Xiashi Casserole 夏氏砂锅 @ Wuhan

Second night in Wuhan, and we were treated to a great meal in a very local restaurant by our friends in the city.

Before entering the catering industry, founder Xia Jiasheng 夏家胜 was an electrician. In his spare time, he enjoyed cooking and helped friends organise several banquets. It was after everyone praised his cooking that he resolutely quit his job and went into business for himself, doing something he loved and was good at. In 1998, he opened the first Xiashi Casserole elsewhere in town, and as business improved he moved the restaurant to this location in Xuesong Road in 2001.

Originally, Xuesong Road was just a narrow alley with few restaurants, far from being known as a famous food street. However, the success of Xiashi Casserole attracted many diners, and many well-known restaurants (like the crayfish specialty restaurant 靓靓蒸虾, among others) flocked there. Xuesong Road quickly became a famous food street in Wuhan and a popular tourist destination.

Upon entering Xiashi Casserole, one is greeted by a multitude of red lanterns, creating a festive atmosphere. The interior decoration is also imbued with cultural charm, featuring old bricks, ancient tiles, old doors, old windows, ancient trees, octagonal tables, and square wooden chairs… The rich atmosphere of old Hankou streets and alleys immediately comes to life.

Over the years, they have developed a very comprehensive menu of specialty dishes from all regions of Hubei Province. With over 100 dishes, the menu on the iPad can take a long time to browse. If you want to try every dish, you’d probably have to eat here every day for a month or two.

Lotus root and pork rib soup 莲藕排骨汤

This is Princess’ go-to soup at home and she is really excited to known that Lotus Root and Pork Rib Stewed Soup is a representative traditional stewed dish of Wuhan. Hubei province accounts for roughly a third of China’s total production of lotus roots. Lotus roots are deeply intertwined with Wuhan’s culinary and cultural identity, so much so that locals famously say, “not eating lotus root in Wuhan is like not eating pizza in Italy.” The soup is lip-smacking rich of the lotus root starch and flavour, and Princess loved it.

Cold Edamame Salad 凉拌毛豆

I have to thank my hosts, they remembered that Princess loves edamame and ordered this appetiser that immersed boiled edamame in garlic, chilli and vinegar. Refreshing for a hot day.

Stir-Fried Sweet Potato Leaves 清炒苕尖

I learn a new thing every time; 苕尖 (sháo jiān) is what they call sweet potato leaf in Wuhan, and also refers to someone stupid in the local dialect. Simple sauté with garlic and oil, this is there just because our mothers say we must have a balanced diet.

Xia’s Sliced ​​Duck 夏氏砂锅片皮鸭

Before this trip, I didn’t know that Wuhan is also big on roast duck. Wuhan is indeed famous for its duck, but it is less about the classic whole-roasted centrepiece and more famous for its intensely spicy and peppery braised duck parts, like duck necks, heads, and wings. But Xia’s Roast Duck is a favourite of the locals, perhaps because of its high CP value for the taste and quality vs its price.

While not as elaborate as a Quanjude roast duck meal, the sliced roasted duck was still alright. With its bright red colour, tender texture, rich flavour, and non-greasy texture, it can be eaten as on its own or Beijing-style with a wrap and condiments.

Braised Frog And Eel 田鸡烧鳝鱼

Frogs are eaten very often in Wuhan in a variety of ways. Braised Frog And Eel 田鸡烧鳝鱼 is a classic example of one of the favourite ingredients of the Hubei people. As weird as it may sound, this dish has another auspicious name, 龙腾虎跃 “Dancing Dragon and Leaping Tiger”. I love eels and often eat bullfrogs but this is the first time eating both in the same dish. The taste is very spicy, as Wuhan is known as one of the three cities for spicy food (beside Chongqing and Changsha).

Spicy Ginger Turtle and Chicken Feet 姜辣甲鱼烧凤爪

As if there’s not enough collagen in turtle, they added chicken feet into the dish. The result is a very thick and slurpy sauce that is naturally sticky without added cornstarch. I have an unexplained love for turtle, and this is the fourth turtle I ate in my two weeks in China. The rich brown sauce was perfect with the turtle. Couldn’t bring myself to the chicken feet because they had not removed the nails.

Pot-side steamed bun 锅边馍

One side is crispy and so satisfying to eat, while the other side is soft and sweet, with a fermented rice aroma. It is great to use as a mop for the sauce from the turtle claypot.

There’s no secret why this restaurant is so popular with locals. The food’s great, superb CP value, and the serving is generous (which explains why there’s so many youngsters queueing up). And if you need a supper place in Wuhan, this restaurant is opened until 2am.

Xiashi Casserole 夏氏砂锅 (雪松路)
武汉市江汉区雪松路安全村231号

Visited Apr 2026