Mr. Rice (Guanggu Tian Di Store)
小吃快餐 · ⭐ 3.9
Phase II Guanggu Tiandi, No. 519 Guanshan Avenue, East Lake High-Tech Development Zone, S2-1-4.5
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 Phase II Guanggu Tiandi, No. 519 Guanshan Avenue, East Lake High-Tech Development Zone, S2-1-4.5. 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: Premium Thai Fragrant Rice, Grandmother's Vegetable Dish, Dry-Braised Wuchang 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: 小吃快餐
- Rating: 3.9
- Address: Phase II Guanggu Tiandi, No. 519 Guanshan Avenue, East Lake High-Tech Development Zone, S2-1-4.5
- Popular dishes: Premium Thai Fragrant Rice, Grandmother's Vegetable Dish, Dry-Braised Wuchang Fish, Dry-Fried Glutinous Rice Fish, Preserved Vegetable Braised Pork
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Dishes
Premium Thai Fragrant RicePremium Thai Fragrant Rice is made from Thai jasmine rice, soaked and steamed to perfection, resulting in fragrant, fluffy grains ideal for Thai cuisine.
Grandmother's Vegetable DishGrandmother's vegetable dish is a home-style dish primarily made with pickled vegetables, typically using pickled mustard greens, xue li hong (a type of pickled mustard), and radish leaves. It is stir-fried with minced garlic, chili peppers, and fermented black beans, resulting in a savory, slightly spicy flavor with rich aroma.
Dry-Braised Wuchang FishA Chinese dish featuring Wuchang fish simmered with aromatics and seasonings until tender and flavorful.
Dry-Fried Glutinous Rice FishA Sichuan dish featuring small fish and glutinous rice cakes, pan-fried until crispy and seasoned with chili and garlic for a spicy, aromatic flavor.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Kelp and Pork Bone SoupA nourishing soup made from pork bones and kelp, slowly simmered to extract rich flavors and nutrients.
Steamed Egg CustardA classic Chinese dish made by steaming beaten eggs with water and salt until smooth and tender, often enhanced with shrimp or ham.
Radish and Pork Rib SoupRadish and pork rib soup is made with pork ribs and white radish. After blanching the ribs to remove odor, they are cooked together with diced radish in water until the ribs are tender and the radish becomes translucent. Season and serve.
Taro Sweet Potato BallsTaro sweet potato balls are made from mashed taro and sweet potato, mixed with rice flour, shaped into small balls, and boiled or fried until golden. They have a soft, sweet, and chewy texture.