Chuan Wei Zhi Chuuan Cuisine (Yunhe Community Branch)
Sichuan cuisine · ⭐
No. 5, Building 314, South Area, Gutian Fourth 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 No. 5, Building 314, South Area, Gutian Fourth Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cumin Skewered Meat, Mapo Tofu, Dry-Fried Lotus Root Strips.
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:
- Address: No. 5, Building 314, South Area, Gutian Fourth Road
- Popular dishes: Cumin Skewered Meat, Mapo Tofu, Dry-Fried Lotus Root Strips, Fish-Flavored Shredded Pork, Sichuan Boiled Fish Slices
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Dishes
Cumin Skewered MeatCumin skewer meat is a dish made primarily with pork. Lean meat is cut into small pieces, threaded onto skewers, marinated with rice wine, soy sauce, and starch, then grilled or pan-fried, finally sprinkled with cumin and chili powder.
Mapo TofuA classic Sichuan dish made with soft tofu, minced meat, and spicy seasonings like doubanjiang and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
Dry-Fried Lotus Root StripsA stir-fried dish made from lotus root strips, lightly browned in oil and seasoned with spices for a crispy texture and savory flavor.
Fish-Flavored Shredded PorkA classic Sichuan dish made with pork strips, mushrooms, carrots, and bell peppers, stir-fried in a sweet-sour sauce with garlic, ginger, and scallions.
Sichuan Boiled Fish SlicesSichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
Pickled Vegetable and Taro Noodles with Pork StripsA spicy and tangy dish made with pork strips, taro noodles, and pickled vegetables, stir-fried to perfection.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Pickled Mustard Greens with Small Yellow CroakerA traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.
Whole Fish in Pickled Chili SauceWhole fish marinated with pickled chili, ginger, and garlic, then steamed to perfection—deliciously tender with a spicy-sour kick.