The four walls use 3D wall paintings to restore the life scene of the 90s, in the painting, the Yangtze River Bridge and the Yellow Crane Tower are separated from each other, residential buildings, barber shops, cinemas, fried noodle nest stalls are scattered, and the blank space is covered with small advertisements for the treatment of various incurable diseases. A kiosk, old-fashioned mailbox and telephone booth stand on the wall, and the dining area is furnished with small blue tables and chairs, with an antimony pot (aluminium pot) that complements the old-fashioned enamelled cups and bowls next to it. Diners walk in as if they have traveled back in time to the '90s, the nostalgic side of the road.

The roadside Malatang comes from Chengdu, with its unique environment and outstanding taste, it has set off a nostalgic wind in many cities in China. The Wuhan store is stable, whether it is the taste of the pot base, the special snacks or the style of the store, there is not much difference from the Chengdu store.

The pot base and flavor dish are the soul of the skewers, and they are another feature of the roadside. There are two kinds of pot bottoms in the store: classic pot and heavy spicy pot, the classic pot bottom is based on rapeseed oil, with dried chili, Sichuan pepper, star anise and other seasonings, spicy and refreshing, not easy to get greasy. Because the classic pot is softer, it is most appropriate to add flavor with a dry dish. The dry dish on the side of the road is based on chili powder and soybean peanut flour, and the soup at the bottom of the pot is directly added when eating, the soybean and peanuts reduce the spiciness of the soup base, and the peanut flour wraps the ingredients and is conducive to increasing the flavor of the taste. The base of the heavy spicy pot is the common butter pot, the soup base is rich, the butter wraps the ingredients, and the entrance is spicy and mellow, suitable for diners who like spicy and heavy taste. Sesame oil can not only neutralize the spiciness of the bottom of the pot, but also play a role in cooling and scalding vegetables in a timely manner.

Unlike the same dish at the Koguni Liver Hundred Restaurant, the local dishes are added to the local people's common dishes. The texture of the fish belly is tender and refreshing, and the taste is somewhat similar to that of yellow throat; The fish bubble swells in the hollow, and the soup inside immediately gushes out as soon as you bite into it, and both dishes are popular with Seoul diners. In addition to the signature dishes, the dishes on the side of the road are also not to be missed. Mao Cai is a common snack in Sichuan, with a taste similar to hot pot, commonly known as one's hot pot. Small potatoes, powder, crab sticks, and brain flowers are quite popular, all of which are cooked in a hot pot and then served in a bowl, sprinkled with coriander, millet spicy and other ingredients, full of spicy flavor.

Most of the staff in the store are young people, with a warm attitude and a fast response time. Several stores have a large number of customers, and there is a waiting time of 1-2 hours during peak hours. Some areas of the restaurant are crowded, and it is not uncommon for diners at the front and back tables to eat with their backs to their backs.