1970 壹玖柒零 @ Wuhan

Our first time in Wuhan and our friends brought us to a very posh restaurant that serves Hubei cuisine in a fine dining setting.

Named “1970 · No. 1 Family Banquet“, this restaurant is located on the 10th floor of an office building. You would not expect such a high-end restaurant to be located in the building.

We got a private dining room for the 6 of us, and a dedicated waitress at our beck and call.

With my cold beer and rolling tea ready on my side, we embarked on an evening of Hubei cuisine.

Cold Edamame Salad 凉拌毛豆

Wuhan’s culinary scene is famous for bold, fiery, and deeply savory flavors, heavily influenced by its proximity to Sichuan and Hunan cuisines. The city perfectly blends the mouth-numbing heat of peppercorns with rich, savoury sauces, making it an absolute paradise for spicy food lovers. Even a simple appetiser like boiled edamame, the use of the spicy marinate gave the beans some serious kick to tastebuds.

Spicy Frogs 辣卤蹦蹦

The colloquial term for frogs is 蹦蹦, which is Chinese for bouncy. This dish is slow-cooked in a secret braising liquid made with over thirty kinds of Chinese herbs. Its unique feature is that while there are no dried chilies in the entire dish, it’s so spicy it makes you want to stomp your feet. Served warm, Princess finds it very spicy but couldn’t stop herself from eating them one after another.

Baked Lotus Root Sandwich With Foie Gras 鹅肝酱焗藕夹

Baked lotus root with foie gras is an innovative fusion dish that cleverly combines the traditional Chinese home-style dish of fried lotus root with the classic French foie gras. This dish uses the rich and creamy foie gras instead of traditional meat filling, and the baking process locks in the aroma of the ingredients, presenting a unique taste that is crispy on the outside and tender on the inside, blending Chinese and Western flavours.

Spicy Seafood and Offals Stew 海鲜毛血旺

“Mao Xue Wang” or Spicy Offals Stew originated in Ciqikou, Chongqing, and is one of the famous ancestors of Chongqing’s “Jianghu” cuisine, belonging to the Sichuan cuisine. The “Mao” in its name comes from the Chongqing dialect word “mao” (meaning to be cooked in hot soup), and also implies a rough and bold style. This dish is known for its numbing, spicy, fresh, and fragrant flavours, with a rich and flavourful broth.

Because it’s a local specialty, Mao Xue Wang doesn’t have a fixed set of ingredients; you can add or subtract meat and side dishes according to your personal preferences. But the main ingredients are blood pudding and beef offals. The seafood is totally unnecessary.

Hot Scallion Oil Stir-fried Pork Kidney 葱油热拌腰花

Hot-dressed pork kidneys with scallion oil is a classic home-style cold dish. The key to making it lies in removing the pork kidneys’ unpleasant odour and controlling the cooking time: after cleaning the kidneys, score them with a crisscross pattern, and then blanch them briefly in boiling water or quickly cook them in hot oil. This helps to lock in the moisture to the maximum extent, keeping them tender and crisp. Well executed and really delicious.

Braised Eel With Old Cucumber 老黄瓜焖锤鳝

Braised Eel with Old Cucumber is a classic traditional local dish, known for its smooth, tender, and flavourful taste. Braised eel refers to the process of pounding the slaughtered eel with the back of a knife or a wooden stick to loosen the meat before cooking, making it easier for the flavours to penetrate. The old cucumber, after stewing, becomes sweet and soft, perfectly neutralising the earthy taste of the eel, resulting in a rich and mellow broth.

Jingzhou Ecological Soft-shelled Turtle Stew 荆州生态甲鱼

Jingzhou’s ecological soft-shelled turtles rely on abundant water resources such as Honghu Lake and Changhu Lake, employing a semi-wild farming model characterised by “large water areas, low density, and pristine ecology.” They feed on snails, small fish, and shrimp, resulting in turtles with thick, wide skirts and firm, delicious meat. And braising them in this delicious red sauce makes me asked for some white rice.

Stir-Fried Vegetables With Garlic 蒜蓉炒时蔬

Simple sautéed vegetables with local greens called Caidian mugwort 蔡甸藜蒿. The mugwort is a popular seasonal specialty dish in spring.

Braised Crayfish 油焖小龙虾

Crayfish is the soul of summer night snacks in Wuhan, with “Feifei Shrimp Village”, “Liangliang Steamed Shrimp”, “Bali Crayfish” and “Yitang Crayfish” being the four top local representatives. Classic flavors include braised in oil, steamed, and garlic. Originating in Qianjiang, a nearby area, crayfish is braised with a secret blend of spices and plenty of beer, resulting in a spicy, savoury, and flavourful dish with a rich shrimp roe flavour.

Dessert has always been the Achilles heels of a Chinese banquet, and it was no difference here. When the bill was called, they offered some sweet baked crackers and a platter of fruits to round up the dinner.

The food was great, but the environment and the service were better. This restaurant was picked for the presentation, the ambiance and the privacy of a well-appointed private dining room.

1970·壹号家宴(武胜路店)
荣华街道武胜路与京汉大道交汇处(宏狮控股大厦)写字楼电梯直达10楼

Visited Apr 2026