Most of the time-honored Hubei cuisine in Wuhan are restaurants, while Liu Fatzi and Xia's casserole are representatives of home-cooked cuisine. Both are in the market, and Xia's casserole tends to have a strong flavor and heavy taste, and its popularity is related to the promotion of the Internet. Liu Fatzi is more homely, his dishes are affordable, and the popularity he has accumulated is basically spread by word of mouth. The dishes are homely, but the taste is not ordinary, which is the best annotation of Liu Fatzi. In the minds of the locals, Liu Fatzi is a small restaurant downstairs in his house, full of kindness.

Liu Fatzi's dishes are not very complicated, and the selection of ingredients is not expensive. Authentic Hubei cuisine cannot lack the figure of lotus root, and stewed lotus root with hoof flowers is the signature of Liu Fatzi's long-term sales. The restaurant uses Honghu lotus root, which has a more powdery taste than ordinary products. The pig's trotters are soft and rotten, and the flesh is deboned when biting, but it is chewy and full of tendons. The lotus root is stewed in powder, and the loose tissue can better absorb the aroma of the hoof flower meat and the umami of the sauce, and the sweet taste also reduces the greasy feeling. If you prefer a more crispy texture, you may want to choose crispy pork knuckles. The pork knuckle is marinated in a homemade sauce, then fried in a pan, and finally sprinkled with cumin, the skin is dry and crispy and the inside is flavorful.

The rate of serving steamed beef shredded beef is extremely high. Manzi is a deep-fried pasta dish in thin strips that are fried until golden brown, then covered with shredded beef and topped with a thick sauce. The first steamed bun is crispy, and the taste is different from that of the tender beef. When the gravy soaks the dumplings softly, they are even more fragrant. Hot Three Fresh is pork liver, kidney flower and squid, stir-fried with green and red peppers and black fungus, and then added to homemade sauce. The heat is just right, the ingredients are not old and raw, and the spicy sauce is very flavorful, but the fishy smell is slightly heavier and greasy, and it is not as popular as other signature dishes.

In addition to the signature dishes, Hubei home-cooked dishes such as pork ribs and lotus root soup, dry stir-fried lotus root, lotus root balls, fish yuan in thick soup, and glutinous fish are not amazing, but the flavor is authentic. The lotus root round is slightly improved, and the egg whites are added and burned. The thick soup fish element is cooked with the fish element and the shredded radish, the soup is milky white and sweet, and the fish element is smooth and crispy. In addition, popular dishes such as garlic pork ribs and spicy jumping are not as good as Kanglong Prince Jiuxuan and Hujin. At the same time, Liu Fatzi also launched a lot of Hunan cuisine and Sichuan cuisine, among which the appetizing fish head and sauerkraut fish have weakened in saltiness and spiciness, which are more in line with the taste of Wuhan people.

Liu Fatzi has more than ten stores, and the Huangpi Street main store is the most recognized branch in the hearts of regular customers. The decoration of the restaurant is quite "homely", the style is simple and unpretentious, but clean and bright. The waiters are not as discreet and respectful as the hotel diners, but they are quick and generous, and the experience is in line with the style of the store. All in all, Liu Fatzi's environment and service are good, the dishes are large, the price is affordable, and the taste is also excellent, and the cost performance is very high.