Prince Xia Shrimp All-in-One Restaurant
小吃快餐 · ⭐ 4.2
No. 99, Annex No. 8, 1st Floor, Building B17, South Zone, Huasheng Hankou Urban Plaza, Fengmei Road
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. 99, Annex No. 8, 1st Floor, Building B17, South Zone, Huasheng Hankou Urban Plaza, Fengmei Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wanzhou Grilled Fish, Big Bowl of Spicy and Numbing Fish, Dry-Fried Lotus Root Strips.
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: 小吃快餐
- Rating: 4.2
- Address: No. 99, Annex No. 8, 1st Floor, Building B17, South Zone, Huasheng Hankou Urban Plaza, Fengmei Road
- Popular dishes: Wanzhou Grilled Fish, Big Bowl of Spicy and Numbing Fish, Dry-Fried Lotus Root Strips, Spicy Dry Pot with Deer Antler Mushrooms, Hand-grabbed Beef Bones
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Dishes
Wanzhou Grilled FishWanzhou烤鱼 is a dish made by grilling fresh fish with various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potatoes, lotus root slices, and onions, seasoned with doubanjiang, chili, Sichuan peppercorns, ginger, and garlic. After marinating, it's grilled over charcoal and finished with a special sauce.
Big Bowl of Spicy and Numbing FishBig Bowl of Spicy and Numbing Fish is a Sichuan dish made with fresh fish and spices such as Sichuan peppercorns and chili. The fish is tender, with a spicy and numbing flavor that delivers a strong sensory experience.
Dry-Fried Lotus Root StripsDry-fried lotus root strips is a Chinese dish using lotus root as the main ingredient. The sliced roots are fried or dry-sautéed until slightly crispy outside and tender inside, then stir-fried with garlic and chili to infuse flavor.
Spicy Dry Pot with Deer Antler MushroomsDry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
Hand-grabbed Beef BonesA dish featuring beef bones slow-cooked until tender, seasoned with spices and served for hand-held eating.
Marinated Live OystersLaozhi Shengao is a cold dish made with fresh oysters and a specially prepared sauce. After cleaning, oysters are blanched or steamed, then mixed with a dressing of soy sauce, vinegar, garlic, chili, and cilantro for a tender, smooth texture.
Wuhan Black Duck StewWuhan Black Duck Stew is a flavorful dish made by slow-cooking duck meat with spices and seasonings, often including tofu and bean curd. It features tender meat and rich broth.
Beef Bone PotA hearty dish made by slow-cooking beef bones with vegetables and tofu in a pot, resulting in a rich and savory broth.
Spicy Lamb Spine SoupRed broth lamb spine is a dish featuring lamb vertebrae, typically simmered with chili, Sichuan pepper, ginger, scallion, and star anise. After blanching to remove odor, it's slowly stewed with spices until tender and flavorful.
Old Beijing Lamb Spine Hot PotOld Beijing羊蝎子 is a traditional Beijing dish featuring羊蝎子 (sheep spine bones) as the main ingredient. The dish is prepared by stewing, allowing the rich flavor of the羊蝎子 to fully infuse into the broth, while multiple spices and seasonings enhance the overall taste.