Weimantang has been hidden in Erqi Road for nearly ten years, and is known for its traditional home-style Sichuan cuisine, and it is also recognized by gourmets as "the best pickled cabbage fish in Wuhan".
Looking at Sichuan restaurants in many cities in China, it is not difficult to find that boiled fish and sauerkraut fish are typical representatives of Sichuan cuisine that are misunderstood, and many southern cities regard sauerkraut fish as the core of Sichuan cuisine, while northern cities regard boiled fish as the soul of Sichuan cuisine. But in fact, these two are not the mainstream ways to eat fish dishes in Sichuan and Chongqing, and the reason why they can be unimpeded in the domestic Sichuan cuisine industry is not unrelated to their universal taste. The signature sauerkraut fish is freshly sliced, and the black fish is firm and easy to slice, and has fewer bones than grass carp, so the large slices of spineless fish can be enjoyed more freely.
Although mapo tofu is a home-cooked dish, it is often used as a touchstone to test the chef's skills, Sichuan cuisine lover lard gang leader in the book "Sichuan Cuisine Relapse" to "numb, spicy, fresh, hot, tender, crispy, neat but not rotten" seven requirements as the measurement standard of mapo tofu, it can be seen that its production is not easy. The experienced chef of Wei Mantang makes the tofu in a complete and tender shape, and the flavor of the watercress is strong, whether it is eaten alone or bibimbap, it is quite good.
Over the years, Kung Pao Chicken, Golden Autumn Corn and Mapo Tofu have occupied the top three home-cooked dishes. The dried chili peppers in Kung Pao Chicken are fried in place, the surface is a little burnt black, and the sweet and sour sauce made of sweet and sour, soy sauce and starch perfectly presents the characteristics of Kung Pao cuisine with "spicy lychee flavor". Golden autumn corn is the well-known Sichuan dish "Jinsha corn", which is fried with corn kernels wrapped in starch and salted egg yolk, golden in color, crispy and sweet.
Although the home-cooked dishes are abundant, the hard dishes that can support the table are slightly lacking. At the same time, the restaurant is simply decorated, and it is more suitable for daily "rubbing" or drinking with friends, so it is not recommended to have a banquet here. There are many home-style Sichuan restaurants in Wuhan, and the old Chengdu Flavor Restaurant and Chilang Sichuan Restaurant near Wansongyuan also have a good reputation, but the environment of these two is more "fly restaurant" than Weimantang, which will not be repeated here, and favorite diners can also go to taste.
