Cunzhai Private Family Cuisine (Qiaokou Store)
特色菜 · ⭐ 3.7
No. 160 Zhongshan Avenue (Opposite Qiaokou Park), 1st Floor
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. 160 Zhongshan Avenue (Opposite Qiaokou Park), 1st Floor. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold Pot Grass Carp with Pickled Cabbage Flavor, Dry Pot Pork Intestines, Spicy Stir-Fried Organic Cauliflower.
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: 特色菜
- Rating: 3.7
- Address: No. 160 Zhongshan Avenue (Opposite Qiaokou Park), 1st Floor
- Popular dishes: Cold Pot Grass Carp with Pickled Cabbage Flavor, Dry Pot Pork Intestines, Spicy Stir-Fried Organic Cauliflower, Pork Rib and Lotus Root Soup, Sichuan Boiled Pork Slices
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Dishes
Cold Pot Grass Carp with Pickled Cabbage FlavorA spicy and sour dish featuring grass carp cooked in a cold pot with pickled cabbage, typical of Sichuan cuisine.
Dry Pot Pork IntestinesA Sichuan dish made with pork intestines stir-fried in a dry pot with vegetables and spices, known for its rich aroma and spicy flavor.
Spicy Stir-Fried Organic CauliflowerDry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
Pork Rib and Lotus Root SoupA nourishing soup made with pork ribs and lotus root, slowly simmered to extract rich flavors and nutrients.
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.
Private Beef Trio DelightA rich stew featuring beef, tripe, and tendon, slow-cooked to tender perfection with a savory broth.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Chicken Feet and Pork Trotters StewA savory stew made with chicken feet and pork trotters, slow-cooked in a rich sauce of soy sauce, sugar, and spices.
Spicy Mapo Roast ChickenA spicy Sichuan-style dish featuring roasted chicken with a rich, numbingly hot and savory sauce made from fermented broad bean paste, chili, and Sichuan peppercorns.
Spicy Stir-Fried EelA spicy stir-fried eel dish made with dried chili and Sichuan pepper, featuring tender eel meat with a bold, numbing heat.