Wu Hou Tak Hall got its name because it is located in the Wu Hou Tak Tang Mansion. Wu Houdetang Mansion was founded in 1946, which was originally the residence of Wu Zhiqing, the manager of Yushun Changqian Zhuang during the Republic of China, and is also the most well-preserved representative of the Republic of China Mansion in Changsha City, known as "the first mansion in Sanxiang". The whole building is divided into three parts: front, middle and back with a cloister, and a giant Hunan embroidery screen stands at the entrance of the main entrance, which is vivid and vivid. Diners can not only taste the delicacies here, but also enjoy the performance of Hunan history or Hunan opera, which is very suitable for banqueting friends from other places.
While the environment is superior, Wu Houdetang's production is also convincing enough. When the restaurant was established, he invited Wang Fuming, a master of Hunan cuisine, to be the production director, he has been in the industry for 45 years, under the tutelage of Mr. Nie Houzhong, a famous master of Hunan cuisine, and he has also won honors such as Chinese Cooking Master, Hunan Hunan Cuisine Master, and China Golden Chef Award. At present, many of Wu Houdetang's classic dishes are developed by Chef Wang Fuming.
The two-color fish head is improved from the chopped pepper fish head, and the bighead carp (also known as silver carp) in the Dongjiang Reservoir is selected, and the bighead carp head is large in size, so it has the nickname of "fathead fish". Wu Houdetang's materials are of excellent quality, and the fish heads weigh about two catties. Unlike the traditional chopped pepper fish head chopped pepper is the main chopped pepper, supplemented by ginger and garlic, Wu Houdetang divides the fish head into two when making, and the chopped pepper and ginger and garlic material account for half each, which is red and yellow. The chopped pepper has a high degree of spiciness, ginger and garlic are fragrant, and both condiments make up for the disadvantage of bighead carp, and the taste is plump and delicate. After the fish head is eaten, the soup can also be poured into the rice, which tastes sour, spicy, salty and fresh, especially for rice.
Cumin is also a best-selling dish in Wu Houde Hall. The pork hind leg bone is made of the triple wishbone part, which is boiled twice to taste, and then sprinkled with chopped green onions, cumin and secret sauce, the meat is full and firm, and the crispy bones are also chewy. In addition, perilla peach ginger, steamed pork and flavored bullfrog are also exquisite works of the restaurant, which are worth tasting one by one.
In addition to the main store of Wu Hou De Tang Mansion, the restaurant also has chain branches in several major shopping malls. There is basically no difference between the main store and the branch in terms of dishes and taste, but the branch environment is ordinary, not as rich in history as the main store, and it is more suitable for daily dining.
