Xin Meng Restaurant
Sichuan cuisine · ⭐ 3.9
No. 1 Shuguang New No. 2 Village
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 No. 1 Shuguang New No. 2 Village. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Dry-Fried Lotus Root Strips, Spicy Cauliflower in Hot Pot.
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: 3.9
- Address: No. 1 Shuguang New No. 2 Village
- Popular dishes: Twice-Cooked Pork, Dry-Fried Lotus Root Strips, Spicy Cauliflower in Hot Pot, Salted Corn with Pepper, Braised Pork Knuckle in Sauce
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Salted Corn with PepperSzechuan salt corn is a dish primarily made with corn, seasoned with Szechuan salt. To prepare it, fresh corn kernels are first removed, then deep-fried until golden and crispy, and finally tossed with Szechuan salt to create an appealing color and texture.
Braised Pork Knuckle in SauceA dish featuring tender pork knuckles simmered in a savory sauce, known for its rich flavor and soft texture.
Spicy Oil ChickenA classic Chinese cold dish made with poached chicken served chilled and drizzled with a spicy chili oil sauce, offering tender meat and bold flavor.
Braised Crucian CarpBraised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
Douban FishA classic Sichuan dish featuring tender carp cooked in a rich, spicy sauce made from fermented broad bean paste and aromatics.
Sour Cabbage Fish Hot PotSour cabbage fish hot pot features fresh grass carp with sour cabbage, bean sprouts, and wide rice noodles. Fish slices are cooked together with sour cabbage in a broth made from stock or water, seasoned with ginger, garlic, and chili.
Spicy Fish Hot PotA spicy fish hot pot featuring fresh carp, vegetables, and a fiery broth made from chili, Sichuan peppercorns, and fermented bean paste.