Wuhai Featured Food:
Dragon And Phoenix Presenting Serenity
It is a dish made with chicken and fish. The head and tail of the Yellow River carp are firstly cooked in Chili sauce and then are put on the both ends of the panning; fried crisp chicken is put on the middle of the panning; the meat of the fish is cooked into pungent vegetarian diced fish, stewed sliced fish in wine sauce, eggplant -flavored fish fingers and sweet-sour sliced fish which are put into the shape of a fish. It is a very delicious dish. It is tender, fragrant, sour, hot, salty and sweet.
It is more delicious to add some cucumber fingers, green onion and sweet fermented flour paste. The flavor of the meat is very pure and it is fat but not oily. It is an excellent dish of the late first-grade cook-Wuming.
Honey Eggs Of Swan
It is cooked with potatoes, flour and egg yolk. It was cooked for Dongbiwu in 1948. It is popular among people.
It is cooked with fresh oxtail of Mongolian grassland, drumsticks, fish maws, sea cucumbers and cauliflowers. It is salty, clear and with nutrition.
The Soup Of A Whole Mutton
It is commonly called “Zasuitang”. The ingredients are slices of heart, liver, kidney, lung, tongue, tripe, and gut of mutton, which are put into mutton broth. Add some condiments, while eating. It is hot, fresh and mellow, so it is very popular in Wuhai.
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