When it comes to Wuhan cuisine, crayfish, hot dry noodles or duck neck are often the first things that come to mind, while Hubei cuisine is rarely heard of. Hubei is known as the "land of fish and rice", with abundant products, but Hubei cuisine is plain and home-cooked. In addition, Hubei cuisine is eclectic, absorbing elements of Sichuan cuisine, Hunan cuisine and other cuisines, with a mediocre style, and no very obvious flavor characteristics and cooking characteristics, which cannot make people impressed. Limited by various factors, Hubei cuisine is not easy to cook brilliantly, and there are even fewer top-level restaurants, and Kanglong Prince Wine Restaurant is one of them, which has reached the limit in the limited space to play.

Founded in 1991, Kanglong Prince Wine Restaurant has been firmly in the position of the local catering industry for many years, and has been awarded the first "Top Ten Catering Brands in China" by the Ministry of Commerce of the People's Republic of China, and has also been awarded the title of "Top Ten Famous Restaurants of Hubei Cuisine" by the Hubei Provincial Government, as if it is one of the representatives of local restaurants in Wuhan. In addition to the official affirmation, Prince Kanglong is highly recognized in the hearts of diners. Over the years, Kanglong Prince Wine House has become a solid figure in the dining life of locals, running through multiple food scenes - whether it is holding banquets, or gathering with relatives and friends, or entertaining guests from other places, many people recommend Kanglong Prince Wine Restaurant. In recent years, many time-honored restaurants have declined, but Kanglong Prince has been prosperous for a long time, relying on high-level stable production and constantly updated diverse dishes.

Kanglong Prince Wine Restaurant has not made many improvements in Hubei cuisine, and still maintains the traditional flavor, but it is more refined. Hubei people are known as the province of a thousand lakes, and there are many fresh fish, the most famous of which is Wuchang fish. Wuchang fish originated from ancient Wuchang, that is, today's Ezhou City, the local people have been eating for a long time, with the improvement of breeding and logistics technology, coupled with Mao Zedong's poem "only drink Changsha water, and eat Wuchang fish", Wuchang fish was able to spread its reputation in the 70s and 80s. Wuchang fish has gradually become a classic representative of Hubei cuisine, and it has also been included in the list of must-eat dishes for tourists coming to Hubei. However, the quality of Wuchang fish itself is not outstanding, there are many bone spurs, and the meat quality is not very tender and sweet. Kanglong Prince Liquor is often praised by diners, the steamed Wuchang fish is simple, but the fish is fresh and tender, the steaming time is just right, the fish is delicious and smooth, there is no earthy smell, it is very sweet, far better than most Hubei restaurants.

Hubei cuisine is good at steaming, "no vegetables are not steamed" is its characteristic, vegetables, meat, fish and fresh can be steamed. One of the representatives is the three steamed dishes in Chuyang, which is regarded by locals as a famous dish in Hubei and cannot be missed when visiting Wuhan. The traditional three steaming of Chuyang uses fish, meat and green vegetables as raw materials, mainly steamed with flour, and there are also methods of steaming and buckle steaming. The ingredients are not very good, and the cooking process is not complicated, but the simple things are more difficult to shine and test the chef's skills. The restaurant uses grass carp, pork and daikon radish, all of which are steamed with flour. Pork is mixed with dried shrimp and ginger into balls, and the outer layer is wrapped with glutinous rice, and the filling is firm and fragrant. The shredded radish is soft and sweet, and absorbs the flavor of meat and fish, making it more layered. The fish pieces are added with Sichuan pepper to remove the smell, the taste is tender and fragrant, and the three flavors are well matched. In addition to Hubei's famous dishes, Kanglong Prince Wine Restaurant also launched special snacks such as bean skin and hot dry noodles, which are authentic and very affordable.

Wuhan people are tolerant of tastes, and Sichuan, Hunan and Cantonese cuisines are popular, but local dishes are not highly respected. At the same time, there are not many Hubei dishes, and there are few high-end hard dishes. If the restaurant focuses on Hubei cuisine, it often incorporates a lot of Shandong cuisine, Cantonese cuisine, and Sichuan cuisine to improve the grade, especially in mid-to-high-end restaurants that are positioned for business banquets. The same is true for Kanglong Prince Restaurant, where the flavor of Hubei cuisine is authentic, but it also excels in other cuisines, and many of its signature dishes taste good.

In addition to Hubei flavors, dishes such as garlic pork ribs, sliced duck, and squirrel osmanthus fish are the most praised. Garlic pork ribs are a common dish, and some restaurants use strong garlic flavor to cover up the poor quality of the ingredients or over-fried them, resulting in an average taste. The production level of Kanglong Prince Wine is quite high, thanks to the complicated cooking process. The restaurant first selects high-quality straight rows, through multiple soaking and rinsing to remove the blood water, and then marinates them with soda water to make the meat more tender, and at the same time, the seasoning marinates for a longer time, and the ribs are flavorful. Finally, the oil temperature is well controlled during the batter and frying, the skin is slightly browned, and the meat is firm and juicy and chewy. In the mouth, it is crispy and crispy, and then the garlic and meat aroma appear on the tip of the tongue, which is satisfying. The restaurant has a roast duck stall, the duck used in the right ratio of fat and lean, coated with the restaurant's homemade condiments and grilled with fruit charcoal, the heat is constantly adjusted to achieve the best grilling effect. The duck is full and ruddy in appearance, shiny on the outside, and fragrant on the inside. The chef is skillful in slicing ducks, slicing with oblique knives, and the thickness of each slice is consistent, thin but not scattered. The duck skin is dipped in sweet noodle sauce and wrapped in cucumber strips, shredded green onions, etc., which is crispy and refreshing. Overall, the sliced duck at Kanglong Prince Wine is similar to Peking duck, with the latter retaining the fat, while the former removes the fat from the duck skin and makes it less fatty.

Kanglong Taizi has a wide variety of dishes, including Teochew-style lo-mei, Cantonese seafood, Sichuan-Hunan stir-fry, Jiangsu-Zhejiang cuisine, Japanese and Western food, and even Thai cuisine. While retaining the signature classics, new dishes are always being introduced, and regular customers can continue to taste new flavors and keep them fresh. The restaurant has high-end dishes such as abalone and cucumber wings, as well as many affordable home-cooked dishes. In addition, Kanglong Prince Wine Restaurant divides many dishes into bits, examples and portions according to the amount of food, so as to suit different sizes of dinners, which is more intimate. Over the years, Kanglong Prince Wine Restaurant has maintained a stable and high standard, and at the same time, the dishes are diverse and affordable, which is not only a popular restaurant for locals to hold dinners, but also the first choice for foreign tourists to taste the flavor of Hubei.

The decoration of the three branches of Kanglong Prince Wine Pavilion is similar, all of them are elegant and elegant, and the environment is excellent. The store is spacious and has many seats, but there are still many meals that need to be queued, and the queue is even longer during the festival, so it is recommended that diners arrive as soon as possible, and the annual meeting and wedding banquet need to be booked in advance. The restaurant also performs well in terms of service, the waiters order and serve the dishes with honorifics, and the dishes can be recommended in detail if they are familiar with the dishes, and the empty plates are also more timely.