender, flavorful balls.
Braised Beef Brisket with RadishRadish stewed with beef brisket is a slow-cooked dish using beef brisket and white radish. After blanching the beef to remove odor, it's simmered with ginger slices and green onions. Then add diced white radish to absorb the rich flavor, resulting in tender, soft texture.
Soy Sauce Cucumber SkinA cold dish made from pickled radish skin seasoned with soy sauce, sugar, vinegar, and garlic for a crisp, savory flavor.
Spicy Frog with Fresh ChiliesFresh frog cooked with spicy chilies, garlic, and ginger for a bold, aromatic flavor.