Jiqing Street/Jianghan Road/Baocheng Road
From the well-known sentence of "too early Hubu Lane, supper Jiqing Street", it is not difficult to know the hegemony of Jiqing Street's night snack back then. In the past, the Jiqing Street Food Market was famous for its performances by folk artists and a night market, forming a unique culture of Jiqing Street. After the reconstruction, Jiqing Street has a lot less atmosphere in the night market, but its popularity is still not weak. In addition, Jianghan Road Pedestrian Street and Baocheng Road Night Market are full of merchants, which can be called the most luxurious lineup in this list.
Drunken taverns
The drunken tavern is an alternative to Wuhan's boutique bar industry, with a focus on Chinese creativity in both the wine and the bar décor. The Chinese-style plaque hangs in front of the door, which is eye-catching. The entrance to the tavern is hidden by the ancient Chinese medicine cabinet next to the door. The interior of the tavern is unique and uniquely decorated. Above the wine cabinet, there are a variety of wine bottles. Creative cocktails are the highlight of the tavern's wine list, with old popsicles and AD calcium milk being the names of the wines, and the selling points of these creative wines are the brilliant novelty and rare wine styles in the market. Drunk with flowers and birds is the most beautiful cocktail in the tavern, this wine is covered with edible glutinous rice paper, the paper is printed with flowers, bird patterns, the wine is clear, the entrance will be sweet, the alcohol taste will only appear in the later stage, the overall rich and sweet aroma. The atmosphere in the hall is cozy and cozy, the background music is not loud, and the conversation between the drinkers is very relaxed. The waiter is very active in welcoming customers, and he is patient and meticulous in introducing the wine.
Sande barbecue
Sande, which has been in business for more than 20 years, can be described as the culmination of Wuhan barbecue. The shop environment is in the style of an old-fashioned restaurant, with neat tables and chairs in the house, and the hygiene condition is excellent. Sande barbecue adheres to charcoal grilling, with fresh ingredients and thick sprinkled ingredients, and the surface of the skewers is often covered with large spicy seeds and cumin, which is more salty and spicy than ordinary barbecue, which is in line with Wuhan's "heavy taste" preference. The signature swim bladder is soft in the mouth, and the fibrous fascia can be seen by tearing it with your mouth, making it a unique experience. The fish pieces and fish tails are fried first and then grilled, the skin of the fish is browned on the outside, and the fish meat inside is fresh and tender, and the lips and teeth are fragrant after eating. Baked egg whites are a creative dish, made from egg whites falling into square molds and grilled, similar in appearance to tofu, but the taste is enhanced by grilled ingredients, both salty and fresh. The quality of other dishes is not low. The shop sells more staple foods such as rice bowls during the day and switches to barbecue at night, so business is continuous and stable, and there is basically no waiting in line, so you can go there with peace of mind if you want to eat.
Shu Daxia
Shu Daxia is a well-known hot pot brand in Sichuan, and its red soup pot uses disposable butter and adds ingredients such as Shizhu red pepper to adjust the spiciness, which is suitable for the taste habits of Wuhan locals. The name and method of the restaurant's dishes are special, and its signature dishes can be summarized with "one handsome and nine generals". One of them is Hua Qiangu (pork ribs), and Jiu will be nine dishes such as Shu Daxia (beef tongue) and Guifei beef on the tip of the tongue. Hanachigu is a dish in which pork ribs are left with the head and tail removed and marinated for a period of time. The combination of meat and bone and sauce makes it taste spicy and flavorful. On the tip of the tongue, the Shu Daxia (ox tongue) is sliced into medium-sized slices and is not marinated in any sauce, and its flavor is tender and firm. The chaise beef is soaked in milk, and the fishy smell in the meat is removed, and it has a milky aroma, making the taste smoother. The performance of other main dishes is also remarkable, so I will not repeat it here, when ordering, diners can focus on the dishes in the "one handsome and nine generals".
Left zozo
ZOZO is one of the first cocktail bars in Wuhan, and although it is small and crowded, it has a loyal following of its old shop. Later, due to municipal requirements, the bar was moved to Huangxing Road, in exchange for a larger store area and a more distinctive theme style. The new store is decorated in a Hawaiian style with a lively and bright color scheme. Thanks to the partition of the decorative trees, the drinkers have a good sense of privacy. The bar's signature cocktails are excellent, especially Drunken Dream and Monkey King, the former is based on Bacardi 151 and paired with orange juice and other accessories, which are rich and soft in taste, and have an excellent degree of integration; The latter is whiskey with fruit wine and passion fruit, which is smooth in the mouth, sweet and long-lasting aftertaste. In addition to the above-mentioned liquor, the store also sells coffee and meals, and the products are acceptable. ZOZO's service is excellent, and the waiters greet customers very warmly. The owner was generous and sometimes gave extra drinks.
