Wen Xin Jingsha Women's Street Skewers (Wanda Plaza Jingdian Branch)
Hot pot · ⭐ 3.6
No. 111, Dongfeng Avenue, Annex No. 100, Wanda Plaza (Jingkai Branch), Wuhan Economic & Technological Development Zone
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. 111, Dongfeng Avenue, Annex No. 100, Wanda Plaza (Jingkai Branch), Wuhan Economic & Technological Development Zone. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Wood Ear Mushroom, Beef Rib, Konjac Tofu.
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: Hot pot
- Rating: 3.6
- Address: No. 111, Dongfeng Avenue, Annex No. 100, Wanda Plaza (Jingkai Branch), Wuhan Economic & Technological Development Zone
- Popular dishes: Wood Ear Mushroom, Beef Rib, Konjac Tofu
China trip · China travel
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Dishes
Wood Ear MushroomWood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
Konjac TofuKonjac tofu is a food made primarily from konjac flour, processed through soaking, solidifying, and shaping. It has a smooth texture and a taste similar to traditional tofu, but with very low calories. The preparation involves mixing konjac powder with water, heating the mixture, adding a coagulant such as calcium chloride or gypsum, and cooling it to form a semi-transparent gel.