Lei Guangtou Restaurant (Huashan Store)
Sichuan cuisine · ⭐ 3.5
Huashan Jiayuan, Donghu New Technology Development Zone
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 Huashan Jiayuan, Donghu New Technology Development Zone. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Knife-Pounded Cucumber, Potato, Stewed Pig Kidney for Tonifying.
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: 3.5
- Address: Huashan Jiayuan, Donghu New Technology Development Zone
- Popular dishes: Knife-Pounded Cucumber, Potato, Stewed Pig Kidney for Tonifying, Scallop and Shrimp Congee, Charcoal-Grilled Pork Belly
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Dishes
Knife-Pounded CucumberKnife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Stewed Pig Kidney for TonifyingA nourishing dish made by stewing pig kidneys with medicinal herbs like goji berries and eucommia bark, known for its kidney-tonifying properties.
Scallop and Shrimp CongeeClam and shrimp rice porridge is made by cooking clams and fresh shrimp with rice as the base. The clams are soaked beforehand, and the fresh shrimp are deveined and peeled. They are then added to the rice along with water and simmered until the rice grains are soft and the porridge thickens. Salt is added to taste at the end.
Charcoal-Grilled Pork BellyCharcoal-grilled pork belly is a dish made primarily from pork belly, grilled over charcoal. The pork belly is sliced thinly, marinated in a special sauce, and then slowly grilled over charcoal until golden and crispy, with tender and juicy meat.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Iron Plate ClamsA dish featuring fresh clams stir-fried quickly on a hot iron plate with garlic, chili, and onions, delivering a savory and aromatic flavor.
Steamed BunBaozi is a traditional Chinese wheat flour food, made primarily from wheat flour and fermented before steaming. It is usually shaped as a hemisphere or flat round, with a smooth, white surface.
Chicken Claw FishChicken Claw Fish is a dish made primarily with chicken and fish meat, usually mixed and fried or pan-fried, with a crispy outside and tender inside, offering a rich texture.