Prawn Emperor
The shrimp emperor was founded and made a fortune in Qianjiang, and after arriving in Wuhan, he was like a fish in water, and was one of the "four kings" of crayfish in Jiangcheng. The wealthy shrimp emperor has a direct breeding base in Qianjiang, controls the quality of crayfish from the source, and then selects individuals with quality from them, and distributes a batch of fresh crayfish to the store every day. Braised prawns in oil are a must-order dish for diners, and the highlight is that the shrimp emperor first refines the spice flavor into the oil, and then cooks the shrimp in the oil. The restaurant boils the crayfish in the soup made from the bones and crucian carp in advance, and the shells of the shrimp are softened and the flavor of the shrimp is forced out. Therefore, the overall spicy taste, and then the tip of the tongue is crispy and numb. The best garlic prawns are also boiled in the bone and crucian carp soup to remove the fishy smell. The garlic in the shrimp meat is rich and slightly sweet. Looking at the crayfish industry in Wuhan, the environmental decoration of the shrimp emperor belongs to the middle and upper grade, which is more suitable for banquet occasions. The waiters in the restaurant are not enthusiastic but responsive, and the overall experience is better.
Biao old hot pot
The reputation of the old hot pot in Wuhan hot pot can be described as thunderous. The reason for its popularity is inseparable from the cute appearance of the Hello Kitty butter pot base, which is loved by female diners. Hello kitty butter pot base has a more mellow flavor because it requires more butter to make cartoon models, and it is also more suitable for scalding food. The bottom of the pot is also added with homemade mash, which fits the taste preferences of Wuhan people who like rice wine. The ladder is the main dish, which is actually the cartilage of the upper jaw of the pig, which is similar to the squid ring after being blanched, and the taste is tough and very crisp. The meat dishes in the store are generally not more than 20 yuan per serving, and the vegetarian dishes are generally not more than 5 yuan per serving, and the amount of dishes is not rare compared to the price, which is suitable for diners who pay attention to cost performance.
Black-skinned barbecue
Black Skin Barbecue used to be a well-known roadside stall and has been popular with diners for more than 20 years. The owner of the shop is ingenious and uses herbal recipes to add flavor to the skewers, and the cumin and chili peppers are used to make the product dark and sweet, without losing the flavor characteristics of fresh and spicy. The shop offers 20 dishes, among which lean (pork) meat and tendons best reflect the characteristics of black skin. The lean meat is cut into slices and skewers, with a little sesame seeds to enhance the fragrance, which is also delicate and chewy, and the taste is complex. The meat tendons are mostly fat, in which the sweet aroma of herbs dissolves the fat and greasy, retains the pure fat aroma, and is not greasy when you eat more. The chicken feet are soft and rotten, and the meat can be separated by just gently tearing in the mouth, and the aroma of herbs and meat is constantly intertwined. There are two dining areas in the same street, each of which is a small shop of tens of square meters, equipped with enough chefs and service personnel, and the environment and hygiene are slightly better than that of the fly restaurant. The restaurant is closed on Tuesday, so diners should pay attention to their travel arrangements when they go.
Malatang on the side of the road
The roadside Malatang comes from Chengdu and has a good reputation for its nostalgic dining environment and unique pot bottom taste. There are two types of spicy pot bases available on the side of the road: classic and traditional. Compared with butter base, the classic pot base is spicy and refreshing, while the traditional pot base uses butter as the bottom of the pot, which is suitable for spicy and heavy diners. It is recommended to pair the classic pot base with a dry dish, and the traditional pot base with sesame oil dipping dish to experience the authentic taste. The store has a wide variety of dishes, in addition to the common skewers, there are also Sichuan snacks such as steamed vegetables and ice powder. Among them, the brain flower is the signature vegetable, and the red oil and sea pepper cover up the fishy smell of the brain flower, and it tastes tender and delicious. Ice powder is a dessert, similar to jelly, plus red soup, small rice balls and other ingredients, sweet and greasy, many diners take it away. There are not many people in the store, and it is not well taken care of during peak hours.
Other recommendations:
Pure WH/classic alcohol, hot pot fresh casserole skewers, lime plum skewers, THE ROOF, full house red skewers
