Sichuan Flavor Restaurant (Youke Yuan Community Store)
Sichuan cuisine · ⭐ 3.5
Shops No. 1–4, Wolong Moshui Lake Side, Meilin East Road
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 Shops No. 1–4, Wolong Moshui Lake Side, Meilin East Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried Potato Strips, Dry Pot Frog and Shrimp, Fried Pork Crumbs with Bok Choy.
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: Shops No. 1–4, Wolong Moshui Lake Side, Meilin East Road
- Popular dishes: Dry-Fried Potato Strips, Dry Pot Frog and Shrimp, Fried Pork Crumbs with Bok Choy, Salt Merchant Maoxuewang, Sweet and Sour Pork Tenderloin
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Dishes
Dry-Fried Potato StripsDry-fried potato shreds is a Chinese home-style dish using potatoes as the main ingredient. Potatoes are sliced into thin strips, quickly stir-fried in hot oil until slightly charred, then seasoned with葱姜蒜 and chili for aroma, and finally flavored. Proper heat control ensures a crisp and tender texture.
Dry Pot Frog and ShrimpA spicy Sichuan dish featuring frog and shrimp stir-fried in a dry pot with vegetables and aromatic spices.
Fried Pork Crumbs with Bok ChoyOil渣小白菜 is a home-style dish primarily made with baby bok choy and pork cracklings. The preparation is simple: first, stir-fry the pork cracklings until fragrant, then add washed baby bok choy and stir-fry together. Season to taste and serve.
Salt Merchant MaoxuewangA spicy Sichuan-style hot pot dish made with duck blood, tripe, beef tendon, and vegetables, seasoned with chili, Sichuan pepper, and fermented bean paste.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Sichuan-style Dry Pot RabbitA spicy Sichuan dish featuring rabbit meat stir-fried with vegetables and aromatic spices, served in a dry pot style.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Squid and Pork Kidney Stir-fryA stir-fried dish featuring squid and pork kidneys, known for its tender texture and savory flavor.
Duck Blood and IntestinesDuck blood and pork intestine stew is a dish made by cleaning and boiling pork intestines, then stir-frying or simmering them with diced duck blood and seasonings.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.