DaZhonghua Restaurant

没想到大中华酒楼在洪山金地中心这边也开了家店，刚好在附近送完东西，于是就近过来这边吃了个饭。店子里面比想象中要大，目测有两层的样子，酒店式的装修风格，环境看上去还是挺不错的，桌与桌之间的距离也比较开，最值得肯定的是它家服务员清理餐盘的频率很快。武昌鱼和藕汤基本上是每桌必点的，也算是武汉的招牌菜了。鱼肉还是挺嫩的，吃的时候记得先把汤汁淋到鱼肉上面，这样吃起来会更入味一些。藕汤里面是粉藕，排骨肉还挺多的，汤喝着比较浓郁。油爆虾的虾肉很Q弹，椒盐凤爪入口即化，最后的冰粉喝着还挺解腻的。

莲藕排骨汤，用藕，猪脚和排骨一起炖的，汤底的味道非常鲜美醇厚，藕炖的粉粉的，口感很不错，喝一碗能量满满。蒜香排骨，裹了面包糠炸的，脆脆的，吃起来挺香的。米粑，烤的表面金黄焦脆，很香，喜欢。

大中华酒楼在雄楚大道的金地中心城，大中华酒楼是武汉的老字号了。菜价格不高，菜品也很美味。藕夹，香辣虾，武昌鱼，都很喜欢。

Business is so booming! Some of the dishes I liked are gone. The goal of ordering dishes is the specialties of Greater China and Hubei cuisine. The first dish is braised pork with water chestnuts. The meat is pork belly, cut into cubes. Water chestnuts, we all know a song. Sing it silently: The two of us pick red water chestnuts together... la la la. The presentation is fine, the taste is just right, the water chestnuts are like chestnuts at first, but crisper, more fragrant, and not sticky. The pork belly is elastic, full of meaty fragrance, not greasy, and with a little chopped green onion, it adds sensory temptation. The second dish is fried lotus root sandwich, two slices of white lotus root sandwiched with fresh pork lean meat, covered with flour, fried into shape, the appearance is pleasing to the eye, with fresh pepper sauce, dipped in the mouth, wow, the fragrance, freshness and crispness come up together, almost biting the tongue. The third dish is lotus root and pork rib soup, the soup is milky white, the lotus root melts into slag, and the pork ribs are naturally boneless. The two blend well, leaving a lingering fragrance in your mouth! The fourth dish, soup dumplings, served with a vinegar dish, are exquisitely shaped and filled with fresh meat. They are ordinary but delicious. The fifth dish is today's protagonist, the king of kings, the steamed Wuchang fish of Greater China. Just looking at the appearance is tempting to make mistakes [grin]. The flesh separates with a light touch, and it is not only tender but also glutinous and smooth when eaten, and then it has become invisible! You don't think it is fish meat, but cheese, without a trace of fishy smell! Only the fragrance of Chu Liu is left! No wonder Runzhi was inspired and wrote "Shui Tiao Ge Tou: You Yong": Just drinking the water of the Yangtze River and eating Wuchang fish! This dish will be unforgettable for a lifetime! All of the above are cooked with the original flavor, and you can't taste the heavy tool of Sichuan cuisine: MSG! After eating, you will never feel uncomfortable. It is really very clever. The so-called three correct and three views [grin].

When you come to Wuhan, you must try Wuchang fish and hot dry noodles. The hot dry noodles are available for breakfast at the hotel, so I came here specifically to eat steamed Wuchang fish. I wanted to try the lotus root and pork ribs soup that was highly praised by this restaurant, but it was out of stock. I ordered winter melon and duck soup and rice cakes. The soup was rich, the rice cakes were sweet, and the Wuchang fish was very delicious. I could taste the natural sweetness of the fish!

On the sixth day of the first lunar month, I invited friends and family to a dinner at the time-honored Greater China Restaurant in Hubei. We booked a private room almost a month in advance and paid a deposit. Business was good during the holidays, so I thought the portions would be a bit small. Surprisingly, the dishes were not only generous in portion but also tasted very good, especially the specialty steamed Wuchang fish, which was very fresh and tender. The Hubei dishes such as steamed pork with rice flour and fish balls were all quite authentic.

The reputation is well-deserved, the impression is very good, the dishes are delicious, the service is good, the price is reasonable, the store decoration is also very beautiful, high-end, cost-effective, next time I go to Wuhan, I will go again