Xinxing Hotel
其他美食 · ⭐ 3.5
No. 209, Jiexing 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. 209, Jiexing Road. 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: Three Delicacies Beef Offal, Dry-Fried Potato Strips, Soda Pork.
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: 3.5
- Address: No. 209, Jiexing Road
- Popular dishes: Three Delicacies Beef Offal, Dry-Fried Potato Strips, Soda Pork, Sweet and Sour Pork Tenderloin, Braised Fish with Sauce
China trip · China travel
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Dishes
Three Delicacies Beef OffalA dish made with beef tripe, intestines, and lungs, slow-cooked with spices for a rich, aromatic flavor.
Dry-Fried Potato StripsDry-fried potato shreds is a Chinese home-style dish using potatoes as the main ingredient. Potatoes are sliced into thin strips, quickly stir-fried in hot oil until slightly charred, then seasoned with葱姜蒜 and chili for aroma, and finally flavored. Proper heat control ensures a crisp and tender texture.
Soda PorkSoda pork is a dish made by marinating pork in carbonated soda before frying, resulting in tender and slightly sweet meat.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Braised Fish with SauceA Chinese dish featuring fresh fish braised in a savory sauce made from soy sauce, sugar, and aromatics.
Braised Fish HeadBraised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.