There are many restaurants in Wuhan that claim to promote Hubei cuisine, but most of them are a mixture of various cuisines, and there are even only a few classic Hubei dishes. Although it is a slight exaggeration, the old village chief does include most of the famous dishes from all over Hubei. At the same time, the old village chief mostly cooks and stir-fries vegetables, and is seasoned with many spices, and most of the dishes are juicy and heavy, and the smoke and fire are heavier. With its distinctive positioning and flavor characteristics, the old village chief has developed rapidly and now has more than 30 branches.

There are many private vegetable stores in the old village chief, and the production is stable, relying on standardized food distribution and cooking methods. All branches purchase edible oil and main condiments in a unified manner. The ingredients are purchased and processed by the central kitchen, and then distributed to each store to ensure the consistency of raw materials. At the same time, the cooking method and the amount of ingredients are stipulated, and the taste of each store is not much different. The restaurant offers lo-mei, roasted vegetables, stir-fried dishes, steamed vegetables, soups and grains, covering most of the classic Hubei dishes. Whether it is Wuchang fish, Dabai Diao and other river fresh, steamed vegetables such as Chuyang three steamed and pearl balls, or pork ribs lotus pond, Tangxunhu fish yuan and other soups, shredded beans, lotus root yuan and other snacks, are all available.

Wood-fired local chicken and braised motoko are the restaurant's signature dishes. Although it is called firewood chicken, it does not use firewood as a raw material for heat production, but only simulates the heat of a firewood stove. The local chicken is transported from the rural area of Huangpi, cut into pieces after slaughtering, fried with ginger, dried chili, Sichuan pepper, etc., fried dry and fragrant, then add soy sauce and water to warm and slowly burn, and finally add pepper to taste. The firewood chicken is burned for a longer time, which is more flavorful, and at the same time the taste is rich, spicy and salty, and it is very good for rice. The chicken is firm and chewy, but slightly old. Yellow stewed yuan is also a dish with a very high serving rate, when the meat yuan is fried until golden and slightly charred, it is simmered with black fungus and so on, the yuan bullet is crisp and firm, the soup is full, and it is even more fragrant when dipped in the sauce, but it is more greasy.

Hubei restaurants generally serve classic hot dishes such as Wuchang fish, pork ribs and lotus root soup, and glutinous fish, while Hankou spring rolls, Huangpi glutinous rice cakes, and Huangpi bean shredded local snacks are not common, but they can be tasted in the old village chief. Huangpi glutinous rice cake and Huangpi bean silk are one of the must-have New Year's goods for Huangpi people. The glutinous rice is washed and soaked and steamed, and then placed in a stone scoop until soft and flexible, and finally cut into pieces and dried in the shade. Glutinous rice dumplings can be boiled with glutinous rice balls and noodles, or they can be wrapped in eggs and fried. The old village chief's Huangpi glutinous rice is fried and burnt fragrant, crispy on the outside and glutinous on the inside, and is sweet and delicious with soybean noodles, which is quite authentic. The shredded beans are made of rice and soybeans as raw materials, and are made by soaking, grinding, cooling, rolling and cutting and drying. Although it is called bean shreds, it is not a strip, but a sheet, like skin rather than silk. The old village chief fried the shredded beans and fried them with the green onions, the shredded beans were oily and soft, and they were not crisp, dry and fragrant.

The overall environment of the old village chief's private placement cuisine is acceptable, the antique decoration is decorated with old Wuhan objects, which is quite special, and the store is also spacious and clean, but some of the branches that have been in operation for a long time are slightly old. The level of service is uneven, and the overall politeness is thoughtful, but the professionalism of individual employees is not high, and they are neglectful of customers. During peak dining periods, there are not enough people, and the serving speed is slow.