Xiao Wang's Gourmet Restaurant
地方菜 · ⭐ 4.0
No. 33, Tianwen Street, Annex 1
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 No. 33, Tianwen Street, Annex 1. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Half Fish, Cumin Chicken Feet, Dry-Fried Skinless Fish.
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: 4.0
- Address: No. 33, Tianwen Street, Annex 1
- Popular dishes: Half Fish, Cumin Chicken Feet, Dry-Fried Skinless Fish, Dry-Fried Beef Strips, Dry-Fried Pork Intestines
China trip · China travel
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Dishes
Half FishA dish featuring a whole fish cut in half, steamed or braised with ginger, scallions, and garlic for a fresh, tender flavor.
Cumin Chicken FeetA Chinese dish made with chicken feet stir-fried in cumin and spices, offering a rich, aromatic flavor.
Dry-Fried Skinless FishA classic Sichuan dish made with fresh yellow catfish, skin removed and dry-fried until crispy, then stir-fried with chili, garlic, and fermented bean paste for a spicy, savory flavor.
Dry-Fried Beef StripsDry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
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.
Dry-Fried Pig TrotterA Sichuan dish made by stir-frying pig trotters until crispy, then seasoning with chili, garlic, and fermented bean paste for a rich, spicy flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Beef Shank Stewed with Fried Dough TwistsBeef shank is slowly simmered with fried dough twists, resulting in tender meat and crispy, flavorful noodles soaked in savory broth.
Fish Roe TofuA dish made with soft tofu and fish roe, gently simmered to create a delicate, savory flavor.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.