Wan Pine Garden
Wansongyuan is not the most prosperous business district in Wuhan, but it is definitely the most delicious area in Jiangcheng, which vividly reflects the market atmosphere of Wuhan's night snacks. Compared with other predecessors in the night snack business district, Wan Songyuan became famous late. Founded in 2006, Balinese Lobster has been in the late-night snack business, which has gradually driven the consumption habits of diners, and many late-night snack restaurants have sprung up. After years of competition, only quality restaurants can survive. It may not have luxurious decoration, or even dilapidated, but it is a mecca for late-night food in the hearts of Wuhan diners.
Steamed shrimp
The beautiful steamed shrimp can be called the chief existence of the "four kings" of crayfish. Every day, a batch of crayfish cold chain delivery to the store, in the pool for 2 hours before being manually brushed, shrimp gills white and bright bottom plate, clean and hygienic. The best steamed shrimp is a beautiful and proud weapon of Jiangcheng, it has a slight refreshing smell when it comes out of the oven, and it is eaten directly without dipping sauce, the rich and sweet shrimp meat reveals a slight refreshing taste, and the shrimp yellow is smooth and tender. Its exclusive dipping sauce is a benchmark for peers, with a rich and spicy aroma with a hint of sweet and sour plum and a hearty ginger flavor, and the thick oil layer on it makes up for the problem of steamed shrimp being more "vegetarian", which is amazing. Another signature dish, the best braised prawns, is cut and stripped so that the sauce can soak into the shrimp meat without causing the shrimp to loosen. The shrimp meat is fresh and plump, spicy and rich, and then sweet, suitable for heavy diners. In the peak season of crayfish, there are often long queues at the Liangliang main store of Wansongyuan, so that the queue of "scalpers" is derived. Not good news for diners who line up honestly.
Balinese lobster
The pioneer of Wansongyuan supper, its proprietress and the owner of Liangliang steamed shrimp are brother and sister, so Liangliang and Bali are also nicknamed "brother and sister restaurants" by some diners. Balinese lobster has more advantages in seasoning, and it is known as "steamed shrimp to find beauty, oil stew to find Bali". Braised prawns in Bali oil outline the deliciousness of shrimp yellow to a full and full, and a variety of flavors are obvious. Compared with the traditional braised taste, braised shrimp in Bali oil is not only spicy, but also has a strong sauce aroma and is also sweeter. Traditional garlic crayfish has also been improved in Balinese lobster. The restaurant chooses to boil for a long time to make the juice sticky. The crayfish is embellished with such a soup, and the shrimp meat exudes a strong garlic flavor, and the shrimp meat remains highly compact, and the crystal taste is unforgettable. The soup is mixed with a serving of hot dry noodles, which is also full of flavor. Like Liangliang, the biggest problem diners have when they come to Balinese lobster is waiting in line.
Lilac Lounge
Lilac Lounge is known for its rich wine selection, excellent production and excellent atmosphere, and is the best place for local drinkers. In addition to the usual classic cocktails, several specialty cocktails in the store are known for their rare and distinctive personalities. Lilac Lounge bartenders have a deep grasp of the taste of the wine according to the customer's requirements, making the cocktails even more exciting. "Shanghai Girl" is a signature cocktail at the top of the wine list, which incorporates Tequlia, hawthorn, apricot, brandy and other elements, with a sweet and sour taste, a faint alcohol sensation that does not overflow until the wine slides down the throat, and a slight sweetness in the mouth, which is highly praised by female drinkers. In addition, the great atmosphere is one of the reasons why the Lilac Lounge is almost full at night. Groups of young men and women are chatting freely in the store, and the sound is just right in the background of POP music that does not drown out the conversation. The interior of the restaurant is dimly lit, adding a touch of ambiance to late-night drinks. The bar is well ventilated and the smell of smoke is hard to find.
Old Pier Hot Pot
The old wharf Wansongyuan store is one of the three directly operated stores of this time-honored hot pot brand in Chengdu in Wuhan, and the high quality of the products has been recognized by many gourmets. The production process of the bottom of the red soup pot is complicated, first the butter is boiled together with the stick bones, old chicken, star anise, chili pepper and other materials, only the butter is left after filtering and removing the slag, and then the butter is poured into the copper pot that has been covered with Guizhou bullet pepper and Sichuan Maowen pepper, so the soup base is mellow and spicy. The slag-free bottom makes it easier for diners to pick up the food, and there will be no dregs on the cooked food. Most of the dishes are modest, but the coral mushrooms are a rare gem, with a sweet, crisp and tender texture that surprises people. In addition, the old wharf also provides many classic snacks in Chengdu, such as rabbit brains, spicy rabbit belly and so on. There is a deodorizer in the restaurant, and after diners have eaten hot pot, they can stand in front of the machine for 5 seconds to remove the smell from their clothes.
Old Wuhan cocoa prawns
As early as 1999, the old Wuhan cocoa prawns were the first to launch the braised prawns in Wansongyuan, and they are still very popular. Its braised king shrimp is fresh and spicy, and the meat quality can also ensure Q bomb, and the production is good. The individual of the steamed king shrimp is larger than the braised king shrimp in oil, generally reaching more than 1.1 taels, and the arrangement is also pleasing to the eye. The meat is smooth and sweet, in line with the "prawn style". However, the dipping sauce prepared by the old Wuhan cocoa prawns has a lighter flavor and average performance. The whole flavor shrimp balls in the store are 79 yuan a plate of good quality and low price, the shrimp shell is crispy and very easy to peel, but the shrimp meat inside maintains a round texture, and the smooth and spicy smell fills the mouth when you bite into it. In addition, the restaurant environment is in the style of old Wuhan in the 80s and 90s of the last century.
Shu Jiuxiang
Shu Jiuxiang is a well-known hot pot brand from Chengdu, and its butter is an independent disposable package, which is directly distributed from the Chengdu production base and is very clean. The base of the pot is composed of chili peppers and peppercorns from Hanyuan, Sichuan, which is full of spicy flavor. The hot Jiugongge pot bottom in the store is a common way to eat in Sichuan and Chongqing, which is characterized by the convenience of boiling different ingredients and the ease of food for diners. In addition to the bottom of the nine-square butter pot, Shu Jiuxiang also has a variety of other pot bases. For those who are not overwhelmed with spicy food, the white soup pot base is a good choice. The restaurant uses bamboo tube bones, chicken bones, crucian carp to boil, and add red dates, wolfberries, mushrooms and other ingredients, the soup is warm and fragrant. The dishes of Shu Jiuxiang are complete, and the signature dish is mille-feuille belly. The mille-feuille belly has been cooked in water beforehand, and it only takes a few seconds to boil in the pot, and its leaves are distinct, delicate and strong, and very crisp. In terms of service, Shu Jiuxiang's performance was not satisfactory, and diners were basically in a state of self-service.
Other recommendations:
Old Hankou fresh beef fried, Songyuan Wagyu beef roast pork, Leshan barbecue king, Tan duck blood old hot pot, Xia's casserole, Chengdu Steel Pipe Factory District 5 Xiaojun liver hot pot string incense, old street barbecue
