Around 2012, Wuhan Hunan restaurants were still at a small number and low quality. At that time, there were not many Hunan restaurants that could be named, in addition to Weiweitang (No.1), there was also a restaurant called Laozaobi, and these two restaurants have also become one of the few time-honored Hunan cuisine brands in Wuhan today.

Different from the high-end route and known for its exquisiteness, the old stove wall has always been mainly promoted by home-cooked and folk dishes. The boss, head chef and most of the other employees are from Hunan. When it comes to some very important ingredients in Hunan cuisine, such as white pepper, Changsha celery, Hunan bacon, etc., the old stove wall will arrange people to go to Hunan to transport them to Wuhan.

Since its establishment, the menu of Laozaobi has been adjusted several times, and now it is mainly Hunan cuisine, and only a small number of local Wuhan dishes have been introduced. Chopped pepper fish head and fairy chicken have always been the golden signs of the old stove wall, and they are also a must-order dish for diners. The characteristics of chopped pepper fish head are "spicy", while fairy chicken pays more attention to "fragrant". Fairy chicken is made by marinating the whole chicken with sauce, adding red dates and other ingredients, and then stewing for a period of time. When the fairy chicken is served, the waiter will help break the chicken into pieces, the chicken is soft and rotten, and the bone and meat can be separated with a pinch of chopsticks. The chicken is full of marinade, which is delicious and slightly sweet.

Many diners call Hunan cuisine the next meal, and the next meal is a major feature of Hunan cuisine, and the old stove wall also plays this characteristic just right. Stir-fried meat is a famous dish in Changsha, in essence, it is fried with pure fat meat and pure lean meat, compared with the classic Hunan cuisine - farmhouse fried meat, the fried meat is more oily, fragrant, salty, and very rice. In addition, dishes such as stir-fried yellow beef, stir-fried chicken offal, and stone-cooked bullfrog are also worth trying, which are not superbly complicated, but they are authentic in taste.

There are three floors on the old stove wall, the restaurant has been open for a long time, and still retains the decoration design of an old-fashioned restaurant, the facilities are relatively old, and the dining environment is average. The service quality of the restaurant staff still needs to be improved, the attitude of the restaurant staff when receiving guests is average, the preparation of tableware, the action of cleaning up the table is procrastinated, and the special dishes and main dishes in the store are not well understood. In addition, Lao Zaobi opened an online takeaway service in 2017, and the restaurant focuses on takeaway, and the quality of the products is not as good as before, but for diners who pay attention to cost performance, Lao Zaobi is still a good choice.