Jingzhou Local Cuisine Restaurant
其他美食 · ⭐ 3.7
Unit C, Building 6, Contemporary International Garden Headquarters Base, No. 106, Guanggu Avenue, Donghu 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 Unit C, Building 6, Contemporary International Garden Headquarters Base, No. 106, Guanggu Avenue, Donghu Development Zone. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry-burned Hairtail, Spicy Pot-Steamed Chicken, Spicy Frog Legs in Dry Pot.
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: 其他美食
- Rating: 3.7
- Address: Unit C, Building 6, Contemporary International Garden Headquarters Base, No. 106, Guanggu Avenue, Donghu Development Zone
- Popular dishes: Dry-burned Hairtail, Spicy Pot-Steamed Chicken, Spicy Frog Legs in Dry Pot, Stir-Fried Pork with Green Chili, Braised Wuchang Fish
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Dishes
Dry-burned HairtailFresh hairtail is pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, cooking wine, and ginger slices until the sauce thickens and the fish absorbs the flavors.
Spicy Pot-Steamed ChickenDry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Stir-Fried Pork with Green ChiliHáng Jiāo Xiao Chǎo Ròu is a Chinese home-style dish primarily made with pork belly and Háng chili peppers. After slicing the pork belly and stir-frying it to render the fat, chopped Háng chilies are added and stir-fried evenly. Seasoning is then applied before serving. Garlic and ginger are typically added during preparation to enhance the flavor.
Braised Wuchang FishBraised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
Braised Fish BridgeA Chinese dish featuring fresh fish braised with soy sauce, sugar, and aromatics until tender and flavorful.
Iron Plate Mongolian Pork SlicesA dish of tender pork slices stir-fried with vegetables on a hot iron plate, known for its rich flavor and quick cooking method.
Green Pepper and Garlic Stir-fried SausageA savory dish made by stir-frying green peppers and garlic with sausage, resulting in a flavorful and aromatic meal.
Roasted Wuchang FishA dish made by roasting fresh Wuchang fish after marinating, resulting in tender flesh and a fragrant crust.
Spicy Sichuan Fish with Pickled VegetablesSpicy sour cabbage fish features tender fish slices with pickled mustard greens and bean sprouts, stir-fried with chili and Sichuan pepper in hot oil, then simmered in broth. The fish is silky, the soup rich, and the flavor tangy and spicy.