Beihu Zheng Street/Taipei Road
When it comes to Beihu Night Market, I believe it evokes the memories of many old Hankou people for supper. As early as 1997, the Beihu Night Market was spontaneously formed by a number of laid-off workers. During the day, Beihu Street is no different from the streets of ordinary residential areas, but at night, the short street will be bustling with hundreds of stalls, filled with the unique fireworks atmosphere of the night market. Due to the needs of Wuhan's urban construction, the Beihu Night Market was completely closed on October 31, 2018. Most of the first night market stall owners are now at home to help take care of their grandchildren, and the better ones are able to settle in the storefront. Although not as popular as ever, there are still plenty of well-known shops on Beihu Main Street and adjacent Taipei Road that are worth exploring, and diners can feel the remnants of the night-night food culture of the place.
Xiangbiao barbecue (Beihu main store)
Xiangbiao Barbecue is one of the most popular barbecue restaurants in Wuhan. Xiang Biao, the owner nicknamed "Little Mustache", once went to Beijing Donglai Shun Restaurant to learn barbecue skills, and opened this shop after returning to Wuhan, and business has been booming. The restaurant only offers eight dishes such as meat skewers, meat tendons, and chicken gizzards, commonly known as "Classic North Lake Eight Dishes". Xiang Biao's dishes are baked in a special electric oven, the heat is properly controlled, and the sprinkling is relatively gentle. The signature pork tendons and skewers are pork products with a crispy texture and a fragrant taste enhanced by chili pepper and cumin. The tendons are slightly less chewy than the meat skewers, but they are full of oily flavor. The performance of the chicken gizzard is amazing, in addition to the full flavor and toughness, the crispiness is particularly prominent, and the taste is excellent. I have to mention that because the boss Xiangbiao is fond of mahjong, the small shop is generally only open until 19:00, and even "A String of Life" came to the door, and the boss was reluctant to receive the shooting. Considering that the products of the store are really good, I still recommend it here (you can consider a branch store for supper). In addition, in principle, the store does not support Alipay and WeChat payment, so diners are advised to prepare cash to visit.
Yu Ji fine powder family
Opened in 2008, Yu Kee Powder Family has been well received by diners for its signature beef noodles. The spicy seasoning and the fragrant beef sauce are the characteristics of the Yu Ji fine powder family. The soup stock is made from beef bones, which is rich in soup, marinated in beef, and has a smooth and firm alkaline water surface. Bibi noodles are Yu Kee's signature, and the noodles and sauce are completely integrated, and the noodles are eaten in one go, which has the momentum of the beef version of hot dry noodles. The Yu Ji fine powder family also insists on exclusive operation and does not set up a chain. In order to satisfy more diners' appetite for delicious food, Yu Kee is open 24 hours a day, and many diners come in the evening for a steaming bowl of noodles for a late-night snack. Today, the store has expanded to two floors and the number of seats has increased, but it is still "overcrowded" during peak dining periods. The staff in the restaurant did not take good care of them, so diners are advised not to have high expectations.
Dong Ji shrimp in the world
Dong Ji Shrimp is a well-known old crayfish shop. The owner, Dong Jianxiang, has been engaged in the lobster industry since 2007, and Dong Kee has many fans since its opening. In 2015, the restaurant was also interviewed and broadcast by CCTV's "China Shop", and its popularity reached a higher level. Dong Jianxiang has maintained cooperation with a Honghu farmer for many years, and the largest size of crayfish (king shrimp) in the store has reached more than 1.5 taels, which shows Dong Ji's ability to sell goods to a certain extent. Dong Kee made a name for himself in the industry with a dish of braised prawns, and his exclusive ingredients contributed to it. The braised king shrimp in oil has a deep flavor, and the raw bean paste flavor occupies an obvious flavor. The shrimp meat is spicy and strong, and the aftertaste is bland. The meat is plump, which shows that the heat in the kitchen is properly controlled. The garlic crayfish is delicious, and the shrimp meat is sweet and delicious. The restaurant resembles a traditional farmstead, but with a cramped space. The internal boxes are separated by only a few wooden planks, which is less private.
Mr. Cameo
Mr. Cameo is undoubtedly a barbecue restaurant with an outstanding environment, the interior of the house is designed in a new retro style, and the tables, chairs, and tableware are beautifully arranged, which is relatively suitable for party occasions. The store has made great efforts in terms of raw materials: cumin and spicy seeds are purchased from Xinjiang and other places, and meat ingredients are purchased from brand suppliers such as Shuanghui, Jinluo and Yurun, and the quality is up to standard. The signature crab fillet is roasted directly from chilled products, with only sweet starch and light seafood. The pork belly is cut into square pieces and grilled until it is ruddy, and the sebum melts in the mouth, and the flavor is rich. Not worth ordering is the lamb skewers, the fat part of which is light in fat and chewy. It is worth noting that the service and hygiene of the restaurant are far below the environmental level of the store.
Other recommendations:
Luxury fried noodles, easy fat soup buns, Hujia bean silk cakes, Jiang sister spicy hot, bearded barbecue
