Review

When I arrived in Wuhan, I could miss the food. At night, I was looking for food on Chuhe Han Street. At the dim light, I found that the cube window looked at the people's heads in it. It must be a gourmet fruit! Unsurprisingly, Wuchang fish is very tender, the mushrooms are smooth and smooth, and the silk has a chewy head. In short, satisfying the taste buds is the most important.

On Han Street, there is a wax museum on the side, and the location is very good. The environment is very good, very quiet, and there is a small river by the window. The tables and chairs are not crowded. The ribbon is very good, local, very tender, and it is really difficult to eat for northerners. The ribs soup is particularly delicious! Wuchang fish steaming is also the first time to eat, a few dishes are OK, I like it better.

In Chuhe Han Street, the restaurant has 3 floors and the lobby on the first floor. The waiters are very good and the environment is good. You can also change Hanfu to take pictures. The more authentic Hubei home-cooked dishes, bean skin, ribs soup, taste are not bad.

#Laowang Tandian# Dinner came to the Cube on Han Street. The store is also a popular store since the street opened, focusing on Hubei local dishes. The new drink launched in the cherry blossom season - romantic cherry blossoms, attractive color, sour and sweet appetizer. The plum small row, sour and sweet. Teppanyaki seafood tofu, tender and refreshing. Steamed Wuchang fish, meat pine clip, ribs soup, bean skin, etc. are authentic Hubei flavor.

Good taste, fragrance, elegant environment

The Cube Restaurant (Han Street Store) is located at No. 15 Wanda Han Street, Chuhe South Road, Chuhe Han Street. This is a very good restaurant in Hubei cuisine. This store is not very eye-catching, but it is still quite big inside. There is also a service in the store to provide Hanfu to take pictures, which is a bit interesting. The overall layout of the store is also not bad. I ate Wuchang fish and I still like it. I also ordered garlic hairy crabs, which used to be less eaten. In addition, I recommend the three steamed in Xiangyang. It is a top-notch work I have eaten, very tasty.