Golden Mist is the originator of Wuhan Sichuan Restaurant, and it is a household name in the three towns. Since 1997, the proprietress Yan Yufen has founded the first Sichuan restaurant "Shancheng Wudu" from Chongqing to Han, and it is no exaggeration to say that this Sichuan restaurant carries the initial impression of Sichuan cuisine by many Wuhan diners. After several changes, although the mountain city fog capital has been moved from Taipei Road houses to Taipei 2nd Road and renamed "Golden Fog City", it still maintains the high quality level of 20 years ago.

Boss Yan is a native of Chongqing and the first chef of Golden Mist, and the Chongqing Pai Sichuan cuisine produced by the restaurant is inherited from her. Before Chongqing was divided into Sichuan jurisdictions, Chongqing cuisine was considered to be the Xiahebang cuisine of Sichuan cuisine, which was heavier and spicier than Chengdu official cuisine. Different from the authentic Chongqing Sichuan cuisine Yang Jilong Mansion, although Golden Wudu still adheres to the spicy taste of cannabis, the choice of ingredients has become more flexible.

The spicy chicken is "transformed" into a skewer of rabbit in the golden mist, and the rabbit meat is used instead of the chicken to stir-fry with Chaotian pepper, the rabbit itself is more dry than the chicken, and the taste is crispy and dry after stir-frying, which can be called the best appetizer. The store also thoughtfully skewered each piece of rabbit meat with a short skewer, saving the trouble of "finding rabbit meat among the chili peppers". The slices of boiled beef are also replaced by duck intestines, which are soaked in red soup oil and accumulated with smooth and crispy duck intestines. Duck intestines have a thin texture and curly shape, which is more conducive to absorbing all the spicy flavor and juice, and tastes more flavorful than beef. Boiled kidney slices are one of the store's "invisible dishes", which were served many years ago and were later removed due to lack of space on the menu, but there are still many regular customers who order them by name.

The golden fog has been in business for many years, the inside and outside are old and obvious, and some of the ground is seriously slippery. At the main entrance of the restaurant, a pair of gilded couplets with the words "Twenty Years of Wuhan Three Towns, Lost in the Rivers and Lakes of Old Sichuan Cuisine" have a sense of age, and the large mahogany tables and rattan chairs in the hall are also full of nostalgia. Most of the waiters are middle-aged women, with an amiable attitude and quick hands and feet.