Xiao Sichuan Flavor House (Chengguo Point Branch)
小吃快餐 · ⭐ 3.6
No. 204, TanHuaLin
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. 204, TanHuaLin. 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: Sichuan-Style Glutinous Rice Fish, Dry-burned Fermented Tofu Skin, Dry-Fried Potato Strips.
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: 3.6
- Address: No. 204, TanHuaLin
- Popular dishes: Sichuan-Style Glutinous Rice Fish, Dry-burned Fermented Tofu Skin, Dry-Fried Potato Strips, Dry-Fried Lotus Root Strips, Appetizer Taro Noodles
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Dishes
Sichuan-Style Glutinous Rice FishA Sichuan-style dish featuring fresh carp and glutinous rice cakes, stir-fried with spicy chili and fermented broad bean paste for a bold, aromatic flavor.
Dry-burned Fermented Tofu SkinA classic Chinese home-style dish made by slow-cooking fermented tofu skin with minced meat and seasonings until flavorful and tender.
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.
Dry-Fried Lotus Root StripsDry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
Appetizer Taro NoodlesTangy fern root noodles made with fern root powder, cucumber ribbons, carrot strips, and cilantro, dressed with vinegar, soy sauce, garlic, and chili oil. Cooked and chilled for a smooth texture, then mixed evenly with seasonings.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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 Lotus Root with Beef StripsA refreshing cold dish made with tender lotus root and beef strips, marinated in spicy and sour dressing.
Braised Crucian CarpBraised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
Green Pepper Egg Stir-fryA classic Chinese home-style dish made by stir-frying eggs with chopped green peppers, resulting in a tender and fragrant meal.